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This Vegan Lemon Drizzle Cake is as delicious as the regular version, super easy to make and perfect to devour with your afternoon coffee. You really would not know it's vegan!
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Vegan Lemon Drizzle Cake

This Vegan Lemon Drizzle Cake is as delicious as the regular version, super easy to make and perfect to devour with your afternoon coffee. You really would not know it's vegan!
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12
Author Annie N

Ingredients

  • FOR THE CAKE:
  • Zest of 2 large lemons
  • 1 cup (200g) caster sugar, make sure you use a vegan brand. I used Tate and Lyle
  • 1/3 cup (80ml) sunflower oil
  • 1/2 tsp vanilla extract
  • Juice of 1 large lemon, around 60ml
  • 2 1/2 cups +1tbsp (365g) plain/all-purpose flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 3/4 cup (180ml) non dairy milk, I used oat
  • FOR THE LEMON DRIZZLE:
  • Juice of 1 large lemon, around 60ml
  • 1/2 cup (50g) caster sugar
  • FOR THE LEMON ICING:
  • 6 tbsp icing/powdered sugar, I used Tate and Lyle - make sure this is icing sugar NOT royal icing, as that has egg white in.
  • 1/2 tbsp lemon juice
  • 1 tbsp non dairy milk, I used oat

Instructions

  • Preheat the oven to 180C/350F and spray a 2lb loaf tin with cooking spray. Then place a strip of grease proof paper across the tin, with enough overhang to lift the cake out.
  • Place the sugar and lemon zest into a large bowl and rub together with your fingers. This infuses the sugar with lemon.
  • Add in the sunflower oil, vanilla extract and lemon juice. Either by hand or with a hand mixer, mix until everything is smooth. You don't need to beat this mixture too much, just make sure it's well combined and smooth. I have wrist issues, so always use a hand mixer.
  • Add in the flour, baking powder, bicarbonate of soda and salt. Mix slowly and as the mixture comes together, gradually add in the milk. Continue to mix until everything is well combined and smooth.
  • Tip the mixture into your prepared loaf tin and place in the oven. While the cake is baking, squeeze the juice from the remaining lemon you zested and place into a jug. Add in 1/2 cup (50g) caster sugar and mix. Leave this mixture next to the oven, so it will dissolve the sugar during baking.
  • Bake for 45-55mins, until risen, golden and an inserted skewer into the centre comes out clean. Remove from the oven and use your skewer to poke holes all over the top of the cake. Slowly spoon or pour your lemon juice and sugar mixture over the top of the cake, making sure to get it into the holes as well. Leave to cool.
  • You can stop here and just enjoy the cake, or add this simple lemon icing to finish things off. Place 6tbsp of icing sugar into a small bowl with 1/2tbsp lemon juice (I used bottled for this since it's only 1/2tbsp). Add in 1/2tbsp of milk and mix. If the mixture is too thick, add the other 1/2tbsp of milk. I needed the full 1tbsp of milk. You want a thick, gloopy paste that will stay on top of the cake and just drip slowly down the sides, but not so runny that it just runs and disappears!
  • Place a piece of kitchen paper under a wire rack and gently lift the cake out of the loaf tin. Spoon the lemon icing over the top of the cake, you can spread it, but I like to let it drip and spread itself. You can sprinkle some extra lemon zest on top if you want. Leave the icing to set for about 20-30 mins and then serve.
  • Vegan Lemon Drizzle Cake will keep, in an airtight container, at room temperature for a week.