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
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!
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