Vegan Lemon Drizzle Cake
A soft, moist vegan lemon drizzle cake soaked in tangy lemon syrup and topped with a zesty glaze. Egg-free, dairy-free, and packed with plant-based protein, this easy-to-make loaf is perfect for breakfast, dessert, or a quick snack.
Equipment
- 1 loaf tin (approx. 11.5 x 21.5 cm / 4.5 x 8.5 in)
- Baking parchment (enough to line the tin)
- large mixing bowl
- Whisk
- Small Saucepan
- Skewer or cocktail stick
- Spoon or spatula
- Measuring cups and spoons
Ingredients
Cake:
- 280 g plain all-purpose flour
- 20 g cornflour cornstarch
- 2 tsp baking powder
- ½ tsp bicarbonate of soda baking soda
- 50 g ground almonds
- 230 g caster superfine sugar
- ¼ tsp salt
- Zest of 3 lemons finely grated
- 120 ml unsweetened non-dairy milk soy recommended
- 80 g non-dairy yogurt soy recommended
- 100 ml lemon juice
- 1 tsp vanilla extract
- 120 g vegan block butter melted and cooled slightly
Syrup:
- 50 ml lemon juice
- 50 g caster or granulated sugar
Icing:
- 130 g icing powdered sugar, sifted
- Juice of ½–1 lemon
Instructions
- Preheat and Prepare Your Tin: Begin by preheating your oven to 180°C (160°C fan) or 350°F. Grease a loaf tin approximately 11.5 x 21.5 cm (4.5 x 8.5 inches) using a small amount of vegan butter or non-stick spray. Then, line the base and sides with baking parchment. This ensures the cake releases easily after baking and maintains its perfect shape.
- Combine Dry Ingredients: In a large mixing bowl, sift together 280 g of plain flour, 20 g of cornflour (cornstarch), 2 tsp of baking powder, and ½ tsp of bicarbonate of soda. Sifting helps to aerate the flours and evenly distribute the raising agents, which is essential for a light, fluffy cake. Next, whisk in 50 g of ground almonds, 230 g of caster sugar, and ¼ tsp of salt. These ingredients add natural sweetness, nutty flavor, and a subtle protein boost.
- Add Zest for Flavor: Grate the zest of 3 fresh lemons directly into the bowl. The zest carries essential oils that intensify the cake’s citrus aroma, giving the cake a bright, refreshing taste that balances perfectly with the tangy syrup later.
- Mix Wet Ingredients Separately: In a separate jug or bowl, combine 120 ml of unsweetened non-dairy milk and 80 g of non-dairy yogurt. Whisk in 100 ml of freshly squeezed lemon juice and 1 tsp of vanilla extract. Finally, slowly add 120 g of melted vegan butter, ensuring it has cooled slightly to prevent curdling. Whisk gently until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, fold the ingredients together gently until no dry streaks remain. Be careful not to overmix; over-beating can make the cake dense. The batter should be thick but pourable, with a slightly glossy texture.
- Pour Batter into Tin: Working quickly, transfer the batter into your prepared loaf tin. Use a spatula to spread it evenly and smooth the top. Gently tap the tin on the counter to remove any air bubbles, ensuring an even bake.
- Bake the Cake: Place the tin in the preheated oven and bake for 50–70 minutes. Check the cake after 50 minutes by inserting a skewer into the center; it should come out clean. If the top starts browning too quickly, cover loosely with tin foil to prevent overcooking. The cake should spring back slightly when touched in the center.
- Prepare Lemon Syrup: While the cake bakes, make the syrup. In a small saucepan, combine 50 ml of lemon juice with 50 g of caster sugar. Heat gently over low-medium heat, stirring constantly until the sugar dissolves completely. Once dissolved, remove from the heat and set aside to cool slightly. This syrup will soak into the cake, keeping it moist and adding extra tangy flavor.
- Drizzle Syrup onto Cake: When the cake is done, allow it to cool in the tin for about 10 minutes. Then, use a skewer or cocktail stick to poke holes evenly across the top. Slowly pour the warm lemon syrup over the cake, ensuring it seeps into the holes and edges.This step infuses the cake with a refreshing, zesty sweetness that makes each slice moist and flavorful.
- Cool Completely and Remove from Tin: Leave the syrup-soaked cake to cool completely in the tin. Once cooled, carefully lift it out using the baking parchment. Place it on a wire rack or serving plate. Proper cooling ensures the glaze adheres perfectly and prevents the cake from breaking apart.
- Prepare Lemon Icing: In a small bowl, sift 130 g of icing sugar. Gradually add the juice of ½ to 1 lemon, stirring until you achieve a thick but pourable consistency. Adjust the juice to get the desired thickness—it should be runny enough to drizzle but thick enough to hold shape on the cake.
- Glaze the Cake: Drizzle the icing evenly over the top of the cooled cake using a spoon or small jug. You can create decorative lines or a simple glossy layer. Allow the icing to set for a few minutes before slicing.
- Serve and Store: Slice the cake into generous portions and serve. This vegan lemon drizzle cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 5 days. Its zesty, moist texture makes it perfect for breakfast, afternoon tea, or dessert.
Notes
- Use fresh lemons for the best flavor; bottled lemon juice won’t give the same bright, zesty taste.
- Ground almonds help add moisture and plant-based protein; don’t skip or substitute with other nuts.
- Avoid overmixing the batter to keep the cake light and fluffy.
- If the top browns too fast while baking, cover loosely with foil to prevent burning.
- Adjust the icing consistency with lemon juice gradually to avoid a glaze that’s too runny.
- For extra zing, add a teaspoon of lemon extract along with the zest.
- This cake freezes well for up to 2 months—slice first for easier thawing.
