The Easiest Vegan Lemon Drizzle Cake Recipe

Lemon Drizzle Cake Recipe

Source: Unsplash

This super quick 6 ingredient lemon drizzle cake will impress your friends and family but won’t have you spending hours in the kitchen because it takes less than one hour to make.

Lemon drizzle cakes are particularly suitable for the summertime because lemon compliments common light summer foods like salad, fish, and of course, lemonade! 

So if you’ve got a reason to celebrate this summer, a vegan lemon drizzle cake recipe is the thing you need to elevate your celebrations another notch.

When life gives you lemons, make lemon drizzle cake! Today’s recipe is from the wonderful Brandi at Vegan 8. 

Fancy adding something a little extra to your vegan lemon drizzle cake? Why not try our vegan vanilla ice cream recipe?

Vegan Lemon Drizzle Cake Recipe

Cake Ingredients:

  • 244g All-Purpose Flour
  • 170g Caster Sugar
  • 1 Tbsp Baking Powder
  • 1/2 Teaspoon Fine Salt
  • 210g Full-Fat Coconut Milk (room temperature)
  • 37ml Lemon Juice (fresh is best)
  • The Zest Of A Lemon
  • 2 Teaspoons Vanilla Extract

Drizzle Ingredients:

  • 152g Icing Sugar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Non-dairy Yoghurt (plain or vanilla) 
  • 1/4 Teaspoon Vanilla Extract
Lemon Drizzle Cake Recipe

Source: Unsplash

Vegan Lemon Cake Method:

  1. Whisk the coconut milk together so it is smooth (the cream and water should be completely combined). If it’s an opaque white colour all the way through, you should be good!
  2. Preheat the oven to 180°C.
  3. Line a 21x21cm baking tin with parchment.
  4. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
  5. In a separate bowl, add the coconut milk, lemon juice, lemon zest and vanilla extract. Whisk until combined.
  6. Pour your mixed wet ingredients into the dry ingredients and whisk until just combined. Over-mixing will result in a chewy texture. (It will seem too thick, but trust me – it’s going to work!)
  7. Bake for 25 minutes until golden brown and cooked all the way through. 
  8. Cool for 45 minutes. 

The Drizzle:

  1. Add the icing sugar, lemon juice, non-dairy yoghurt and vanilla extract to a bowl and mix until smooth and combined. 
  2. Use a fork to make some small holes all over the surface of the cake.
  3. Leave to soak and firm up for 15 minutes before serving.

Variations:

Gluten Free

Lemon Drizzle Cake Recipe

Source: Unsplash

If you’re gluten-free and plant-based, don’t worry – you can still make this vegan lemon drizzle cake recipe by using gluten free flour! Since this kind of cake works best with superfine flour, try to choose an all-purpose gluten free flour (rather than almond flour, cornflour or oat flour). 

Although these are gluten-free flours, they will not work well for this vegan lemon drizzle cake recipe because they are too rough and chewy. This cake tastes best when it is light and fluffy!

Lime or Orange Drizzle Cake

Lime or Orange Drizzle Cake

Source: Unsplash

The great thing about this vegan lemon drizzle cake recipe is that it is very easily adapted

You can replace lemons with any other kind of citrus ingredient, and the cake will still work great!

So if lemon isn’t quite what you fancy, why not sub out the lemon juice for lime juice? You could even make an orange drizzle cake by using orange juice! 

(I personally like to mix lemon and lime because it reminds me of lemon and lime Sprite).

Get Poppin’

Get Poppin’

Source: Pixabay

Cake pops are a great way to enjoy cake in a fun way and a smaller portion. To make this vegan lemon drizzle cake recipe as cake pops, make the vegan lemon drizzle cake in the usual way, but don’t pour the drizzle onto the cake

Instead, crumble the cake up into a bowl and mix with your drizzle into the crumbled cake instead. You can then shape the cake crumbles into ping pong sized balls, place them on sticks and cover them in a simple glace icing. Cake pops!

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If this vegan lemon drizzle cake recipe excites you, you’ll love our spectacular sweet treats like our Pumpkin Pancakes!

About the Author

Amy

Amy Swain is a content writer for Plant Sumo, foodie and ex-chef. If she’s not baking then she’s got a paintbrush in hand, working on her next masterpiece.