Recipe: Tasty Lemon drizzle cake (vegan)

Lemon drizzle cake (vegan). This vegan lemon drizzle cake is an egg-free and dairy-free take on this classic cake. It's light yet moist at the same and a breeze to make - it can be made in a single bowl. The lemon juice and sugar poured over while the cake is still warm gives a lovely sugary citrus topping to this easy vegan lemon cake.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. This vegan lemon cake with velvety lemon buttercream frosting is perfectly moist and spongey and will make all your lemon cake dreams come true! This vegan lemon cake is pure lemony perfection! You can cook Lemon drizzle cake (vegan) using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lemon drizzle cake (vegan)

Prepare 275 g of self-raising flour.
You need 200 g of demarara sugar.
Prepare 1 tsp of baking powder (to be on the safe side - but the cake will still rise even if you forget it, which I do sometimes...).
It's 1 of lemon.
Prepare 100 ml of sunflower oil.
It's 50 g of icing sugar.

Jaye was saying it's exactly like the lemon cake his grandmother used to make! Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf How To Make Vegan Lemon Drizzle Cake: (For ingredients and full instructions see the recipe card below). *For the best results make sure that you. Fresh off the new move, we bring you the easiest vegan cake ever!

Lemon drizzle cake (vegan) instructions

Preheat the oven to 180C. Grease a loaf-tin and line it with baking paper (greaseproof paper works fine too)..
Add the dry ingredients to a mixing bowl (I used my stand mixer with the K-beater). Zest the lemon and add the zest to the mixing bowl..
Add the oil and 170ml water to a measuring jug. Cut the lemon in half, and squeeze the juice from one half into the jug. Start pouring this into the mixer with the speed on low, then continue mixing until it is combined to a smooth batter..
Pour the batter into the loaf tin, and bake for 30 minutes (or until done - check with a skewer). While the cake is baking squeeze the juice from the second half of the lemon and stir in 50g icing sugar. As soon as the cake comes out of the oven, drizzle this mixture over the top without removing it from the loaf tin..
After a few minutes, remove the cake from the tin and leave to cool further on a wire rack..

Lemon drizzle cake is always a family favourite and it couldn't be. You're going to love this vegan lemon drizzle cake! It's very moist but at the same time, light and airy. Just how good lemon cake should be! This amazingly soft and delectable vegan cake is dairy free and egg free, but you'd never know.