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 really easy to make and most importantly it's light, moist and super zingy from all that lemony goodness!
Since I have first published my recipe for vegan lemon drizzle cake back in 2020 I kept experimenting with different methods and slightly altered ingredients and have now settled on my ultimate and improved version you see here today!
No need for food processor and creaming vegan butter. All you need is one bowl, a jug and a loaf tin!
Super simple and firm family favourite on par with my Vegan Chocolate Orange Cake.
📝 Ingredients and substitutes
Here's what you will need to make my Vegan Lemon Drizzle Cake.
See recipe card for specific quantities
Self-Raising Flour - I tend to use it for convenience but you can simply use same amount of plain (all-purpose) flour with 3 teaspoon 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.
Soya Milk - Soya milk is by far my preferred plant milk when it comes to baking due to its high protein content which is comparable to that in dairy milk.
If you really don't have it to hand, oat milk would be a good substitute.
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.
Cornflour/ Cornstarch - It helps with binding as there are no eggs in this cake and also contributes to nice and light sponge. Potato starch could be use here as well.
Oil (neutral tasting oil, light olive oil) – Originally, I used to make my lemon drizzle with vegan butter, and used creaming method. I have since made many cakes using light olive oil (not the extra virgin one) and the results were fantastic. So much less hassle too!
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.
🔪 How to make vegan lemon drizzle cake
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Make sure all your ingredients are at room temperature
Preheat your oven to 160C/320F (fan oven) and prepare the loaf tin by greasing it and lining with some baking paper overlapping on the sides.
Put all the dry ingredients in a large bowl and give them a whisk. Alternatively, sift them through a sieve.
Grate in zest of two lemons and mix them into the dry ingredients.
In a jug combine all the wet ingredients - soya milk, lemon juice, oil and give everything a good mix.
Next, pour wet ingredients into the bowl with dry ones and mix gently until just incorporated.
Take care not to overmix your batter.
Pour the cake batter onto prepared loaf tin and bake in preheated oven for 50-60 minutes until nice and golden and skewer inserted into centre comes out clean.
Whilst your cake is baking prepare lemon sugar syrup by mixing together caster sugar and lemon juice, set aside.
Once cake is out of the oven poke it quite a few times with a wooden skewer and gently spoon or brush lemon sugar syrup all over it.
Leave your lemon drizzle cake to cool completely in the tin.
When cooled completely, take it out of the tin and prepare some lemon icing if you wish.
Grate over some more lemon zest (optional), slice and enjoy!
My new, improved and simplified recipe doesn't require any special equipment like stand mixer for creaming butter and sugar.
There are, however, few handy bits of kit I use and which make my life easier.
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.
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 serving.
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.
💭 Pro tips
Don't overmix the batter! Mix it until all the ingredients are just combined, some lumps are fine.
Put your cake in the oven as soon as possible. Once your cake batter is ready make sure you don't let it sit there. Transfer it into 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 might differ. As per my experience it is approximately 50-60 min but it might be slightly different for you and your oven. Make sure you don't start checking on your cake too early though as it might collapse.
Pour lemon sugar syrup over your cake whilst still warm for maximum absorption.
Feel free to skip the icing if you want. I went for both lemon sugar syrup and lemon icing for my cake but you can do just syrup if you want.
Double the recipe for the icing if you'd like for it to run down the sides of your cake or you like it spread really thick as I was quite conservative with my icing here.
Decorate your loaf cake. Some grated lemon zest and fresh thyme leaves will make for lovely decoration on top of your cake.
It happens to the best of us 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:
1. Overmixing the batter and incorporating too much air into it makes your cake rise rapidly in the oven and then collapse.
2. Not putting your cake in the oven as soon as the batter has been mixed (see tips above).
3. 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.
4. Opening oven door to check on your cake too early before it had a chance to set.
5. Shutting your oven door too hard.
6. Your cake hasn't fully baked.
Have you tried my Vegan Lemon Drizzle Cake?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More bakes you might enjoy
Vegan Lemon Drizzle Cake
Lemon Drizzle Cake
- 225 g self-raising flour (sieved) see notes
- 200 g caster or golden caster sugar
- 140 ml neutral oil/ light olive oil
- 50 g ground almonds (almond meal)
- 2 tablespoon cornflour/ cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 150 ml soya 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 tablespoon lemon juice
- 2 tablespoon caster or granulated sugar
Lemon Icing (Optional)
- 65 g icing sugar
- 1-2 tablespoon lemon juice
- Make sure all your ingredients are at room temperature.
- Preheat your oven to 160C/320F (fan oven) and prepare the loaf tin by greasing it and lining with some baking paper overlapping on the sides.
- Put all the dry ingredients in a large bowl and give them a whisk. Alternatively, sift them through a sieve.
- Grate in zest of two lemons and mix them into the dry ingredients.
- In a jug combine all the wet ingredients - soya milk, lemon juice, oil and give everything a good mix.
- Pour the cake batter onto prepared loaf tin and bake in preheated oven for 50-60 minutes until nice and golden and skewer inserted into centre comes out clean.
- Whilst your cake is baking prepare lemon sugar syrup by mixing together caster sugar and lemon juice, set aside.
- Once cake is out of the oven poke it quite a few times with a wooden skewer and gently spoon or brush lemon sugar syrup all over it.
- 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!
- Nutritional information is approximate, per slice of cake based on 10 servings and should be treated as a rough guideline only.
- If you don't have self-raising flour simply use plain (all-purpose) flour and 3 teaspoon baking powder.
- Soya milk can be substituted with another neutral tasing plant milk like oat.
- 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.
- 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.
- If your cake sunk in the middle see troubleshooting in FAQs.
- Don't overmix the batter!
- Put your cake in the oven as soon as possible to take advantage of chemical reaction.
- Recommended baking time might differ depending on your oven.
- Pour lemon sugar syrup over your cake whilst still warm for maximum absorption.
- Feel free to skip the icing if you want or if you like a lot of it double the recipe as I was quite conservative with mine.
- Decorate your loaf cake with some extra zest or fresh thyme leaves or both to make it look pretty.