Refreshing summer dessert turned vegan. This vegan lemon drizzle cake calls for only 8 easy-to-find ingredients, one bowl, and 10 minutes of prep time. It’s moist and tender, just crumbly enough, and packed with tangy lemon flavour.
You don’t have to be a fan of lemon desserts to love this lemon drizzle cake. It’s sweet, moist and light all at the same time, and absolutely perfect with a cup of iced coffee.
And the best part? It only requires:
- 1 bowl
- 8 ingredients
- 10 minutes
How to Make Vegan Lemon Drizzle Cake
A traditional lemon cake calls for all the usual suspects - milk, butter, eggs. I resisted the temptation to go the easy way and simply use a flax egg. To prepare this vegan lemon cake, you’ll mix:
- Flour
- Baking powder
- Sugar
- Almond meal
- Coconut oil
- Almond milk
- Lemon juice and zest
- Vanilla extract
And things don’t get any more difficult after that:
- Pour the batter into a well-greased bread pan, and bake for 45-50 minutes.
- In the meantime, prepare the lemon frosting by mixing caster sugar and lemon juice.
- Remove the cake from the pan, let it cool on a wire rack, and glaze it with lemon drizzle.
How Long Does It Keep?
At room temperature: 1 to 2 days, but I don’t recommend keeping it at room temperature in the summer.
In the fridge: up to 3 to 4 days. It gets a bit denser in the fridge, so if you like the cake soft and airy, let it sit at room temperature for about 5 to 10 minutes before digging in.
It the freezer: up to a month. Freeze individual pieces, and then thaw them one by one either at room temperature or in the microwave.
More Classic Desserts Turned Vegan
Vegan Lemon Drizzle Cake
ingredients
- ½ cup coconut oil, melted
- ½ cup plant-based milk (I used almond milk)
- ½ cup sugar
- 1 teaspoon vanilla extract
- Juice from 1 lemon
- Zest from 2 lemons
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 cup almond meal, or ground almonds
Lemon Icing
- Juice from ½ lemon
- 1 cup powdered sugar
instructions
- Preheat the oven to 355°F (180°C), and line a standard 2lb loaf tin with parchment paper.
- In a large bowl, whisk together melted coconut oil, almond milk, sugar, vanilla extract, lemon juice and zest.
- Place a sieve over the bowl, and gently sift in the flour and baking powder. Next, fold in the almond meal.
- Transfer the batter to the prepared loaf tin, and bake for 45 to 50 minutes, until a toothpick inserted in the middle comes out clean.
- While the cake is baking, prepare the lemon icing my whisking together juice from ½ lemon and powdered sugar. Set aside.
- Once the cake is baked, remove it from the tin and let it cool completely on a wire rack. Once cool, drizzle the cake evenly with icing. Let the icing harden before slicing the cake.
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