Vegan Lemon Drizzle Cake

I love lemon drizzle cake but haven’t had a decent one since becoming vegan, until now. This, not only has a lovely light sponge and texture, but also a tangy crunch on top. Plus it is really easy to make and you can bake it in one tin. It is a simplified version of a recipe I found in good

100 ml vegetable oil
400ml sweetened almond milk or soy milk
Zest of two lemons and 4 tablespoons of juice
Half a tsp baking powder
325 grams caster sugar
400 grams self raising flour

Preheat the oven to 180 degrees, 160 fan. Grease and line a deep 8 inch/20.5 cm cake tin.
In a jug, mix together the oil and milk.
In a bowl, mix together 250 grams of the caster sugar with the rest of the dry ingredients.
Whisk in the oil and milk mixture slowly until you get a smooth batter. Add the liquid a bit at a time, mixing together before adding more.
Mix in 1 tablespoon of the lemon juice and the zest, then transfer the mixture to the cake tin.
Bake for about an hour, checking at 50 minutes.
When baked, take out of the oven and leave for 5 minutes before pricking it all over with a cocktail stick.
Mix together the remaining 75 grams of caster sugar and 3 tablespoons of lemon juice and pour over the cake. This must be done while the cake is still warm.
Let the cake cool down before taking it out of the tin and serving. Enjoy!

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