This Vegan Lemon Drizzle cake does not compromise on moisture, it is so tasty and full of zest. The drizzle adds to the moistness of the cake and gives it an extra kick of lemon all fresh, the good stuff. If you like lemon this one is for you, it is my favourite.
Add a sprig of rosemary for extra flavour and decoration. The recipe and method is so simple, I really hope you enjoy as much as we do in our household. All my recipes all plant based. When it comes to sugar the more unrefined the better for me, I love coconut sugar as along with the coconut oil and coconut flakes for the top, it really works perfectly with the lemon.Print
A Simple Zesty Lemon Drizzle Cake, a favourite of mine, hope you enjoy as much as I do. Love Sarah xoxo
- 200g self raising flour (gluten free if you prefer)
- 100g almond flour (see notes if you have a nut allergy)
- 1 tsp baking powder
- 200g coconut sugar
- 3 lemons – if small lemons use 4 Lemons. To be Zested and Juiced
- 150ml coconut oil (melted)
- 2 flax eggs (2 tbsp of ground flax seeds & 6 tbsp water)
- 1 tbsp oat milk (or any dairy free milk)
- Optional : 1 Sprig off Rosemary To Top the cake
- Optional : 1 tbsp ground coconut chips to top the cake
- 1/4 cup oat milk
- 1 lemon zested and Juiced
- 2 tbsp coconut sugar
The Lemon Cake
- Preheat your oven to 160°C
- Make the flax egg allow to rest for 5 mins (it will thicken up and become slightly gloopy)
- Line a 900g loaf tin with baking paper.
- Add the dry ingredients to a bowl mix well
- Add the wet ingredients to a bowl mix well
- Combine the wet and the dry mix well. Pour into the prepared loaf tin.
Bake in the oven 50 minutes, use a screwer (or knife) check the cake is almost dry (we want some moisture in there)
To Make the Drizzle
- Add the oat milk, lemon juice, lemon zest and the coconut sugar to a pan.
- Bring to the boil then and then simmer for 4 mins.
- Take off the heat and leave to one side until the cake is ready.
- Using a scewer or small sharp knife make holes across the top of the cake
Take the pan with the drizzle in, pour across the top of the cake, this will create a really zesty creamy moisture to the cake.
- Now, Remove the cake from the tin using the baking paper and place on a cooling rack, add the sprig of rosemary and ground coconut chips (desiccated coconut also works)
- Allow too cool for 15 mins, cut and enjoy.
- This will store in an airtight container for a few days at room temperature.
- If you have a nut allergy, swap up the almond flour for oat flour (ground oats) or coconut flour.
- If you avoid gluten swap up the flour for gluten free self raising flour
- Prep Time: 15
- Cook Time: 50
Keywords: lemon drizzle, Cake, Baking, plant based, vegan food