Lemon Drizzle Cake
This classic and perfectly zesty vegan lemon drizzle cake has a beautifully moist crumb and a crisp sugar coating that is so moreish you’ll want another slice!
Chef and author of ‘The Self-Care Cookbook: Easy Healing Plant-Based Recipes’, Gemma Ogston, shares her scrumptious recipe for a classic vegan lemon drizzle cake.
Total Time: Prep time 10 mins | Cook time 50 mins
Servings: 10
Total Time: Prep time 10 mins | Cook time 50 mins
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- 20 20 g gluten-free plain flour
- 7.5 7.5 g almond flour
- 0.2 0.2 tsp baking powder
- pinch of salt
- 0.05 0.05 tsp baking soda
- 10 10 g soft brown sugar, or use Xylitol for sugar free
- 10 10 ml plant-based milk of choice
- 20 20 ml plain yogurt, such as coconut yogurt
- 0.4 0.4 Tbsp coconut oil, melted
- juice and zest of 3 lemons
- 0.1 0.1 tsp pure vanilla extract
- For the lemon drizzle icing
- 0.2 0.2 Tbsp sugar or xylitol
- juice and zest of 2 lemons
- 0.2 0.2 Tbsp water
Method
- Preheat oven to 170 degrees C and Grease a 9×5 loaf pan.
- Mix together all the dry ingredients in a large bowl. Whisk liquid ingredients in a separate bowl, and then you need to combine both together., Mix well and bake for about 50 minutes or until the cake has loaf has risen.
- Check to see if the cake is cooked by inserting a toothpick or knife into the middle of the cake. If it’s cooked it will come out clean.
- For the icing mix together all ingredients and pierce a few holes in top of the cooked warm cake and drizzle over the top.
