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–+ servings
Lemon Drizzle cake cut into slices topped with fresh lemon slices.
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4.93 from 63 votes

Vegan Lemon Drizzle Cake

Using just 7 ingredients it will be the easiest, tastiest Vegan Lemon Drizzle you've tried.
Prep Time10 minutes
Cook Time35 minutes
Cooling Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 slices
Author: James Wythe

Equipment

  • mixing bowl
  • whisk
  • sieve
  • 900g loaf tin
  • baking paper
  • chopstick or utensil to create a small hole

Ingredients

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 tsp gluten-free baking powder
  • 150 g ground almonds

Lemon Drizzle Sauce

  • 1½ lemons (zest of 1 and juice of 1½)
  • 30 g coconut sugar
Metric - US Customary

Instructions

  • 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 tsp 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.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store:In an airtight container for a few days at room temperature. If you place it in the fridge it will last longer but become more dense.
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!
Tip 1: Sieving the flour can help generate an even fluffier cake but not essential to do. 
Tip 2: Use the finer side of your grater so you don’t have big grated bits of lemon zest.
Tip 3: Best served freshly baked.

Nutrition

Calories: 267kcal | Carbohydrates: 21g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Fiber: 1g | Sugar: 2g