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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

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.

Nutrition