Vegan Lemon Drizzle Cake

Vegan Lemon Drizzle Cake is such a delightful treat! If you love the refreshing zing of lemons combined with a soft and moist cake texture, you’re in for a treat. This cake isn’t just for vegans; it’s so delicious and vibrant that everyone will want a slice. Imagine biting into a slice where the sweetness perfectly balances the tangy lemon drizzle, just bringing your taste buds to life!

Making this refreshing Vegan Lemon Drizzle Cake is a breeze, making it a perfect weekend baking project or a fantastic dessert for your next gathering. The best part? You don’t need to be a master baker to create this cake. I’ve got your back with easy-to-follow steps that will guide you through. So, grab your apron, and let’s jump into this delicious adventure together!

Why You’ll Love This Vegan Lemon Drizzle Cake

There’s something incredibly uplifting about the taste of this cake. The bright and tangy flavor just lifts your spirits and makes you feel good. It’s not just refreshing; it brings a sense of joy to any occasion, from birthdays to casual afternoon teas.

Now, let’s talk about texture! This cake is moist and soft, appealing to both vegans and those who just enjoy a good slice of cake. It’s fluffy yet hearty, making it perfect for your coffee breaks or dessert spreads.

And don’t worry if you’re not a seasoned baker. This recipe is super simple and straightforward, perfect for bakers of any skill level. Anyone can succeed with it, making it a crowd-pleaser at home!

What is a Vegan Lemon Drizzle Cake

A Vegan Lemon Drizzle Cake is a delightful twist on a classic lemon drizzle cake, minus the eggs and dairy. You’ll find that this version uses a variety of vegan substitutes that create a cake just as delicious as its traditional counterpart.

Instead of eggs, you might use ingredients like yogurt or non-dairy milk to achieve that lovely fluffiness. The sweetness comes from natural sugar, giving a fantastic flavor without the animal products. The unique flavor profile comes from the combination of fresh lemons and vanilla, which not only add taste but also create a lovely aroma while baking.

With its bright, zesty flavor and appealing texture, this cake truly stands out. It’s the kind of treat that brightens your day!

Ingredients for Vegan Lemon Drizzle Cake

To make your Vegan Lemon Drizzle Cake, gather these simple ingredients:

• 2 ¼ cups plain (all-purpose) flour
• 2 Tbsp cornflour (cornstarch)
• 2 tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• ½ cup ground almonds
• 1 cup + 2 Tbsp caster (superfine) sugar
• ¼ tsp salt
• Finely grated zest of 3 lemons
• ½ cup unsweetened non-dairy milk (such as soy)
• ⅓ cup non-dairy yogurt (such as soy)
• ⅓ cup + 1 Tbsp + 1 tsp lemon juice
• 1 tsp vanilla extract
• ½ cup vegan block butter (melted and slightly cooled)
• 3 Tbsp + 1 tsp lemon juice (for syrup)
• ¼ cup caster or granulated sugar (for syrup)
• 1 cup + 1 Tbsp icing (powdered) sugar (sifted)
• The juice of ½ – 1 lemon (for icing)

Gathering these ingredients is part of the fun! Make sure you choose fresh lemons for the best flavor.

Preparing the Vegan Lemon Drizzle Cake

Preheat the Oven

Start by preheating your oven to 350°F (180°C). Grease your loaf tin (about 4.5 x 8.5 inches) and line it with baking parchment.

Mix the Dry Ingredients

Take a large bowl and sift together your plain flour, cornflour, baking powder, and bicarbonate of soda. Then, whisk in the ground almonds, sugar, and salt. It’s important to get everything evenly mixed here; this ensures a light texture.

Combine the Wet Ingredients

Now, let’s move on to the wet ingredients. In the same bowl, add the finely grated lemon zest, non-dairy milk, yogurt, lemon juice, vanilla extract, and melted vegan butter. Gently whisk until the batter comes together smoothly. Just a heads-up: don’t over-beat the batter! We want to keep it light.

Pour and Bake

Quickly pour the batter into your prepared loaf tin. Bake for about 50-70 minutes. You’ll know it’s done when a skewer inserted in the center comes out clean. If you notice the top darkening too much, cover it loosely with foil until it finishes baking.

Prepare the Lemon Syrup

While your cake bakes, let’s make the lemon syrup. Combine the lemon juice and sugar in a small pan over low heat. Stir until the sugar dissolves completely. Set it aside; you’ll drizzle this over the cake later!

