Vegan Mini Lemon Loaves
Vegan mini lemon loaves are dainty, bite-sized versions of lemon drizzle cake. They’re fluffy and flavourful, with just the right balance of sweet and sour. I think they’d make a super cute addition to any tea party!
Another week, another bake!
I mentioned in my last post that I’m really enjoying Spring-themed and Easter themed recipes this year.
And what’s more Spring-like than lemon drizzle cake?
MINI lemon drizzle cakes!
Following the success of my lemon drizzle cake last year, I felt it was time to add another lemon-themed recipe to the blog.
I first thought of making these cakes probably over a year ago now but I’ve only just gotten around to purchasing a mini loaf cakes tin recently!
And to be honest, that just about sums up my life as a dessert blogger. I have so many recipe ideas floating around in my head but haven’t got the time or patience to create and/or test them all as soon as I’d like. I honestly have a list of about 200 recipes that I plan to create one day!
Anyway, the day finally came to use my new tin and these lemon flavoured cakes were my first bake in it! I’m super pleased with how they turned out.
There’s just something so cute and dainty about mini versions of things, don’t you think?
These mini lemon drizzle loaves are super fluffy and have just the right amount of lemon in them. They make a great alternative to larger loaves and I think they’d be particularly great for afternoon teas or tea parties!
Want more vegan afternoon tea treats? Try these recipes:
- Mini chocolate loaves
- Scones
- Lemon drizzle cookies
- Orange drizzle cake
- Carrot cupcakes
- Lemon loaf cake
- Bakewell tart
See also: The 68 best vegan desserts.
How to make mini vegan lemon loaves
Step 1:
The first step is to preheat your oven to 180°C/350°F and lightly grease a 12-mini loaf cake pan with oil or vegan butter.
If you’re using a fan or convection oven, set your oven to 160°C/325°F instead.
Step 2:
Mix together 250ml (1 cup) of unsweetened soy milk and 1/2 a tablespoon of lemon juice. Set it aside for now.
The acid in the lemon juice will react with the soy milk to create a vegan buttermilk.
Step 3:
In a large bowl, mix together 280g of self-raising flour (2 cups + 1 tablespoon) and 160g of caster sugar (3/4 cup).
If you don’t have self-raising flour, you can use plain flour plus 2 teaspoons of baking powder instead.
Step 4:
Now add the buttermilk from earlier into the bowl, along with 150g of melted vegan margarine (1/2 cup + 2 tablespoons) and the zest of 1 whole lemon.
Mix everything together thoroughly until you have a smooth cake batter. Make sure to scrape the bottom and sides of the bowl so you don’t have any dry ingredients left behind.
Step 5:
Divide the cake batter between your 12 mini loaf holes, leaving a small gap to allow the cakes to rise. I used a piping bag to do this to save mess.
Bake for 18-20 minutes, or until a toothpick through the centre comes out clean.
Let the cakes cool in the pan for around 10 minutes, then carefully remove them and transfer them to a wire rack. Leave them there to cool completely.
Step 6:
While the cakes are just about done cooling, you can start preparing your icing.
To do this, mix 130g of icing sugar (1 cup) together with 2 tablespoons of lemon juice until smooth.
If you want your icing to be thicker, just add more icing sugar and if you want it to be more runny, you can add more lemon juice or water.
Step 7:
Using a piping bag with a small nozzle or a small hole cut in the bottom, pipe the icing onto your cooled mini loaf cakes. Alternatively, you can drizzle it on using a small spoon.
Lastly, sprinkle on some lemon zest for the perfect amount of lemony goodness.
Let the icing set for 30-60 minutes, then all that’s left to do is enjoy your creation!
FAQ
I purchased my Lakeland mini loaf pan from Amazon. There are tonnes of other options of various sizes from Amazon. I recommend getting one with space for 12 mini loaves if possible.
Lakeland sell a silicone mini loaf pan on their own website and Dunelm sell one too, but theirs only makes 8 mini loaves.
You can adjust the recipe to suit your loaf tin size by clicking the number beside “servings” on the recipe card below and dragging it up or down accordingly.
Keep them in an airtight container in a cool, dark place such as a kitchen cupboard.
They’ll keep well for 4-5 days if stored appropriately as above.
Yes! Most vegan bakes will freeze really well and these mini lemon loaves are no different!
To freeze them, pop them in an airtight container and freeze for up to 2 months. I recommend freezing them without the icing on as I think they taste better freshly iced.
When you’re ready to eat them, just transfer them to a wire rack and leave them at room temperature for an hour or two until they’re completely defrosted.
Pin for later:
That’s all for now! I really hope you enjoy the recipe! If you make these at home yourself, please let me know how you get on by leaving a rating and/or comment below. Alternatively, you can tag me on Instagram @bakedbyclo.
Happy baking! xo
Vegan Mini Lemon Loaf Cakes
Moist mini lemon loaves that are free from eggs and dairy.
Ingredients
- 250 ml Unsweetened soy milk (1 cup)
- ½ Tablespoon Lemon juice
- 280 g Self-raising flour (2 cups + 1 tablespoon)
- 160 g Caster sugar (¾ cup)
- 150 g Vegan margarine, melted after measuring (½ cup + 2 tablespoons)
- Zest of 1 large lemon
For the lemon drizzle icing:
- 130 g Icing sugar (1 cup)
- 2 Tablespoons Lemon juice
To top:
- 2-3 Tablespoons Lemon zest
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Grease a 12-hole mini loaf cake pan.
-
Mix the soy milk together with the lemon juice and set aside for now.
-
In a large bowl, mix together the self-raising flour and sugar.
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Add the soy milk/lemon juice to the bowl along with the melted vegan margarine. Give everything a good mix until you have a smooth cake batter.
-
Add the lemon zest and gently mix it in.
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Pipe the cake batter into the 12 mini loaf holes, leaving a small gap to allow for rising.
-
Bake for 18-20 minutes, or until a toothpick through the centre comes out clean.
-
Let the cakes cool in the pan for around 10 minutes, then carefully remove them and transfer to a wire rack. Let them cool completely.
For the icing:
-
Mix the icing sugar and lemon juice together until smooth. If you want a thicker icing, add more icing sugar. For a runnier icing, add more lemon juice or water.
-
Pipe or drizzle the icing over the cooled loaf cakes. Sprinkle over some lemon zest for decoration and extra flavour.
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Let the cakes sit at room temperature for 60 minutes until the icing is fully set then enjoy!
Recipe Video
Recipe Notes
- Store in an airtight container in a kitchen cupboard for up to 5 days.
