Vegan Lemon Drizzle Cake
Bright, zesty, and undeniably moist, this Vegan Lemon Drizzle Cake is a plant-based twist on a classic dessert that’s perfect for any occasion. Made with simple pantry staples like all-purpose flour, non-dairy milk, and vegetable oil, this cake is elevated by the vibrant flavor of fresh lemon juice and zest. A tangy lemon drizzle adds a glossy, citrusy finish, ensuring every bite bursts with flavor. Quick and easy to prepare, this vegan-friendly recipe comes together in just under an hour and serves 8 slices of sunshine. Whether enjoyed with a cup of tea or as a sweet treat at brunch, this dairy-free lemon cake promises a light, airy texture and a refreshing zing that will delight your taste buds.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 150 grams Granulated sugar
- 2 tablespoons Lemon zest
- 240 milliliters Non-dairy milk
- 60 milliliters Lemon juice
- 80 milliliters Vegetable oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 100 grams Icing sugar
- 2 tablespoons Additional lemon juice (for drizzle)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch loaf pan or line it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the granulated sugar and lemon zest.
In a separate bowl, combine the non-dairy milk, 60 ml of lemon juice, vegetable oil, apple cider vinegar, and vanilla extract. Whisk until fully combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined; be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the lemon drizzle by mixing 2 tablespoons of additional lemon juice with the icing sugar in a small bowl until smooth.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
While the cake is still warm, prick the top with a skewer or toothpick and gently spoon the lemon drizzle over the cake, allowing it to soak in.
Let the cake cool completely before slicing and serving. Enjoy your Vegan Lemon Drizzle Cake!
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 46.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2257 mg | 98% | |
| Total Carbohydrate | 464.0 g | 169% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 257.7 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 463 mg | 36% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
