4.9 from 123 votes
Vegan lemon drizzle cake
A deliciously moist eggless lemon drizzle cake that tastes just like the classic!
Prep Time
10 mins
Cook Time
10 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)
- Zest of 1 lemon (save a little to top the cake with)
For the drizzle
- Juice of 1/2 a 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 zest, to garnish (optional)
Notes
- Soy milk works best but other plant-based milks will work too.
- The cake can be stored in an airtight container for up to 5 days.
- You can make this cake in a 1lb loaf tin- just bake for an extra 5-10 minutes.