Vegan Lemon Drizzle Cake!
An easy vegan lemon drizzle loaf cake with a lemon icing drizzle, and some lemon zest!
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 335 g self-raising flour
- 115 g light brown soft sugar
- 115 g caster sugar
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 300 ml dairy free milk ((I use Almond))
- 125 ml vegetable oil ((or sunflower))
- Zest of 2 lemons
- 1/2 tbsp white wine vinegar
- 65 ml lemon juice ((about 3 lemons))
- 65 g caster sugar
- 50 g icing sugar
- 2-3 tsps lemon juice
- lemon Zest
Instructions
- 1
Preheat your oven to 180C/160C Fan and grease and line a 2lb/900g loaf tin.
- 2
In a large bowl, add the self raising flour, light brown soft sugar, caster sugar, bicarbonate of soda and baking powder and mix briefly until it's all mixed together evenly.
- 3
Add the dairy free milk, vegetable oil, lemon zest and white wine vinegar to the bowl.
- 4
Mix as little as possible, until combined. I use a large glass bowl and a spatula - I do not use an electric mixer.
- 5
Pour the mixture into the prepared tin and bake in the oven for 50-60 minutes, or until baked through.
- 6
Towards the end of baking, mix together the lemon juice and caster sugar in a bowl.
- 7
Once the cake is baked and out of the oven, pour the lemon drizzle onto the sponge
- 8
Once drizzled, leave the cake to cool fully in the tin.
- 9
In a bowl, add the icing sugar. Add the lemon juice 1 tsp at a time, mixing really well each time, until you reach your desired drizzle.
- 10
Drizzle over the cake, once it is out of the tin, and then sprinkle on some lemon zest.