This Vegan Lemon Drizzle Cake is my egg-free & dairy-free take on an old classic. Light, zesty & beautifully moist you won’t be able to tell the difference.
You will love this eggless and dairy free vegan version of classic lemon drizzle cake! It’s easy to make (who doesn’t like simple one-bowl recipe). It’s light, moist and super zingy from all that lemony goodness! It is still, however, just like its classic counterpart, full of fat and sugar so enjoy in moderation. Who am I kidding right?
Ingredients
Ingredients used in my Vegan Lemon Drizzle Cake are not dissimilar to the classic cake you know and love minus eggs and dairy products.
Self-Raising Flour – I tend to use it for convenience but you can simply use same amount of plain (all-purpose) flour with 3 tsp of baking powder.
Caster (Fine) Sugar or Golden Caster Sugar – You could use granulated sugar here at a push but caster sugar really is the best when it comes to baking as it dissolves quicker.
Ground Almonds – They add a lovely texture here but you cannot really taste them.
Oat Milk – It is my favourite plant based milk due to its super neutral flavour so perfect in baked goods (and coffee). Soya milk would be another one that would work well here.
Baking Powder – Add the amount as specified in the recipe below even if you’ve made your own self-raising flour.
Baking Soda – Extra raising agent.
Corn Flour – It helps with binding as there are no eggs in this cake and also contributes to nice and light sponge.
Vegan Block Butter/Spread – I would recommend using vegan block butter here instead of vegan spread in a tub as it’s got higher fat content which is so important in baking. My favourite ones are Stork Original Baking Block or Naturli Organic Vegan Block. Both with 75% fat content and widely available in the supermarkets. Having said that, I have used Flora spread as well during my practice runs with this cake and it worked fine.
Lemon Zest & Juice – I’ve used zest of two large lemons here for that zingy flavour and a juice of half a lemon which was approx. 25-30ml. I would recommend you use unwaxed organic lemons if possible to avoid pesticides that the fruit is sprayed with.
Icing Sugar – You will need it for your thick lemony icing on top.
Do I need any special equipment to make Vegan Lemon Drizzle Cake?
The great thing about this cake is that you don’t. I chose to make mine in my standing mixer* but really all you need is a bowl and a wooden spoon.
You can also use a standard hand mixer to mix your batter with. Handy extras include simple citrus juicer* and a good zester ( I love my fine microplane one*).
I like my lemon drizzle cake in a loaf shape and used a standard 2lb loaf tin* (21 x 11 x 7cm or 8 x 4 x 3in). If you decide to use a different tin (shape and/or size) you might have to adjust baking time accordingly. I have only tested this cake in a 2lb loaf tin.
Few tips when making Vegan Lemon Drizzle Cake
- Don’t overmix the batter! More on that below.
- Once your cake batter is ready make sure you don’t let it sit there. Transfer it into your prepared loaf tin and into the oven straight away. Main reason for this is that your raising agents (baking soda in particular) would have already started reacting with the acid in the batter so if you want your cake to bake as it should you need to be quick.
- Recommended baking time as per my experience is 50-55min but it might differ slightly for you and your oven. Make sure you don’t start checking on your cake too early though as it might collapse (again, see below).
- Make sure you pour your lemon sugar syrup over your cake whilst still warm for maximum absorption.
- I went for both lemon sugar syrup and lemon icing for my cake but you can do just syrup if you want. If you decide to do away with icing I would suggest doubling the amount of syrup to ensure you get enough lemony flavour.
- If you like your icing to run down the sides of your cake and you like it spread really thick too, feel free to double the recipe as I was quite conservative with my icing here.
- Some grated lemon zest and fresh thyme leaves will make for lovely decoration on top of your cake.
Why did my Lemon Drizzle Cake sink in the middle?
It happens to the best of us doesn’t it and even though most of the time it doesn’t affect the cake itself and how delicious it is, it really is quite annoying.
The main reasons your cake might have sunk are:
- Overmixing the batter and incorporating too much air into it makes your cake rise rapidly in the oven and then collapse. Mixing sugar and butter before adding all the other ingredients should help. Once these two have been mixed really well add remaining ingredients and mix only until incorporated.
