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vegan lemon drizzle cake
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4.93 from 14 votes

Vegan Lemon Drizzle Cake

My classic vegan lemon drizzle cake. Tangy with a sweet crunchy lemon drizzle glaze or the option for a tangy lemon icing!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dessert
Cuisine: English
Keyword: vegan lemon drizzle cake
Servings: 12
Calories: 284kcal
Author: Richard Makin

Equipment

  • 1 2 lb/900g loaf tin

Ingredients

For the Cake

  • 80 ml sunflower oil
  • 245 ml soy milk
  • 50 ml lemon juice
  • ½ teaspoon lemon extract or vanilla extract
  • 250 g plain white flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon fine sea salt
  • 2 tablespoon corn starch
  • 200 g sugar
  • zest of one lemon

For the Drizzle

  • 80 g granulated sugar
  • Juice of one lemon

For the Icing (Optional)

  • 150 g icing sugar
  • Juice of half a lemon

Instructions

  • Preheat the oven to 175 °C. Grease and line a 2 lb/900g loaf tin with baking parchment or a pre-cut loaf tin liner. 
  • In a measuring jug, blend together the sunflower oil, soy milk, lemon juice and lemon extract until smooth using an immersion blender. Alternatively use a whisk to combine the wet ingredients. Set aside.
    80 ml sunflower oil, 245 ml soy milk, 50 ml lemon juice, ½ teaspoon lemon extract
  • In a large bowl sieve together the plain white flour, baking powder, bicarbonate of soda, salt and corn starch then stir well to combined. Make sure there are no large lumps of corn starch in the mix before proceeding.
    250 g plain white flour, 1 ½ teaspoon baking powder, ½ teaspoon bicarbonate of soda, ¼ teaspoon fine sea salt, 2 tablespoon corn starch
  • In a medium bowl, place the sugar and lemon zest. With your finger tips, rub the lemon zest into the sugar until combined and fragrant. Add the blended liquid ingredients and whisk together until smooth. It should take around 20-30 seconds for the sugar granules to dissolve slightly. Finally add the wet ingredients to the flour mixture and stir until just combined and no lumps remain.
    200 g sugar, zest of one lemon
  • Pour the cake batter into the prepared loaf tin and bake for 35-40 minutes or until risen and golden. A toothpick inserted into the centre of the cooked cake should come out clean. Remove from the oven and set on a wire cooling rack until room temperature then transfer to the fridge to chill for at least 20 minutes. While the cake is cooling, prepare the drizzle or icing.
  • To make the drizzle or icing, mix the sugar and lemon juice together in a bowl. Place the cooled cake on a wire rack over a baking tray (to catch any drips) and pour the drizzle or icing over the top of the cake. Return to the fridge until set then slice and serve. Optionally top with extra lemon zest tossed in granulated sugar before serving.
    80 g granulated sugar, Juice of one lemon, 150 g icing sugar, Juice of half a lemon

Nutrition

Calories: 284kcal | Carbohydrates: 54g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 106mg | Potassium: 107mg | Fiber: 1g | Sugar: 36g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg