Vegan Lemon Drizzle Cake | Vegan Food & Living

Lemon Drizzle Cake

Lemon Drizzle Cake

This classic and perfectly zesty vegan lemon drizzle cake has a beautifully moist crumb and a crisp sugar coating that is so moreish you'll want another slice!

Chef and author of ‘The Self-Care Cookbook: Easy Healing Plant-Based Recipes’, Gemma Ogston, shares her scrumptious recipe for a classic vegan lemon drizzle cake.

Total Time: Prep time 10 mins | Cook time 50 mins

Servings: 10

Total Time: Prep time 10 mins | Cook time 50 mins

Servings: 10

Ingredients

Method

Ingredients

(Servings: 10)

  • 20 20 g gluten-free plain flour
  • 7.5 7.5 g almond flour
  • 0.2 0.2 tsp baking powder
  • pinch of salt
  • 0.05 0.05 tsp baking soda
  • 10 10 g soft brown sugar, or use Xylitol for sugar free
  • 10 10 ml plant-based milk of choice
  • 20 20 ml plain yogurt, such as coconut yogurt
  • 0.4 0.4 Tbsp coconut oil, melted
  • juice and zest of 3 lemons
  • 0.1 0.1 tsp pure vanilla extract
  • For the lemon drizzle icing
  • 0.2 0.2 Tbsp sugar or xylitol
  • juice and zest of 2 lemons
  • 0.2 0.2 Tbsp water

Method

  1. Preheat oven to 170 degrees C and Grease a 9×5 loaf pan.
  2. Mix together all the dry ingredients in a large bowl. Whisk liquid ingredients in a separate bowl, and then you need to combine both together., Mix well and bake for about 50 minutes or until the cake has loaf has risen.
  3. Check to see if the cake is cooked by inserting a toothpick or knife into the middle of the cake. If it’s cooked it will come out clean.
  4. For the icing mix together all ingredients and pierce a few holes in top of the cooked warm cake and drizzle over the top.

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