Introducing The BEST Lemon Drizzle Cake. This deliciously moreish, cake is almost too good to be true! Using just 7 ingredients it will be the easiest, tastiest Free-From Lemon Drizzle you’ve tried. Plus, it’s totally vegan which means it is dairy-free and egg-free too. Trust me, you really have to give this recipe a go, it’s an absolute winner!
Recipe Difficulty – Easy!
Why this recipe works
This recipe is seriously easy to make! You can prepare it in under 10 minutes and I can guarantee you’ll be making it time and time again. It’s the perfect accompaniment with a cup of tea in the afternoon, especially in these cooler, darker days. It even works well as a dessert too as it’s so light and moist, plus the lemon is really refreshing!
I wanted to create another refreshing recipe using fruit/veg as my as my Carrot Cake Cupcakes were so popular. This recipe uses 7 easily found gluten free ingredients, most of which you will probably have in your cupboard at home already! Plus, it can be stored for a few days and even frozen if you wanted to prep ahead for a special event!
If this lemon drizzle cake isn’t right for the occasion then try baking my Gluten Free Victoria Sponge Cake instead.
If you’re not gluten-free or vegan and looking for a more traditional recipe then check out this Lemon Drizzle Cake recipe.
Ingredients to make Lemon Drizzle Cake
- Almond milk – adding milk to cake recipes generally makes the texture lighter and stronger.
- Lemon – the key ingredient in this Lemon Drizzle Cake! I love their zingy, refreshing, citrusy taste! Don’t waste the lemon zest, add it into my Homemade Rosemary Salt. If you have some lemon juice spare then add it into my Sweet Chilli Salmon Fishcakes.
- Baking powder – this helps the lemon drizzle cake to rise.
- Coconut sugar – I like using coconut sugar because of its low glycemic index. It works very similarly to brown sugar and make the batter a lovely rich brown colour. If you have some spare to making my Cinnamon Baked Doughnuts.
- Coconut oil – a great substitute for butter and adds a subtly nutty/coconut flavour
- Ground almonds – these help to create moisture in the cake. They also add a great texture and flavour too. I also use ground almonds to bind my Vegan Meatballs together as it works so well.
- Flour – I’ve used gluten free self raising flour, which I found in my local larger supermarket, however standard self raising flour would also work well if you aren’t gluten free.
See recipe card for full information on ingredients and quantities.
- Ground almonds – If you don’t want to use ground almonds you could swap these for either coconut flour or oat flour, which is essentially blitzed oats!
- Almond milk – You could swap this for another plant-based milk.
- Coconut oil – I used coconut oil to help keep the Lemon Drizzle Cake moist, however you could use any other flavourless oil e.g. vegetable oil if you prefer.
- Coconut sugar – I enjoy baking with coconut sugar, but you could substitute it for brown sugar instead just like in my Gluten Free Carrot Cake.
- Flour – I have used gluten free self raising flour, but if you aren’t gluten free, standard self raising flour would also work well in the lemon cake.
- Kid friendly – I think this is a great recipe to get kids involved in! However, I get it, when kids think of cake, they typically think of chocolate so be sure to check out my Free From Chocolate Ganache Cake which will definitely hit the chocolate hot spot with children (plus its still refined sugar free!)
- Deluxe – to turn this delicious Lemon Drizzle Cake into a show stopper, top it with finely grated lemon zest and fresh lemon slices! In my opinion there is nothing better than serving this with a good ol’ cup of herbal tea, but if you really want to take this Lemon Drizzle Cake to the next level, then try it with my Christmas Hot Chocolate recipe, it’s insanely good!
How to make Lemon Drizzle Cake
Step 1: Firstly, preheat your oven to 180C / 360F / gas mark 6 and line a 900g loaf tin with baking paper. Then whisk melted coconut oil and coconut sugar together in a mixing bowl.
Step 2: Then add almond milk, lemon zest and juice and stir in the sieved dry ingredients.
Step 3: Carefully pour the cake batter into a lined 900g loaf tin and bake in the oven at 180C / 360F / gas mark 6 for 35 minutes.
Step 4: Meanwhile, whilst the cake is baking prepare the lemon drizzle sauce – just mix together some coconut sugar, lemon zest and juice – ready in 30 seconds!
Step 5: Once cooked, leave the baked cake in the tin for 30 minutes, then carefully use the paper to lift it out. Make some small holes in the top – I used a chopstick but a skewer or small pointed knife will work too, and drizzle over the tangy sauce to guarantee a maximum lemon hit.
Step 6: Afterwards, top with a few lemon slices for a finishing touch.
The best thing about this gluten free Lemon Drizzle Cake is that is can be frozen. To freeze, simply slice and freeze separately. Allow to defrost at room temperature for a few hours and you’ve got yourself an effortless afternoon snack! Equally this Lemon Drizzle Cake will store in an airtight container for a few days at room temperature.
You can easily swap normal flour for gluten-free. I also like to use ground almond when baking gluten-free cakes as it gives moisture, flavour and texture too.
I personally like to use a chopstick! However, there are plenty of other ways you can create the holes such as using a cocktail stick, the prongs of a fork, a skewer or even gently scoring with a knife would work.
This Lemon Drizzle cake will store in an airtight container for a few days at room temperature. However, it can also be frozen. To freeze, simply slice and freeze separately. Allow to defrost at room temperature for a few hours and you’ve got yourself an effortless afternoon snack!
The reason this lemon drizzle cake doesn’t look traditionally ‘white’ is because I have used coconut sugar in the recipe. I enjoy baking with coconut sugar because its had a low glycemic index and isn’t refined, I also love the taste it gives!
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Lemon Drizzle Cake
- mixing bowl
- 900g loaf tin
- baking paper
- chopstick or utensil to create a small hole
Lemon Drizzle Cake
- 100 g coconut oil melted (roughly 7 tbsp)
- 150 g coconut sugar
- 200 ml almond milk (unsweetened)
- 2 lemons (zest of 1 and juice of 2)
- 225 g gluten-free self raising flour
- 1 teaspoon gluten-free baking powder
- 150 g ground almonds
Lemon Drizzle Sauce
- 1½ lemons (zest of 1 and juice of 1½)
- 30 g coconut sugar
- Preheat your oven to 180°C/360F/gas mark 6 and line a 900g loaf tin with baking paper
- Now, in a large mixing bowl add 100g of melted coconut oil and 150g of coconut sugar and whisk until smooth
- Add 200ml almond milk, zest of 1 lemon and juice of 2 lemons and whisk
- Into the bowl sieve 225g gluten-free self raising flour, 1 teaspoon gluten-free baking powder and 150g ground almonds (some ground almonds won't go through the sieve, just add them into the bowl)
- Mix until it forms a smooth batter and pour into the prepared tin
- Bake in the oven at 180C/360F/gas mark 6 for 35 minutes
- Meanwhile, make the lemon drizzle sauce. In a small bowl, mix the zest of 1 lemon, the juice of 1½ lemons and 30g coconut sugar.
- IMPORTANT Remove the cake from the oven and allow it to cool in the tin, for at least 30 minutes, this helps it to firm up a little more inside
- Once the cake has cooled, in the tin for 30 minutes, carefully lift it out, using the paper. Then, with a chopstick, create holes across the top and pour over the lemon drizzle sauce. Top with lemon slices, if using and slice
Please note that Nutrition information is a rough estimate