• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Vegan Lemon Drizzle Cake

Published: Jul 1, 2020 · Modified: Sep 30, 2022 by Emma · This post may contain affiliate links · 1 Comment

  • Facebook
  • X
  • LinkedIn
  • Email

This Vegan Lemon Drizzle Cake is soft, fluffy and moist. Get the recipe below. 

Plant based cake

One of the most daunting parts about going vegan is baking. Milk, butter and eggs are usually the base of any cake batter and trying to find plant based substitutes for all three isn't an easy feat. Although non-dairy milk and non-dairy butter is pretty easy to come by, a decent egg replacer is much harder to find. Banana is my go to for sweet recipes like vegan pancakes or waffles but in vegan cake you need something which will make a light and bubbly batter.

Just like my sticky ginger cake, this recipe uses bicarbonate soda alongside vegan buttermilk (made by curdling non-dairy milk with lemon juice) to get a light and bouncy cake texture. And, like any good lemon cake it uses both the zest and juice of two lemons to make a moist tangy sponge which I've then drizzled with sweet and sticky icing sugar.

It might not be the most orthodox method for baking a cake but I promise it is worth it. Jon and I devoured this cake in just two days! Though it should make at least 8 slices depending on how thick you like to cut yours. Its the perfect pick me up with a cup of team in the afternoon but is also delicious enough to serve as a celebration cake when you have friends and family over. Make it extra pretty by adding a few edible flowers! You could also grate over some extra lemon zest or top with candied lemon peel.

The recipe

Vegan Lemon Drizzle Cake topped with flowers

Vegan Lemon Drizzle Cake

This moist and bouncy loaf is packed full of zesty lemon flavour. You'd never know this Lemon Drizzle Cake was vegan!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine British
Servings 8 people

Equipment

  • Loaf tin

Ingredients
  

  • 350 grams plain flour
  • 2 teaspoon bicarbonate soda
  • 2 lemons zest and juice
  • 250 millilitres non-dairy milk e.g. almond milk
  • 225 grams non-dairy butter
  • 150 grams golden syrup
  • 250 grams caster sugar
  • 3 tablespoon icing sugar

Instructions
 

  • Line a loaf tin with grease proof paper (or a loaf tin line) and pre-heat your oven to 150C/300F or gas mark 2.
  • In a large bowl, whisk together the flour, bicarbonate soda and lemon zest.
  • In a separate jug or bowl, whisk together the plant milk and ¾ of the lemon juice. Place the milk and lemon juice mix to one side and let it curdle. (You'll need to keep the rest of the lemon juice to make the icing later).
  • In the meantime, gently the non-dairy butter, golden syrup and caster sugar until they have made a syrup. Take off the heat and place to one side to cool slightly.
  • Pour the cooled syrup and the curdled milk into the dry ingredients and whisk. 
  • Pour the batter into the cake tin and bake in the centre of the oven for 1 hour 15 minutes or until its golden brown, springy to the touch and a skewer comes out clean.
  • Turn the cake out of the loaf tin and peel of the grease proof paper / loaf liner.
  • Allow to cool before decorating.
  • To decorate, simply mix together the icing sugar and remaining lemon juice.
  • Add water until its a drizzling consistency.
  • Drizzle all over the loaf cake and enjoy!
Keyword bicarbonate soda, caster sugar, dairy free spread, golden syrup, lemon, non-dairy milk, plain flour
Tried this recipe?Let us know how it was!

 

More Recipes

  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)
  • Three Vegan Maritozzi on a plate dusted with icing sugar.
    Vegan Maritozzi
  • A bowl of tofu scramble with vegan feta on top of a yellow napkin on a white marble counter. A knife and fork are to the right of the bowl.
    Tofu Scramble with Vegan Feta

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required