Lemon & White Chocolate Cake

This is a lemon sponge that’s moist yet fluffy. The white chocolate ganache is a complete game changer for cake toppings & if you like a sweet icing this is for you! Filled to the brim with thick coconut yogurt and berries it’s got it all.

Serves 2 8”tins

Cooks in 60 Minutes


  • 550g self-raising flour
  • 350g caster sugar
  • 350g Flora spread
  • 1 tsp baking soda
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 400ml oat milk
  • 1 tsp vanilla essence


  • 250g coconut yogurt
  • 350g fresh berries


  • 150g icing sugar
  • 2-3 tbsp water (depending on the consistency you like- add 1 tbsp at a time) stir until smooth.
  • 200g vegan white chocolate


  1. Preheat oven to 170•C (fan)
  2. Mix the sugar and butter until creamy using a whisk.
  3. Sieve in the flour and then add the vanilla, baking soda, zest.
  4. In a bowl, add the oat milk and the lemon juice and let sit for a minute before adding to the mixing bowl.
  5. Once added, combine into a batter.
  6. Spoon into two lined and greased cake tins.
  7. Bake for 50 minutes.
  8. Let cool fully (2-3 hours) leave cool in the tins until cold.
  9. Tip out carefully and add the icing.