Vegan Lemon Drizzle Cake

A beautiful light, lemon sponge cake topped with a sugar glaze and lemon icing make this vegan-friendly lemon drizzle cake a real crowd pleaser.

Vegan lemon drizzle cake recipe, food blogger, foodie for thought

Lemon drizzle cake is a real classic, one we all know and most of us love. There are few things I enjoy more than a wedge of light, moist (sorry) lemon cake with crunchy lemon icing and a cup of tea. It’s like sunshine on a plate, which is why I decided it would be a good cake to practice my vegan baking on. I’ll admit I didn’t have very high hopes for my vegan lemon drizzle cake even before I’d started baking it; how could I possibly make a deliciously light and flavourful cake without butter and eggs?! But I was really pleasantly surprised by every single attempt.

Vegan lemon drizzle cake recipe, food blogger, foodie for thought

I spent some time tweaking the recipe, trying a number of different oils and playing with the ratio of flour, eventually deciding to add in some ground almonds and then getting the balance just right. The final outcome is a really beautiful cake that really packs a punch of lemon flavour. A few of my colleagues are vegan so I thought they’d be good taste testers and I was delighted when they not only really enjoyed the cake but also asked for the recipe(!) and when non-vegan colleagues described it as being “the best” lemon drizzle cake they’d had and that they “couldn’t believe” it didn’t contain eggs or butter!

Vegan Lemon Drizzle Cake

A light, fluffy vegan lemon sponge with fresh lemon sugar drizzle and crunchy lemon icing.

Course Cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 slices
Author Victoria

Ingredients

For the cake

  • 150 g self-raising flour
  • 120 g ground almonds
  • 1 tsp baking powder
  • 200 g caster sugar
  • 2 large lemons, zest unwaxed
  • 100 ml sunflower oil
  • 160 ml water
  • 2 large lemons, juice

For the lemon drizzle

  • 1 large lemon, juice
  • 2 tbsp granulated sugar

For the lemon icing

  • 2 large lemons, juice
  • icing sugar

Instructions

For the cake

  1. Pre-heat your oven to 180 degrees and grease and line a 1lb loaf tin. You can use dairy-free spread in place of butter to grease the tin. Or you can use a loaf tin liner.

  2. Add the flour, ground almonds, baking powder, caster sugar and lemon zest to the bowl of a stand mixer and stir with a wooden spoon to combine.

  3. In a jug, measure out your oil, water and lemon juice and mix well before adding into the dry ingredients. Set your stand mixer on a low speed, gradually increasing the speed until you have a smooth and silky cake batter, this should only take a minute at the most if you're using a stand mixer, be careful not to over mix.

  4. Pour the batter into your tin and bake for 35-40 minutes. I do a quick check at 30 minutes but find the cake usually needs around 37 minutes to be cooked through.

For the lemon drizzle

  1. When your cake is nearly ready to come out of the oven add the lemon juice and granulated sugar to a small bowl and mix to combine.

  2. Once the cake is baked, remove from the oven and pierce with a skewer. Pour one to two teaspoons of drizzle over the cake and then use a silicone pastry brush to brush the rest of the syrup over the cake. Leave the cake to cool for 10/15 minutes in the tin. 

For the lemon icing

  1. Add the icing sugar to a bowl and slowly add the lemon juice a tablespoon at a time until you have your desired consistency. Sometimes I like to make a really lemon-y but quite thin icing but for this cake I made a thicker, spreadable icing for a good crunchy coating. Once you're happy with your icing, spread over the cake.

  2. The cake will keep for 2 days in an airtight container but is best eaten within 24 hours. 

Vegan lemon drizzle cake recipe, food blogger, foodie for thought

I find these cake liners easiest to use with a loaf tin, they’re just like big cupcake cases. I pick mine up in the pound shop.

Vegan lemon drizzle cake recipe, food blogger, foodie for thought

The cake should be a beautiful golden brown colour when it’s baked. As I mentioned in the recipe, baking times vary by oven so make sure you check your cake with a skewer before taking it out of the oven.

Vegan lemon drizzle cake recipe, food blogger, foodie for thought

Vegan lemon drizzle cake recipe, food blogger, foodie for thought

Brush the cake with syrup and then leave to cool completely before icing.

Vegan lemon drizzle cake recipe, food blogger, foodie for thought

Vegan lemon drizzle cake recipe, food blogger, foodie for thought

You can leave it in the cake case if you want, or you can unwrap once the icing has set.

Vegan lemon drizzle cake recipe, food blogger, foodie for thought

Look at that lovely soft crumb – absolutely beautiful! I like to enjoy mine with a cup of tea.

I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.

Victoria

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