Cool and Drizzle

Once the cake is baked to perfection, allow it to cool in the tin for about 10 minutes. Poke holes in the top with a skewer. Now, drizzle the lemon syrup over the top, letting it seep into those holes. This is where the magic happens! Afterward, let the cake cool completely in the tin.

Make the Icing

For the final touch, sift the icing sugar into a bowl. Gradually add lemon juice, mixing until you have a thick but pourable consistency. Time to drizzle this sweet goodness over your cooled cake!

Serving Suggestions

When it comes to serving, you might want to add a dollop of non-dairy whipped cream or yogurt. This lovely addition adds richness to each bite.

For a pop of color and a lovely burst of flavor, pair your cake with fresh berries. Strawberries or blueberries work wonders.

Tips for Success

To keep your cake light and fluffy, make sure not to over-mix the batter. Using fresh lemons is crucial; they provide that vibrant taste you want.

Variations

Feel free to mix things up! Adding poppy seeds can introduce an exciting texture and crunch to your cake. If you are gluten-sensitive, simply substitute the all-purpose flour with gluten-free flour.

Storage Tips

If you have any leftovers (which is doubtful!), store the cake in an airtight container. It can stay fresh for up to 5 days, although I bet it won’t last that long!

Pairing Ideas

Enjoy your cake alongside a warm cup of tea or coffee. It makes for a perfect afternoon treat. You could even mix and match with other citrus desserts for an exciting dessert spread!

FAQs

Can I use regular milk instead of non-dairy milk?
Yes, you can! Just remember that using any regular milk means it won’t be vegan.

How do I store the leftover cake?
Keep the cake in an airtight container at room temperature for up to 5 days.

What can I substitute for vegan butter?
You can opt for coconut oil or other plant-based butter alternatives if you need a swap.

Can I make this cake gluten-free?
Definitely! Replace the regular flour with a gluten-free all-purpose flour blend.

How does the cake taste after freezing?
The flavor stays amazing, but the texture might change slightly. It’s best enjoyed fresh, though.

With these detailed insights and a step-by-step guide, this Vegan Lemon Drizzle Cake promises to be a delightful addition to your baking repertoire. Whether it’s for a special occasion or just a regular afternoon treat, this recipe is sure to brighten your day and satisfy your taste buds. Enjoy every zesty bite!

More Easy Desserts Recipes:

• Banana Blueberry Muffins
• Key Lime Cheesecake
• Homemade Funfetti Cake
• Chocolate Guinness Cake

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Vegan Lemon Drizzle Cake

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This Vegan Lemon Drizzle Cake is a delightful treat that combines refreshing citrus with a soft, moist texture. Ideal for celebrations or sweet self-care, it offers a burst of lemon flavor to please everyone.

• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 2 ¼ cups plain (all-purpose) flour
• 2 Tbsp cornflour (cornstarch)
• 2 tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• ½ cup ground almonds
• 1 cup + 2 Tbsp caster (superfine) sugar
• ¼ tsp salt
• Finely grated zest of 3 lemons
• ½ cup unsweetened non-dairy milk (such as soy)
• ⅓ cup non-dairy yogurt (such as soy)
• ⅓ cup + 1 Tbsp + 1 tsp lemon juice
• 1 tsp vanilla extract
• ½ cup vegan block butter (melted and slightly cooled)
• 3 Tbsp + 1 tsp lemon juice (for syrup)
• ¼ cup caster or granulated sugar (for syrup)
• 1 cup + 1 Tbsp icing (powdered) sugar (sifted)
• The juice of ½ – 1 lemon (for icing)

Instructions

• Preheat the oven to 350°F (180°C) and prepare a loaf tin.
• Sift dry ingredients together in a large bowl.
• Combine wet ingredients with the dry mixture to form a batter.
• Pour the batter into the prepared tin and bake for 50-70 minutes.
• Prepare the lemon syrup by dissolving sugar in lemon juice over gentle heat.
• Let the cake cool slightly, poke holes, and drizzle with syrup.
• Mix icing sugar with lemon juice until thick, then drizzle over the cooled cake.

Notes

Avoid over-mixing the batter for a fluffy cake.
Use fresh lemons for the best flavor.

• Author: Martha
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Calories: 200
• Sugar: 12
• Sodium: 150
• Fat: 8
• Saturated Fat: 1
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 1
• Protein: 3
• Cholesterol: 0