Light, fluffy, and bursting with citrus flavour, this Vegan Lemon Drizzle Cake has long been a reader favourite—and for good reason! It’s everything you want in a lemon cake: zingy, moist, and topped with that irresistible crunchy lemon-sugar drizzle.
I first made this cake for my mum as a Mother’s Day treat. Yellow is her favourite colour (and to me, the colour of spring!), so this cake—with its golden hue and bright lemon zest—felt like the perfect gift. It’s been loved by friends, family, and readers ever since. It even made its way into The Independent newspaper and onto the pages of my cookbook!
Though it’s dairy- and egg-free, it doesn’t compromise on flavour or texture. It’s light, fluffy, and sweet—but not overly so—and makes a gorgeous centrepiece for spring gatherings, afternoon teas, or a special treat for someone you love.
Recipe Card
Vegan Lemon Drizzle Cake (Dairy-Free / Egg-Free)
Ingredients
Ingredients
- 200 g / ¾ cup + 3 TBSP unrefined cane sugar (e.g. golden caster sugar)
- 40 ml / 2 TBSP maple syrup or maple blend
- 70 ml / ⅓ cup organic rapeseed (canola) oil or other neutral-flavoured oil
- 240 ml / 1 cup soya milk
- 2 tsp apple cider vinegar
- 30 ml / 2 TBSP freshly squeezed lemon juice
- zest of 2 organic/unwaxed lemons
- 250 g / 1¾ cups plain (all-purpose) flour
- 2 tsp baking powder
- ¼ tsp salt
Drizzle Topping:
- 2 TBSP freshly squeezed lemon juice
- 2 TBSP demerara or turbinado sugar
Instructions
- Preheat oven to 200°C (180°C fan) / 400°F. Grease and line a 2lb loaf tin with non-stick baking paper or use a loaf liner.
- In a large mixing bowl, whisk together the sugar, maple syrup, oil, milk, vinegar, and lemon juice using a hand/balloon whisk. Stir in the lemon zest.
- Sift in the flour, baking powder, and salt in three stages, whisking gently after each addition until just combined.
- Pour the batter into the prepared loaf tin and bake for 45 minutes, or until a skewer inserted into the middle comes out clean.
- While the cake is baking, mix the drizzle ingredients in a small bowl.
- Once baked, pierce the cake all over with a toothpick and spoon over the drizzle while the cake is still hot. Let it cool in the tin for at least an hour before removing (it will firm up as it cools).
- Once completely cooled, slice and serve, or store in an airtight container. The cake keeps well in the fridge for up to a week and also freezes beautifully.
Have you tried this Vegan Lemon Drizzle Cake? I’d love to hear how it turned out for you! Feel free to leave a comment below or tag me on social media using #bitofthegoodstuff if you share a photo—I always love seeing your creations! 💛 You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
READER REMAKES ❤️
————————————————-
Hey Erin. I don’t use baking soda as I find it rises fine without it. I use a 2lb loaf tin and the cake rises above the top of the tin ☺️
Hey Erin. I’ve never tried leaving out the vinegar so I’m not sure how it would affect the cake. Using the ingredients listed, the cake has a lovely texture, rise and flavour. It’s one of my family’s all-time favourite cakes! ☺️ I’ve made it literally hundreds of times now and it always turns out well. It’s also had great feedback from my readers. I hope this gives you the confidence to give it a try xx
Been looking for a great vegan lemon drizzle cake recipe and this was delicious! Great rise in the oven, and definitely prefer demerara sugar on top to caster or granulated sugar. Thank you!
Yay! So pleased you enjoyed it Laura! xx
I have made this a couple of times now. It’s lovely and I have been asked to share your recipe 😀👍 Thank you, it’s a keeper !
Hey Heather! Thank you so much for stopping by to feedback on the Lemon Drizzle. So happy to hear how much you’re enjoying it AND that people have asked for the recipe. That’s brilliant! xx
I think it should be fine! Please give it a try and let me know how it turns out 🙂
Thank you. Just made it and it looks like it should!!!!
Going to try the banana bread next.
