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Zesty Lemon Drizzle Cake


  • Author: Sarah
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 slices 1x
  • Diet: Vegan

Description

A Simple Zesty Lemon Drizzle Cake, a favourite of mine, hope you enjoy as much as I do. Love Sarah xoxo

 


Scale

Ingredients

CAKE

DRY INGREDIENTS 

  • 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

WET INGREDIENTS

  • 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

The Drizzle

  • 1/4 cup oat milk
  • 1 lemon zested and Juiced
  • 2 tbsp coconut sugar

Instructions

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.

Assembly 

  • 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.

Notes

  • 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
 

Keywords: lemon drizzle, Cake, Baking, plant based, vegan food

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