Vegan Gluten Free Lemon Drizzle Cake
User Reviews
4.9
Vegan Gluten Free Lemon Drizzle Cake
Description
This Vegan Gluten Free Lemon Drizzle Cake begins by mixing soy milk and lemon juice to create a vegan buttermilk that adds acidity and moisture. Vegan margarine and caster sugar are creamed together before incorporating a gluten-free self-raising flour blend with xanthan gum and bicarbonate of soda for lift and structure. Lemon zest adds fresh citrus flavor to the batter, which is baked until a toothpick comes out clean.
While the cake is warm, a lemon sugar drizzle is poured over the top, soaking into the crumb to enhance moisture and tang. Once cooled, optional lemon icing made from icing sugar and lemon juice adds a glossy, sharp topping, with extra lemon zest used for decoration if desired. This cake offers a tender crumb with bright lemon notes through its ingredients and finishing touches.
The cake serves well as a sweet snack or light dessert, especially for those avoiding gluten and animal products. It pairs nicely with tea or a mild beverage.
Storing the cake in an airtight container at room temperature helps maintain its freshness for up to five days.
Ingredients
- 250 ml soy milk (1 cup)
- 2 Teaspoons lemon juice
- 200 g caster sugar (1 cup)
- 200 g vegan margarine (¾ cup + 2 tablespoons)
- 300 g Gluten-free self-raising flour blend (~2+¼ cups)
- ½ Teaspoon xanthan gum (omit if your flour blend already has this)
- ½ Teaspoon bicarbonate of soda
- Zest of lemon
For the lemon sugar drizzle:
- 3 Tablespoons lemon juice fresh
- 2 Tablespoons caster sugar
For the icing:
- 130 g icing sugar (1 cup)
- 2 Tablespoons lemon juice (or water, depending on how lemony you want the cake to be)
- Extra lemon optional, zest for decoration
Notes
- Keep the cake in an airtight container at room temperature to stay fresh for up to 5 days.
User Reviews
Overall Rating
4.9
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