Thank you x
YAY! So pleased it worked out for you! 😀 xx
Hi Sharon. After reading your comment, I realised that the recipe on my blog was an old version and didn’t match the one in my book. I’ve now updated it. Thank you for helping me to spot this 🙂
Hi Sharon. You leave the cake in the tin. It’s important to do this as vegan cakes are very soft when they first come out the oven. While still in the tin, pierce all over with a toothpick or skewer and spoon the drizzle on top. Leave it at least an hour in the tin before transferring it to a wire wrack. Alternatively, you can leave it in the tin until completely cooled. Hope this helps! xx
Hi Dominic! It does have a slightly different texture to a dairy/eggs cake but not in a bad way. Most of my friends and family aren’t vegan, but they love this cake (and the orange drizzle version). I know people have made it for office parties and school functions too and they’ve received positive feedback. If you have time, perhaps you could have a test run and try it out on your friends/family and see what they think?
Really kind of you to bake your friend a cake ❤️ I hope she has a lovely birthday 😊
Thankyou so much 😊 I’m afraid there is no time for a test run, but from your feedback, they should enjoy it. Thankyou also GOR the birthday wishes x
I loved this recipe. I added zest to the drizzle too, just for an extra bit of lemoniness (is there such a word? Well there is now) I love it, making my third in two days! (I did give my neighbour one though, and I have a boyfriend with a very sweet tooth)
Thank you so much for sharing, I’ll always use this recipe.
Lemoniness is a great word! I often use the word ‘zingy’ when I’m referring to lemon zest, but I’m not sure if that’s a real word either! Anyway, so pleased you’re enjoying the recipe and I love your tip about adding zest into the drizzle. I need to try this!
So kind of you to bake a cake for your neighbour ❤️ What a lucky neighbour!
Fantastic recipe …. cake turned out really good. Thank you
That’s great to hear Priti! Thank you so much for stopping by to let me know xx
I added in a teaspoon of vanilla and used powdered sugar for the glaze topping instead of granulated. I made these into 6 mini loaves. They are lovely! I was thinking I may add a bit of lavender to them next time. 🙂
Ooh I love the idea of mini loaves. I bet they look really sweet 😍
Thank you so much for your feedback. Really pleased you enjoyed the recipe!
Thanks for this great recipe! The maple syrup worked well ☺
Yay! So pleased you enjoyed it 😊
Hi Sharon, this is my go to recipe for Lemon Drizzle cake and is loved by all. Do you think it would work as an orange drizzle cake? If not. Do you have any suggestions as to how it could be made?
Hi Bina! I’m so pleased that the Lemon Drizzle has been a hit for you. I think it should work absolutely fine as an orange drizzle. In fact, I’ve been meaning to try it out myself. I’d still bake it in the loaf pan and keep all the ingredient proportions the same as the drizzle. If you do make it, please do report back. I’d love to hear how you get on xx
I made this cake the other weekend and its was a raging success. I fed it to non-vegans and they had idea it was dairy and egg free. Really delicious. Thank you for the recipe.
YAY! So pleased that it was a hit with everyone! 😀 Thank you for stopping by to let me know. Means a lot to me ❤️ xx
Hi Sharon, I am planning to make this cake over the weekend! (I’m a big fan of drizzle cakes and this vegan recipe sounds lovely!)
I was wondering if a mild coconut oil would do, instead of rapeseed one, or do you think it would add too much of a flavour?
Hi Gwladys! I’m planning on making this cake again this weekend too. It’s my husband’s favourite 😀 I haven’t tried making it with coconut oil yet, so I honestly don’t know how it would affect the flavour or texture. I”m so sorry I can’t help you more. If you do try it, please do report back on how it turns out. Thank you!
Hi again Sharon,
Just so you know, I made the cake using coconut oil (a mild one, KTC brand) and it turned out beautifully tasty! I baked it for my colleague’s birthday (she is vegan), and everyon one enjoyed it 🙂
Thank you again for a truly good recipe, added to my favourite.
I’m so pleased that it worked out for you, and that it was a hit with your colleagues! Reading your lovely comment has put a big smile on my face 😀 Thank you xx
Thank you so much for this recipe! I’m not even usually a lemon-drizzle fan but this is the most delicious cake I have ever made! It tastes insane, so light, fluffy moist and moreish. 😀 I’m wondering if the base for this recipe could be used for Victoria sponge; perhaps swapping the lemon juice for more milk and some vanilla?
