Vegan lemon drizzle main

Vegan Lemon Drizzle Cake


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.

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 2lb 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.