Vegan Lemon Drizzle Cake (Dairy-free / Egg-free)

What colour do you associate with Spring?

For me, it has got to be yellow β™₯ 

Everywhere I look at the moment, I’m seeing this beautiful, fresh colour.

In my garden the yellow primroses are in bloom…

Crocuses & Primroses

as are the sweet little narcissus.


It won’t be long before the daffodils are in full bloom too πŸ™‚


As well as being the colour of spring, yellow also happens to be my mum’s favourite colour β™₯

Here in the UK, it’s Mother’s Day on Sunday.  I haven’t seen my mum since Christmas so I’m really looking forward to spending the day with her.  Inspired by her favourite colour, I’ve chosen to bake a Lemon Drizzle Cake to give her on Sunday as a little home-made treat.

With its light texture, zingy citrus flavour and flecks of bright yellow zest, I think this is the perfect cake for this season.

Vegan Lemon Drizzle Cake (Dairy Free / Egg Free)

Since I’m giving this cake as a gift, I haven’t ‘healthified’ it to the extreme (I’m sure my mum will appreciate that πŸ˜‰ ).  However, it is free from dairy and eggs, so will be suitable for anyone with those allergies.

To make the cake super zingy and moist, once it was cooked I pierced it all over with a toothpick and drizzled over the juice from a freshly squeezed lemon mixed in with a couple of tablespoons of granulated sugar (which gives the top of the cake a great, crunchy texture).

Vegan Lemon Drizzle Cake (Dairy Free / Egg Free)

Just in case you fancied trying it for yourself, here’s how I made it:


Serves 8 -10
Hand on time: 15 minutes    Ready in: 2 hours

200g / ΒΎ cup + 3 tbsp unrefined cane sugar (e.g. golden caster sugar)
2 TBSP maple syrup (or maple blend. I use Clarks Original).
70ml / β…“ cup organic rapeseed (canola) oil (or other neutral-flavoured oil, like sunflower oil)
240ml / 1 cup soya milk
2 tsp apple cider vinegar
30ml / 2 TBSP freshly squeezed lemon juice
zest of 2 unwaxed/organic lemons
250g / 1ΒΎ cups plain (all purpose) flour
2 tsp baking powder
ΒΌ tsp salt

2 TBSP freshly squeezed lemon juice
2 TBSP Demerara (or turbinado) sugar


1. Grease and line a 2lb loaf tin with non-stick baking paper (or use a non-stick loaf liner).  Preheat the oven to 190c (170C fan) / 375F.

2. In a mixing bowl, whisk together the sugar, syrup, oil, milk, vinegar and lemon juice using a balloon whisk until fully combined. Stir in the lemon zest.

3. Sift one third of the dry ingredients (flour, baking powder, salt) into the bowl and whisk by hand to combine. Repeat with the remaining two thirds, whisking each time.

4. Tip the mixture into the prepared tin.  Place on the middle shelf in the oven and bake for 50 minutes, or until a skewer inserted into the middle comes out clean.

5. Meanwhile, place 2 TBSP juice from a freshly squeezed lemon in a small bowl with the Demerara sugar.  Stir to combine.

6. When the cake is baked, remove from oven and pierce all over with a toothpick or skewer.  Spoon the lemon drizzle evenly over the top of the cake.  Allow to cool in the tin for at least an hour (it will firm up as it cools) then transfer to a wire wrack.

7. Once completely cooled, slice and serve or transfer to an airtight container. The cake will keep up to a week in the  refrigerator.  It also freezes well.


Have a wonderful weekend everyone β™₯




71 thoughts on “Vegan Lemon Drizzle Cake (Dairy-free / Egg-free)

  1. 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!

    1. Thanks Rachel! My mum loved the lemon cake πŸ˜€ 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 πŸ™‚
      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 :/

  2. Over here we celebrate mother’s day in May.
    Shame really because its too close to my birthday then πŸ˜‰
    The cake looks delicious. I love citrus fruit in cakes πŸ™‚

    1. 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!

  3. 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!

    1. Thank you Candy β™₯ 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

  4. 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 πŸ™‚

    1. 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… πŸ™‚

      1. So happy to hear that you enjoyed the cake πŸ˜€ I really appreciate your feedback about the baking time. Ovens do vary so much. I’ll adjust my recipe to take into account your experience.

    1. I love the lemon and poppy seed combination! I add poppy seeds to lemon muffins but didn’t think to include it in this cake. I’ll definitely have to give it a try. Thank you for the tip πŸ™‚
      Your lemon poppy seed cake looks amazing!! Beautiful photography too!

  5. 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.

    1. 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 πŸ˜€
      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!

      1. Success! It turned out quite well actually. Held together nicely and the taste was still excellent. Just switched for Doves farm flour.

