4.9 from 123 votes
Vegan lemon drizzle cake
The Vegan lemon drizzle cake includes vegan butter, caster sugar, plain flour, baking powder, lemon juice and zest, and soy milk as main ingredients. The batter is baked in a lined oven tin until golden and a toothpick tests clean. A lemon and sugar drizzle is poured over the warm cake, then topped with a simple icing once cooled. This results in a moist, tangy lemon cake with a sweet glaze and icing layer.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
12
People
Calories:
215 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
For the cake
- 200 g caster sugar (1 cup)
- 200 g vegan butter (3/4 cup + 2 tablespoons)
- 225 g plain flour (1 + 3/4 cups)
- 2 Teaspoons baking powder
- 1 Teaspoon lemon juice
- 250 ml soy milk (1 cup)
- lemon save a little to top the cake with, zest of 1
For the drizzle
- lemon juice of 1/2 lemon
- 2 Tablespoons caster sugar
For the icing
- 130 g icing sugar (1 cup)
- 2 Tablespoons water (or lemon juice if you like it extra lemony!)
- lemon optional, zest, to garnish
Notes
- Soy milk works best, but other plant-based milks may be used as substitutes.
- Store the cake in an airtight container; it remains fresh for up to 5 days.
- If baking in a 1lb loaf tin, increase baking time by 5-10 minutes to ensure doneness.