Vegan Lemon Drizzle Cake
Bake this easy vegan lemon drizzle cake! Moist, fluffy, and zesty, it’s the perfect plant-based dessert for any occasion. Try it today!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
- 1 cup dairy-free milk almond, soy, or oat
- ⅔ cup caster sugar
- ¼ cup melted vegan butter
- ¼ cup freshly squeezed lemon juice about 2 lemons
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract optional
For the Glaze:
- 1 cup icing sugar
- 2-3 tablespoons freshly squeezed lemon juice
Instructions
- Set the oven to 350°F (175°C) and prepare a loaf tin by greasing it or lining it with parchment paper.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt by whisking them together.
- In a separate bowl, whisk together the non-dairy milk, sugar, melted vegan butter, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Gradually fold the wet ingredients into the dry mixture, stirring gently until combined.
- Transfer the batter to the prepared loaf tin and bake for 45–50 minutes, checking for doneness with a toothpick—it should come out clean.
- Stir together the powdered sugar and lemon juice in a bowl until the mixture becomes smooth and shiny.
- While the cake is still warm, poke small holes on the top and drizzle the glaze over it to let it soak in.
- Allow the cake to cool fully before cutting it into slices and serving.
Notes
- For added texture and flavor, stir in some poppy seeds or an extra splash of vanilla extract.
- Place the cake in an airtight container and store it at room temperature for up to 4 days.
- This cake freezes well and can be kept in the freezer for up to 3 months.