Vegan lemon drizzle cake

Name: Vegan lemon drizzle cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 10 serving(s)
Ingredients: 100 mL (3 ½ fl oz) vegetable oil, plus extra to grease; 400 mL (14 fl oz) sweetened almond milk (we used Alpro); Finely grated zest of 2 lemons, plus 3tbsp juice; 1/2 tsp. baking powder; 325 g (11 ½oz) caster sugar; 400 g (14oz) self-raising flour; juice and zest of 2 lemons; 100g (3 ½ oz) caster sugar; 2 tbsp. cornflour; Turmeric, to colour; 25g (1oz) vegan dairy free spread; 2 tsp. lemon juice; Pared lemon zest, lemon slices or edible flowers, to decorate; 100g (3 ½ oz) icing sugar

This amazingly soft and delectable vegan cake is dairy free and egg free, but you’d never know. For an everyday treat, you can make this lemon drizzle without halving it and sandwiching with the curd, if you like

By Ailsa BurtUpdated: 22 October 2019

Jump to recipe

This amazingly soft and delectable vegan lemon drizzle cake recipe is dairy free and egg free, but you’d never know.

For an everyday treat, you can make this lemon drizzle without halving it and sandwiching with the curd, if you like.

If you're looking for more vegan cakes - try our vegan chocolate cake recipe.

Advertisement - Continue Reading Below

Yields:

10 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 40 mins

Cal/Serv:

452

Ingredients

FOR THE CAKE

100 ml
(3 ½ fl oz) vegetable oil, plus extra to grease
400 ml
(14 fl oz) sweetened almond milk (we used Alpro)
Finely grated zest of 2 lemons, plus 3tbsp juice
1/2 tsp.
baking powder
325 g
(11 ½oz) caster sugar
400 g
(14oz) self-raising flour

FOR THE VEGAN LEMON CURD

juice and zest of 2 lemons
100g (3 ½ oz) caster sugar
2 Tbsp.
cornflour
Turmeric, to colour
25g (1oz) vegan dairy free spread

TO DECORATE

2 tsp.
lemon juice
Pared lemon zest, lemon slices or edible flowers, to decorate
100g (3 ½ oz) icing sugar

Directions

1. Step 1
  Make the cake. Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a deep 20.5cm (8in) cake tin with baking parchment. In a jug whisk together the oil and almond milk.
2. Step 2
  In a large bowl, stir together 250g (9oz) caster sugar along with the rest of the dry cake ingredients. Make a well in the middle and slowly whisk in the almond milk mixture until smooth. Once it is smooth whisk in 1tbsp lemon juice and the zest, then tip into the prepared tin. Bake for 50-60min, until risen, golden and a skewer inserted into the middle comes out clean.
3. Step 3
  Meanwhile, make the lemon curd. Whisk together the lemon juice and zest, caster sugar and cornflour in a small saucepan. Put over a medium heat and bring to the boil, whisking constantly until thickened. Remove from the heat and add in a very small pinch of turmeric and the dairy free butter. Whisk again and add a tiny bit more turmeric if you want a deeper yellow colour. Set aside to cool.
4. Step 4
  When the cake is baked, cool in the tin for 5min, then poke the top of it all over with a cocktail stick. Stir together the remaining 75g (3oz) sugar with the remaining 2tbsp lemon juice and spoon the mixture over the warm cake. Cool completely in the tin, then remove, peel off the parchment and halve the cake horizontally to make two equal layers.
5. Step 5
  Put a sponge half on a serving plate. Spread the lemon curd in an even layer over the top of the sponge, then put the remaining sponge on top.
6. Step 6
  Make the icing. Stir together the icing sugar and lemon juice to make a thick but pourable glaze, then spoon over the top and let it drip down the sides. Decorate with pared lemon zest, lemon slices or edible flowers and serve.

To store

The iced and decorated cake will keep for up to 3 days in an airtight container at room temperature. Remove and discard lemon slices or edible flowers before storing.