Vegan Lemon Drizzle Cake

Bright, zesty, and effortlessly moist, this Vegan Lemon Drizzle Cake is a plant-based twist on a classic favorite. Made with simple pantry staples like all-purpose flour, non-dairy milk, and vegetable oil, this recipe delivers a perfectly tender crumb without any eggs or dairy. The zing comes from freshly squeezed lemon juice and vibrant lemon zest, balanced by a sweet, tangy drizzle that soaks into the cake for extra flavor. Easy to prepare in just 20 minutes, this cake bakes to perfection in under an hour, making it an ideal dessert for any occasion—whether it’s a cozy afternoon tea or a special celebration. Plus, the recipe is completely dairy-free and egg-free, making it a hit for vegans and lemon lovers alike. Serve it as-is or paired with a dollop of non-dairy whipped cream for a truly refreshing treat!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 150 grams Granulated sugar
• 2 tablespoons Lemon zest
• 240 milliliters Non-dairy milk
• 60 milliliters Lemon juice
• 80 milliliters Vegetable oil
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Vanilla extract
• 100 grams Icing sugar
• 2 tablespoons Additional lemon juice (for drizzle)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch loaf pan or line it with parchment paper.

Step 2

In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the granulated sugar and lemon zest.

Step 3

In a separate bowl, combine the non-dairy milk, 60 ml of lemon juice, vegetable oil, apple cider vinegar, and vanilla extract. Whisk until fully combined.

Step 4

Pour the wet ingredients into the dry ingredients, stirring gently until just combined; be careful not to overmix.

Step 5

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 6

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

While the cake is baking, prepare the lemon drizzle by mixing 2 tablespoons of additional lemon juice with the icing sugar in a small bowl until smooth.

Step 8

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.

Step 9

While the cake is still warm, prick the top with a skewer or toothpick and gently spoon the lemon drizzle over the cake, allowing it to soak in.

Step 10

Let the cake cool completely before slicing and serving. Enjoy your Vegan Lemon Drizzle Cake!

Nutrition Facts

Serving size	(957.4g)

Amount per serving	% Daily Value*
Calories	2605.8

Total Fat 76.7g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 46.5g
Cholesterol 0mg	0%
Sodium 2256.8mg	0%
Total Carbohydrate 464.0g	0%
Dietary Fiber 9.6g	0%
Total Sugars 257.7g
Protein 29.3g	0%

Vitamin D 99.0IU	0%
Calcium 462.8mg	0%
Iron 12.6mg	0%
Potassium 560.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 4.4%

Carbs: 69.7%