Vegan Lemon Drizzle Cake (Dairy-Free / Egg-Free)
Light, fluffy and full of citrus zing, this Vegan Lemon Drizzle Cake is one of our all-time favourite bakes. It’s perfect for spring celebrations, Mother's Day, or any time you’re craving a slice of sunshine.
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.
Tried this recipe?Let us know how it was!