- Not putting your cake in the oven as soon as the batter has been mixed (see tips above).
- Oven temperature is too high. Chances are (especially if you bake a lot) you know your oven well and it shouldn’t cause you any issues but if you don’t, investing in a simple oven thermometer* might be the way to go. You would be surprised how inaccurate your oven thermostat can be.
- Opening oven door to check on your cake too early before it had a chance to set.
- Shutting your oven door too hard.
- Your cake hasn’t fully baked.
Storing & freezing Vegan Lemon Drizzle Cake
Store in the airtight container and away from direct sunlight for up to 4 days. If it’s really hot I would keep it in the fridge to extend its shelf-life but make sure to bring it to room temperature before you want to eat it.
This cake also freezes well. You can freeze the entire cake (uniced) wrapped tightly in a layer of baking paper and aluminium foil. Defrost on the kitchen counter and iced once defrosted. You can also freeze individual slices. Freeze for up to 2 months.
How To Make Vegan Lemon Drizzle Cake?
- Make sure all your ingredients are at room temperature
- Preheat your oven to 180C/350F/Gas Mark 4.
- Put sugar and softened vegan butter/margarine in a large bowl or bowl of your food processor and cream until light and fluffy.
- Add all the remaining wet and dry ingredients into the bowl and mix until well combined but take care not to overmix. You will end up with quite a stiff and thick cake batter.
- Transfer cake batter into prepared (greased and lined) loaf tin and bake in the preheated oven for 50-55min until skewer inserted into centre comes out clean and you get a nice spring back from the sponge as you touch it.
- Whilst your cake is baking prepare lemon sugar syrup by mixing together caster sugar and lemon juice, set aside.
- Take the cake out of the oven and let it stand in the tin for 10 minutes.
- Poke quite a few holes in your cake using wooden skewer and gently spoon or pour lemon sugar syrup all over the cake. Make sure you get some syrup on the sides of the cake as well and not just in the middle.
- Leave your lemon drizzle cake to cool completely in the tin.
- Once the cake has cooled down, take it out of the tin and prepare lemon icing (optional) by simply mixing icing sugar with lemon juice until you reach the consistency you like.
- Let the icing set, decorate with extra lemon zest, slice and enjoy!
Vegan Lemon Drizzle Cake
Ingredients
Lemon Drizzle Cake
- 225 g self-raising flour (sieved) see notes
- 200 g caster or golden caster sugar
- 175 g vegan block butter or margarine softened
- 50 g ground almonds (almond meal)
- 2 tbsp cornflour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 150 ml oat milk see notes
- zest of 2 lemons use organic, unwaxed lemons if possible
- 25-30 ml lemon juice (approx. half a lemon)
Lemon Sugar Syrup
- 2 tbsp lemon juice
- 2 tbsp caster or granulated sugar
Lemon Icing (Optional)
- 65 g icing sugar
- 1-2 tbsp lemon juice
Instructions
- Make sure all your ingredients are at room temperature.
- Preheat your oven to 180C/350F/Gas Mark 4.
- Put sugar and softened vegan butter/margarine in a large bowl or bowl of your food processor and cream until light and fluffy.
- Add all the remaining wet and dry ingredients into the bowl and mix until well combined but take care not to overmix. You will end up with quite a stiff and thick cake batter.
- Transfer cake batter into prepared (greased and lined) loaf tin and bake in the preheated oven for 50-55min until skewer inserted into centre comes out clean and you get a nice spring back from the sponge as you touch it.
- Whilst your cake is baking prepare lemon sugar syrup by mixing together caster sugar and lemon juice, set aside.
- Take the cake out of the oven and let it stand in the tin for 10 minutes.
- Poke quite a few holes in your cake using wooden skewer and gently spoon or pour lemon sugar syrup all over the cake. Make sure you get some syrup on the sides of the cake as well and not just in the middle.
- Leave your lemon drizzle cake to cool completely in the tin.
