Vegan Lemon Drizzle Cake!
An easy vegan lemon drizzle loaf cake with a lemon icing drizzle, and some lemon zest!
Cooling & Decorating Time:
For the Cake
light brown soft sugar
bicarbonate of soda
dairy free milk
(I use Almond)
white wine vinegar
(about 3 lemons)
For the Cake
Preheat your oven to 180C/160C Fan and grease and line a 2lb/900g loaf tin.
In a large bowl, add the self raising flour, light brown soft sugar, caster sugar, bicarbonate of soda and baking powder and mix briefly until it's all mixed together evenly.
Add the dairy free milk, vegetable oil, lemon zest and white wine vinegar to the bowl.
Mix as little as possible, until combined. I use a large glass bowl and a spatula - I do not use an electric mixer.
Pour the mixture into the prepared tin and bake in the oven for 50-60 minutes, or until baked through.
For the Drizzle
Towards the end of baking, mix together the lemon juice and caster sugar in a bowl.
Once the cake is baked and out of the oven, pour the lemon drizzle onto the sponge
Once drizzled, leave the cake to cool fully in the tin.
For the Decoration
In a bowl, add the icing sugar. Add the lemon juice 1 tsp at a time, mixing really well each time, until you reach your desired drizzle.
Drizzle over the cake, once it is out of the tin, and then sprinkle on some lemon zest.
This recipe is based on a mix of my
Vegan Vanilla Cupcakes
Vegan Biscoff Cupcakes
I used Tate & Lyle Icing Sugar which is a vegan icing sugar.
This cake is very soft - and will last for at least five days! If you want the cake slightly firmer, try using plain flour, and no baking powder (it may not rise as much though!)
If your sponge turns out rubbery, it's most likely over mixed. I personally have never experienced this!
I use this 2lb loaf tin
in my recipe.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie