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–+ servings

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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Servings 6 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
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