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
Refreshing summer dessert turned vegan. This 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.
- 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
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.
Leave a Reply