Makes 12 mini loaf cakes

1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
2. In a small bowl mix together the ground flax seeds with the water and set aside
3. In a jug or bowl whisk together the yoghurt, vegetable oil, milk, vinegar, lemon drops and vanilla extract
4. In a large bowl mix together the flour, baking powder, bicarbonate of soda and sugar
5. Add the yoghurt and milk mixture along with the flax water (also known as a flax egg) to the bowl of dry ingredients and stir everything together well. Stir up from the bottom of the bowl to catch any flour ‘pockets’!
6. Divide the mixture equally among the loaf tin holes and bake for 25-30 minutes until lightly golden, well risen and springy to the touch
7. While they’re cooking mix together the ingredients for the drizzle and set aside
8. Once the mini loaf cakes are cooked poke a couple of holes in each cake and generously spoon or brush over the lemon drizzle
9. Allow the cakes to cool for 10 minutes then carefully remove from the tin, pushing up from the bottom with the loose bases
10. Serve immediately while still yummy and warm with vegan vanilla ice cream or whipped vegan cream or allow to cool completely before storing in an airtight container and keeping at room temperature

Note:
You can also freeze these little cakes! Allow to defrost thoroughly before eating. You can also warm them up in a microwave.