Vegan Lemon Drizzle Cake

This Vegan Lemon Drizzle Cake is a delightful and refreshing dessert that suits both vegans and non-vegans alike. The soft and tender texture makes this cake a perfect treat for any occasion. Made with less than 10 plant-based ingredients, it's completely dairy-free and egg-free, yet still wonderfully delicious. Whether you are vegan or simply looking for a mouthwatering citrus treat, this vegan lemon drizzle cake is sure to become a favourite in your recipe repertoire.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Dessert

Servings serves

Ingredients

250 ml almond milk + 1 tbsp Lemon Juice (to make buttermilk substitute)
110 g vegan butter
200 g caster sugar
1 tsp vanilla extract
2 tsp lemon juice
300 g plain flour
3 tsp baking powder
zest of 2 lemons

Lemon Sugar Syrup

juice of one lemon
60 g granulated sugar

Instructions

Preheat oven to 180 degrees Celsius. Grease and line a 9″ x 5″ loaf tin.
First, make a buttermilk substitute by combining 250ml Almond Milk and the 1 tbsp of Lemon Juice in a jug. Set aside until needed.
In a large mixing bowl, cream the butter and caster sugar until fluffy – the mixture will start looking lighter in colour once well creamed.
Add vanilla extract and the 2 tsp of Lemon Juice and combine well.
Sift over the plain flour and the baking powder and then mix with a wooden spoon until you have a mixture that looks a little sandy.
Make a well in the middle of the mixture and pour in the buttermilk – beat well.
Add the zest of the two lemons and fold through.
Spoon the mixture into the loaf tin and then place in the oven to bake for 60 minutes. Check on it about halfway through, if it has started browning a little too much on top, cover with tin foil.
Remove the cake from the oven and leave in the tin while you make the lemon sugar syrup.
To make the syrup, combine the sugar and lemon juice in a small saucepan over low heat. Mix until the sugar granules disappear and then drizzle over the top of the cake. Sprinkle over more granulated sugar to finish.
Allow to cool completely in the tin then slice up and enjoy!

Notes

Recipe Creator

Name: Stacey

Country: Australia

More from Stacey: @veganwafflehands | Website |Facebook

Tried this recipe?Let us know how it was!

At Let's Go Vegan, trust is paramount. As an independent Australian publication, we're committed to delivering genuine, unbiased information about veganism in Australia and abroad. With deep roots in the local vegan community, our team ensures accuracy and reliability in every article, empowering readers on their journey toward a compassionate lifestyle. Unless specified, we are not paid for our opinions, ensuring our content remains authentic and free from external influence.

Vegan Lemon Drizzle Cake