You’re going to love this vegan lemon drizzle loaf cake! It’s sweet, lemony and moist yet light, airy and crumbly. Just how good loaf cakes should be!
Foolproof Vegan Lemon Drizzle Loaf Cake
Guys, I shocked myself this week.
I made an incredible (if I do say so myself) vegan lemon drizzle cake, with the simplest of ingredients and I absolutely nailed it first time! Usually when I’m experimenting with new recipes for the blog, it results in AT LEAST 1 or 2 failures first. A lot of wasted time and ingredients. But this recipe was so easy and foolproof that I believe anyone can make it!
Lemon drizzle cake has always been my mum’s favourite sweet-treat. That, and those weird crushed up meringue bits you get on the side of some birthday cakes… weird. But lemon cake also just so happens to be my sister-in-law’s favourite too. So when my mum and I went over to visit my newborn nephew the other day (he is such an angel), I decided to bake this vegan lemon drizzle loaf cake to take with me. Like I said, I was semi expecting it to go wrong on my first try but I was so pleasantly surprised! This has to be one of my best recipes so far. Mum and sister-in-law thought so too!
This recipe has less than 10 ingredients which you’ll almost definitely already have in your kitchen if you’re a vegan. And if you’re not, you won’t have any trouble at all trying to source them.
- Vegan butter
- Lemons (of course)
- Non-dairy milk
- Plain flour
- Baking powder
- Icing sugar
And that’s it! Super easy. This lemon drizzle loaf cake does take around 40 minutes to bake but be patient! I promise you, the end result is so worth it!
VEGAN LEMON DRIZZLE LOAF CAKE RECIPE
For the cake
- 150 g Caster sugar
- 100 g Vegan butter
- 2 Flax eggs (2 tablespoons ground flaxseeds + 6 tablespoons water)
- 1 Teaspoon lemon juice
- Zest of 1 large lemon
- 6 Tablespoons Soy milk or other plant-based milk
- 150 g Plain flour
- 1 Teaspoon baking powder
For the drizzle
- 25 g Icing sugar
- 2 Tablespoons lemon juice
Preheat oven to 170°C / Gas 3 and line a 1lb loaf tin.
Cream together sugar and butter. Add the flax eggs, lemon juice and lemon zest. Mix well.
Add the soy milk, flour and baking powder and mix until combined.
Spoon the mixture into the loaf pan and bake for 35-40 minutes until lightly brown and a skewer comes out clean.
While the cake is baking, make the drizzle by mixing together the icing sugar and lemon juice. Pour this over the cake as soon as it comes out of the oven.
Leave to cool completely before removing from the tin and cutting into slices.