Vegan Lemon Drizzle Cake

Name: Vegan Lemon Drizzle Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 - 10
Ingredients: 150 mL vegetable oil or coconut oil, melted; 170 mL non-dairy milk; 150 g sugar alternative/sweetener; Juice from 2 lemon; Zest from 2 lemons; 360 g plain flour; 1 tbsp. baking powder; 150 g ground almonds; 80 mL lemon juice; 110 g sugar alternative/sweetener; 150 g icing sugar; 30 mL lemon juice; Zest 1 lemon

By Sophie AnglissPublished: 14 January 2021

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Lemon drizzle cake is one of our favourites, and this vegan lemon drizzle cake is sure to satisfy the sweet craving for all the non-dairy lovers out there. Vegan bakes are soaring in popularity, and they're no longer thought of as unpleasant to it - in fact, they're FAR from it, so we're so pleased we can debunk that myth.

If you're after more vegan baking ideas, you've GOT to try our vegan brownies and our vegan raspberry banana bread

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Yields:

8 - 10

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

For the cake

150 ml
vegetable oil or coconut oil, melted
170 ml
non-dairy milk
150 g
sugar alternative/sweetener
Juice from 2 lemon
Zest from 2 lemons
360 g
plain flour
1 Tbsp.
baking powder
150 g
ground almonds

For the syrup

80 ml
lemon juice
110 g
sugar alternative/sweetener

For the drizzle

150 g
icing sugar
30 ml
lemon juice
Zest 1 lemon

Directions

1. Step 1Pre-heat oven 180ºC (160ºC Fan) and line a 20cm round cake tin.
2. Step 2In a bowl add the oil, non-dairy milk, sugar alternative, lemon juice and lemon juice and whisk together.
3. Step 3Sift in the flour and baking powder and whisk. Then fold in the ground almonds and pour the mixture into the tin and place in the oven for 40-45 mins.
4. Step 4Whilst the cake is baking, make the lemon syrup. Place sugar alternative and lemon juice in a pan, you can cut up the empty lemons and add to give it more flavour if you wish, and simmer on a medium heat for 3 mins. Once thickened to a syrup consistency, remove from heat.
5. Step 5Once the cake is ready, prick all over with a skewer. Slowly pour the lemon syrup all over the cake and allow to cool for 30 mins in tin and then carefully remove and place on a cooling rack.
6. Step 6Once cake is completely cooled, make the drizzle. Mix lemon juice and icing sugar together until smooth and drizzle over the cake, then sprinkle over the lemon zest. Serve.