- Once the cake has cooled down, take it out of the tin and prepare lemon icing (optional) by simply mixing icing sugar with lemon juice until you reach desired consistency.
- Let the icing set, decorate with extra lemon zest, slice and enjoy!
Notes
- Nutritional information is approximate, per serving and should be treated as a guideline only.
- If you don't have self-raising flour simply use plain (all-purpose) flour and 3 tsp baking powder.
- Oat milk can be substituted with another neutral tasing plant milk like soya.
- You will need 2 lemons for this recipe + zest from the third one if you'd like to decorate top of your cake with it.
- If you decide to forgo the icing I would recommend doubling the amount of lemon sugar syrup.
- Feel free to double the recipe for the icing (if using) if you like it quite thick and dripping onto the sides as I was quite conservative with mine.
- Store in the airtight container for up to 4 days.
- Freezer friendly for up to 2 months.
Nutrition
More recipes you might enjoy:
Easy Rhubarb Tart Recipe (Vegan)
Chocolate Fork Biscuits (Vegan)
Blueberry Scones with Lemon Glaze (American Style)
Easy Blood Orange Drizzle Cake
Easy Blood Orange Upside-Down Cake
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angela says
Very nice cake, light and fluffy , but I find 50-55 minutes far too long. Is this for a fan oven?
joskitchenlarder says
Hi Angela, 50-55 minutes at 180C/350F is indeed the timing for the fan oven and it has been working for me in my oven. However as all ovens are not created equal the timings might vary depending on the oven. Have you got fan oven as well? How long did you end up baking it for? I’m really pleased you enjoyed the cake though! 🙂
Priya says
I don’t have a weighing scale so would it be possible to convert the measurements into cup? Also can i make this in a cake tin?
joskitchenlarder says
Hi Priya, If you click on US Customary button under ingredients in the recipe card, there are some measurements already in cups. Some are still in ounces though so you might have to google equivalent in cups. As for the cake tin, I have only tested this recipe using 2lb loaf tin so if you bake it in a different size/round cake tin you will need to adjust baking time. Hope that helps.
Jo says
Running low on butter can I use coconut oil please?
joskitchenlarder says
Hi Jo, I haven’t done it before so cannot really advise. However, I think it should be ok as far as fat goes to substitute it 1:1 but I would suggest refined instead of virgin one as it’s more neutral in flavour and shouldn’t affect your cake. Hope that helps.
Michelle - Lost in Food says
Lemon drizzle anything is my favourite. Lemon is the first of my go to flavours. This looks and sounds amazing and love that its vegan too! Thanks for linking up to #CookBlogShare. Michelle
joskitchenlarder says
Thanks Michelle! I do love lemon bakes and desserts too and the way the citrus tang counteracts the sweetness. I’m really happy with my vegan lemon drizzle especially as it took quite a few trials to get it just right.
Choclette says
Gosh your cake looks so very good. I’m tempted to hot foot it down to the kitchen to make one now. But I’d better not as I’ve got other things I really ought to be doing. I found vegan cakes a complete revelation when I first started making them. They taste every bit as good as non-vegan ones – sometimes even better.
joskitchenlarder says
Thank you so much Choclette! I’m still finding my feet when it comes to vegan baking but must say I’ve been really pleasantly surprised with what you can achieve flavour and texture wise without butter, eggs and milk! Plant based bakes are definitely here to stay!
Monika Dabrowski says
Lemon drizzle cake is one of my favourite cakes but I never had a vegan version. Sounds easy to make and super delicious:)
joskitchenlarder says
Thank you Monika! It really is as easy as your regular lemon drizzle and as lemony and delicious.
Sylvie says
This cake looks so moist and light – it’s amazing that it is vegan too! I love anything lemon so I’ll make sure to make this one next time I’m catering for vegans 🙂
joskitchenlarder says
Thank you Sylvie, that would be fab! Same here when it comes to lemons and lemon cakes and desserts, huge fans! This one was definitely a labour of love and took few trials to get just right but super happy with the results. Got big thumbs up from lemon drizzle loving vegan friends and their kids so pretty chuffed!