Easy Lemon Drizzle Cake
Moist moreish and fun to make – this veganised classic is a favourite amongst all ages!
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Cook time
30 min
Total time
40
Meal
- vegan-desserts
Ingredients
Dry ingredients
- 200g 1¼ cups self-raising flour
- 200g/1 cup caster sugar
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 50g/½ cup ground almonds
- Pinch salt
Wet ingredients
- 220ml (¾ cup plus 2 tbsp) soya milk
- 120ml/½ cup light neutral oil (eg rapeseed)
- 1 tsp cider vinegar
- Zest of 2 lemons, finely chopped/grated
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Drizzle
- 2 tbsp lemon juice
- 3 tbsp caster sugar
Icing (optional)
- 200g/1¼ cups icing sugar, sieved
- 2 tbsp plant milk
Optional decoration: edible flowers, strawberries or other berries, lemon zest, fresh mint
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Line a medium-sized loaf tin.
Dry ingredients
- In a large bowl thoroughly combine all of the ingredients. Set aside.
Wet ingredients
- Whisk up all of the ingredients and set aside for a few minutes.
- Just before you’re ready to put your cake in the oven – thoroughly combine the wet and dry ingredients but don’t over-stir.
- Pour the mixture into the lined loaf tin, tap on the worksurface before placing into the oven.
- Bake for 30 minutes or until golden and a knife comes out clean. If it starts to darken too quickly then cover with foil or baking parchment.
Drizzle
- Mix the lemon juice and sugar together.
- When cake is baked and still warm, prick the top all over with a skewer. Spoon the lemon drizzle evenly over the top and sprinkle over the zest.
Icing
- Mix the icing sugar and the plant milk until smooth.
- Drizzle evenly over the cake.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Best Ever Tiramisu
Espresso soaked ladyfingers, sweet and fluffy vegan Amaretto cream with a light dusting of cocoa – mmm. This recipe has been taken straight from our brand new mini cookbook, A…
Easy Charred Apricot & Frangipane Crumble with Chantilly-Style Yoghurt
This can be made pretty cheaply, tastes wonderful and takes hardly any time – win, win!
Healthy Rocky Road (high-protein)
For all the chocolate lovers out there who want to indulge whilst keeping it healthy. Packed full of nuts, dried fruit and four sources of protein – you’ll be zinging…
Cookie Dough Protein Bites
These moreish little bites make for the perfect protein-packed snack every time! Enjoy them post-workout, for a mid-morning munch or even as an after-dinner treat… who said healthy couldn’t be…
Rhubarb & Apple Tart
This delicious rhubarb and apple tart has a sweet fruit centre and is encased in a crisp and golden pastry. Rhubarb packs plenty of vitamin K which is important in…
Scottish Shortbread
My grandparents were from Scotland where shortbread is traditionally given at weddings and to the “first footers” of New Year. My grandfather passed on while I was writing this book…
