Lemon drizzle cake

In a few day’s time, I will have submitted my last ever university requirement. I’m currently rounding off a dissertation on the intersection of vegetarianism and feminism in Victorian England: the vegetarian movement (an umbrella term for abstinence from meat and or/animal products) recognised women’s importance in social reform, so encouraged females to get involved. I’ve found it an interesting topic, and enjoyed trawling through theĀ VegetarianĀ MessengerĀ archives at the British Library. But. Submitting this dissertation will mean no more essays – ever. At this point in my education, when I am completely and utterly done with spending half of my waking moments in the library and stooping under the weight of books in my backpack, this idea is extremely liberating. Although dissertation hand-in moves me one step closer to graduation, unemployment, and moving back home, to be finished with education is VERY EXCITING.

On another note, my housemate recently decided to go fully vegan, and we’ve made a commitment to vegan baking every weekend. It’s proved a nice stress relief, and cake on weekday evenings is a godsend after hours of reading my own writing over and over again.

I would love to experiment with making my own cakes, but for the moment I’m trying out different recipes and getting a taste for different flavours. I hope that sharing my experience with other readers inspires vegans and non-vegans alike to get stuck in making really good dairy and egg-free cakes.

This lemon drizzle cake is spot on: moist, sweet, and flavoursome. My housemate was concerned that it’s a little too moist, even after decreasing the amount of oil; it would be worth swapping the oil out for vegan butter. Nevertheless, I heartily recommend giving it a go anyway.

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