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Vegan Lemon Cake

Vegan Lemon Drizzle Cake

Kate Ford | The Veg Space
This deliciously moist vegan lemon drizzle cake is a traditional British teatime treat.  Add a zingy lemon drizzle syrup for a super-moist sponge, and an optional lemon icing for a pretty and even more lemony finish!
5 from 17 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Cake
Cuisine British
Servings 12 slices
Calories 330 kcal

Ingredients
  

For the cake:

  • 150 g dairy-free margarine
  • 225 g caster sugar
  • 150 g dairy-free unsweetened yoghurt (soya, oat or coconut work well)
  • 2 lemons
  • 250 g self-raising flour
  • ½ teaspoon bicarbonate of soda
  • 50 g ground almonds
  • 2 tablespoon cornflour

For the (optional) lemon drizzle syrup:

  • 75 g icing sugar
  • ½ lemon

For the (optional) lemon icing:

  • 125 g icing sugar
  • ½ lemon

Instructions
 

For the cake:

  • Preheat the oven to 170°C (fan) / 340°F / Gas Mark 5.  Grease and line a 2lb loaf tin.
  • In a food mixer or large bowl, beat together the margarine and sugar until pale and fluffy. 
  • Add the yoghurt and the zest of the 2 lemons (save the zested lemons as you will need their juice for the syrup and icing later on), then beat again slowly. The mixture might look 'curdled' at this point but don't worry - it isn't! It will come back together again when you add the flour.
  • Add the flour, bicarbonate of soda, ground almonds and cornflour and gently fold together until the mixture is just combined and no lumps remain. 
  • Pour the mixture into the prepared tin, level with a knife and bash the tin firmly onto the work surface to remove air bubbles. 
  • Place into the oven and bake for 45-50 minutes until an inserted knife or skewer comes out clean. If the cake looks like it is browning too quickly, cover with foil for the last 10-15 minutes of cooking. Leave the cake in the tin whilst you follow the instructions below.

For the lemon drizzle syrup:

  • Sieve the icing sugar into a bowl or jug, then stir in the juice of half a lemon and stir well.  If the mixture is a little too thick (it should be the consistency of a pouring syrup, not a thick icing), add a little more lemon juice or water just half a teaspoon at a time.
  • Leave the cake to cool in the tin for about 5 minutes, then prick it all over with a cocktail stick or skewer.
  • Slowly pour over the drizzle syrup.  (Be sure to spread it evenly around the cake - spoon quite a bit of syrup around the edges where the cake will be a little drier, rather than just pouring it all in the middle!).

For the (optional) lemon icing:

  • Sieve the icing sugar into a bowl.  Squeeze the juice of half a lemon into a mug or small bowl, then add it just a teaspoon at a time to the icing sugar.  You will probably need about 5-6 teaspoons in total, to reach a fairly thick, pourable icing that will just start to drip down the sides a little. (If you add a little too much lemon juice don't panic, just add more icing sugar to thicken it up).
  • When the cake is completely cool, (ideally stored in an airtight container overnight), spoon the icing onto the top of the cake.  You can grate over some lemon zest to finish it off, or use candied lemon slices, lavender flowers or fresh berries to decorate.
    Lemon Drizzle sliced with icing

Video

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 56gProtein: 4gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 2mgSodium: 134mgPotassium: 82mgFiber: 2gSugar: 36gVitamin A: 496IUVitamin C: 14mgCalcium: 34mgIron: 1mg
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