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,
Sharon xx
READER REMAKES ❤️
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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
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