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Vegan Gluten Free Lemon Drizzle Cake

Moist lemon drizzle sheet cake without eggs, dairy or gluten.

Course Dessert
Cuisine vegan
Keyword gluten free lemon drizzle cake
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12
Calories 294 kcal

Ingredients

  • 250 ml Soy milk (1 cup)
  • 2 Teaspoons Lemon juice
  • 200 g Caster sugar (1 cup)
  • 200 g Vegan margarine (¾ cup + 2 tablespoons)
  • 300 g Dove's Farm gluten-free self-raising flour (~2+¼ cups)
  • ½ Teaspoon Baking soda
  • Zest of 1 Lemon

For the lemon sugar drizzle:

  • 3 Tablespoons Fresh lemon juice
  • 2 Tablespoons Caster sugar

For the icing:

  • 130 g Icing sugar (1 cup)
  • 2 Tablespoons Lemon juice (or water, depending on how lemony you want the cake to be)
  • Extra Lemon zest for decoration (optional)

Instructions

  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8x10-inch tin with baking paper.

  2. Mix the soy milk and lemon juice together and set aside. This will act as your vegan buttermilk.

  3. In a large bowl, cream the margarine and sugar together.

  4. Add the self-raising flour and the baking soda. Then add the buttermilk from earlier, mixing it in a little bit at a time. Once you have a smooth cake batter, stir in the lemon zest.

  5. Transfer the batter into your lined cake tin and spread it out evenly. Bake for 30-35 minutes, or until a toothpick through the centre comes out clean.

  6. While the cake is baking, mix together the lemon juice and sugar for the drizzle. Pour and quickly spread it over the cake as soon as it comes out of the oven.

  7. Let the cake cool in the tin for around 20 minutes or until the drizzle on top has dried. Very carefully flip it out onto a wire rack, remove the baking paper and leave it to cool completely.

  8. Mix together the icing sugar and lemon juice and spread a thin layer of the icing onto the cooled cake. Top with lemon zest if using.

  9. Let the cake sit at room temperature until the icing has set, then cut into square slices and enjoy.

Recipe Notes

  • Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Vegan Gluten Free Lemon Drizzle Cake
Amount Per Serving (1 slice)
Calories 294 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 58mg3%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 29g32%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.