        1. Thank you Emma for letting me know β™₯ I’m so pleased that it worked! πŸ˜€ 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

  6. hi Sharon,
    I was looking for an orange and almond cake recipe and thats when i chanced upon your site.i loved the cake recipes you have here.I am allergic to eggs and banana and its difficult to get good baked stuff without eggs especially since i am in India.I wanted to check afew things with you before i tried out your recipes.i have not seen apple cider vinegar in the store though we do have a large population here that’s settled abroad.Can i use white vinegar or lime juice instead in that case how can i make this Lemon drizzled cake?we dont get Alpro milk or soya milk where i usually buy my groceries from so can i use full fat/full cream milk instead?can i use caster sugar/granulated sugar instead of the unrefined sugar?
    We use alot of wholemeal(atta) for chapattis but should i use the one which has alot of fibre or the other one which Ineed not sift for making chapattis as its fine.
    I hope to hear soon from you.your replies shall be of great help to me.
    Thanks aton

    1. Hi Alisha! Lovely to hear from you!
      Yes, I think you could substitute the apple cider vinegar with white vinegar (or even lemon juice perhaps). I always add a touch of vinegar to my eggless cakes as it helps to make them fluffy and light. Cow’s milk should be fine in the recipe (I’m allergic to it myself, which is one of the reasons why I use soya milk). The unrefined sugar I mentioned is actually caster sugar… I prefer to use unrefined caster sugar (which is light brown in colour) but if you can’t get hold of it, the white, refined sugar will be fine.
      For most of my cakes I use a chapatti flour which is described as ‘medium’ over here. Most of the grains are fine enough to easily go through the sieve. If you can get hold of a ‘fine’ chapatti flour, then that would be even better! For the Lemon Drizzle Cake, I tend to use white flour as lemon drizzle is meant to be very light. I do use chapatti flour in my lemon poppy seed muffins though.
      I hope this helps! If you have any more questions, don’t hesitate to get in touch. If you do try any of the cakes, I’d love to hear how you get on! xx

  7. 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!

  8. 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! πŸ™‚

  9. 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. πŸ˜€ 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?

    1. Hi Zoe! I am thrilled to hear how well the cake turned out for you πŸ˜€ 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

      1. Ah, thank you πŸ™‚ 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 πŸ™‚

  10. 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?

    1. Hi Gwladys! I’m planning on making this cake again this weekend too. It’s my husband’s favourite πŸ˜€ 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!

      1. Hi Sharon! Thank you for your reply! I will try with the coconut oil and let you know how it turns out… I’m sure it will still be delicious, can’t wait to try, cheers for the recipe πŸ™‚

      2. 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 πŸ™‚
        Thank you again for a truly good recipe, added to my favourite.

        1. 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 πŸ˜€ Thank you xx

  11. 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.

  12. 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?

    1. 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

  13. Hi. I’m using this recipe for a project I’ve been working on, (for school). And I need to know hoe many it will serve. Do you have a rough idea? Much appreciated for this recipe by the way!

      1. Hi Ben.
        Glad you spotted it! I usually find the cake serves 8-10 people but I guess it depends how big you cut the slices!
        Good luck with the school project!

  14. 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. πŸ™‚

    1. 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!

  15. Hi, so I’m baking this for a Vegan friend at school, for her birthday. I obviously have to give the rest of the class a slice too, so I’m wondering; will people notice a big difference between this and one with milk and eggs, or does it have the same texture as a regular cake? Debating whether to make non-Vegan cakes for the rest of them.

    1. 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 😊

      1. 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

  16. 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.

    1. 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!

  17. Hello

    I do not bake so excuse this question: When remove from oven do I remove from tin or leave in tin? I suspect remove from tin but want to be sure..

    Section 7 When the cake is baked, remove from oven and pierce all over with a toothpick. Spoon the lemon drizzle evenly over the top of the cake. Allow to cool for Β½ hour or so before transferring to a wire rack. Leave to cool completely before storing.

    Thanks for the recipe

    1. 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

    2. 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 πŸ™‚

  18. Thank you. Just made it and it looks like it should!!!!

    Going to try the banana bread next.

    Thanks for the response x

  19. Hey,

    About to try this recipe and just realised I’ve bought almond milk not soya milk, do you think this will make much of a difference? Is it worthwile getting soya instead?


  20. I have made this a couple of times now. It’s lovely and I have been asked to share your recipe πŸ˜€πŸ‘ Thank you, it’s a keeper !

    1. 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

  21. 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!

  22. Hi there,

    I am interested in trying this recipe but am wondering about the vinegar and the lemon juice needed for the cake? Seems like a lot of acid. Is it necessary to even add the vinegar with the 2 tbsp of lemon juice? Is the texture more like dense pound cake or a lighter loaf cake. Thank you for sharing your recipe.

    1. 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

    1. 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 ☺️

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