Hi Zoe! I am thrilled to hear how well the cake turned out for you 😀 I think this Lemon Drizzle would have the wrong consistency for Victoria Sponge, however I’ve actually been working on a V.S recipe this week! It’s nearly done so I’ll forward it onto you asap xx
Ah, thank you 🙂 that would be great. I gave it a try anyway and the family loved it but you’re right, it wasn’t the typical Victoria sponge consistency so maybe ill try it for cupcakes instead; still love this recipe though and will always be using it. Used coconut milk as didn’t have soya and still lovely 🙂
This is the best lemon cake I have ever made–vegan and non vegan. My husband, older son and I polished it off in one sitting. It was too lemony-tart for my younger son (aged 8) though. I forgot to add the agave/maple syrup…so now I am making a second loaf with agave syrup so I can compare…and because I already have a craving for another slice! 🙂
Thank you so much for your lovely comments ♥ I am over the moon to hear how much you liked it! 😀
Hey! I’ve tried different lemon cake recipes so far and this one is by far my favorite. I was wondering if I could turn this recipe into a cookie recipe. Do you have any idea or tips? Thanks!
I’m so happy to hear that you like this lemon drizzle recipe! 🙂
I think it could easily be turned into cupcakes but I’m not sure it would have the right consistency for cookies. If you’re looking for a lemon cookie recipe, I would recommend Isa’s Lemon Glitter Cookies from Vegan Cookies Invade Your Cookie Jar. The recipe can be found here: http://www.food.com/recipe/citrus-glitters-from-vegan-cookies-take-over-the-world-417834
This is now my go to Lemon drizzle recipe! I’ve made it a few times with great success, it’s absolutely delicious. Just about to try it with gluten-free flour for someone who is gluten intolerant.
Hi Emma! I am so delighted to hear how much you like this recipe! Thank you so much for letting me know that it’s been a success for you 😀
I would love to hear how you get on with the gluten-free version. I’m a bit apprehensive to give it a try myself but, if it works for you, I’ll definitely give it a go!
Success! It turned out quite well actually. Held together nicely and the taste was still excellent. Just switched for Doves farm flour.
Thank you Emma for letting me know ♥ I’m so pleased that it worked! 😀 I’m looking forward to trying it myself now. If it works out, I’ll have to try it in some of my other cake & muffin recipes too xx
Hiya, I’m making this later today. Not quite sure where the maple syrup goes; in the cake or the drizzle? If I don’t hear back (I think you may be away) I’m going to guess at the wet ingredients 🙂
Well, this was my second attempt at a vegan cake (rock cakes don’t count) and I was a bit iffy about it because I thoroughly mucked up my first vegan cake by being to impatient with it and not allowing it time to cool down and firm up properly before messing about with it! Anyway, this was “A really nice cake!” according to Mister P, and I din’t even put the maple syrup in as it got forgotten! I did find I had to cook it for an hour – though I’m unsure if that’s my oven, but once baked, drizzled and cooled, it has fast diminished… 🙂
So happy to hear that you enjoyed the cake 😀 I really appreciate your feedback about the baking time. Ovens do vary so much.
Happy Mother’s Day, Sharon! You deserve to be celebrated to the fullest. We are starting to see glimpses of spring here as well, and I have one single clump of narcissus in bloom right now. They make me smile every time I walk our front path. I can’t think of a flavor that epitomizes spring more than lemon, especially in cake form. Yum. Looks beautiful!
Thank you Candy ♥ I did think of you as I made this cake as I know how much you love lemon. I really hope the cake is as nice using the gluten-free flour. From what I’ve read, you just need to add a little more liquid, so I’ll add a bit more freshly squeezed lemon juice when I try to the GF flour. The lemon drizzle should also help to keep it nice & moist xx
Over here we celebrate mother’s day in May.
Shame really because its too close to my birthday then 😉
The cake looks delicious. I love citrus fruit in cakes 🙂
Sounds like May is a great pamper month for you!
I clearly have a thing for citrus in cakes too. I’ve only posted recipes for two cakes on this blog so far… lemon drizzle and orange & almond cake!
I think your mom will love this. I wonder how Mother’s Day over there is Sunday and here it is not till May? Maybe I can talk my family into celebrating both…making it double fun for me.
I hope you two enjoy your Sunday together and have lots of good girl time.
The best to you Sharon!
Thanks Rachel! My mum loved the lemon cake 😀 We all had a slice, then I encouraged her to freeze the remainder in single size portions so she can enjoy a slice whenever she feels like it. Hopefully it will last her a good few weeks 🙂
I hope you had a great weekend too. After a couple of Spring-like days, it turned freezing cold today and actually snowed. Our weather system is crazy at the moment. It’s so changeable :/