4.9 from 63 votes
Vegan Gluten Free Lemon Drizzle Cake
The Vegan Gluten Free Lemon Drizzle Cake uses a gluten-free self-raising flour blend combined with vegan margarine, caster sugar, soy milk with lemon juice as a buttermilk substitute, and lemon zest for a citrus-flavored sponge. Topped with a zesty lemon sugar drizzle and optionally a lemon icing, it yields a moist, tender cake suitable for vegan and gluten-free diets.
Prep Time
10 mins
Cook Time
30 mins
Servings:
12
Calories:
294 kcal
Course:
Dessert
Cuisine:
Vegan
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.