Lemon drizzle cake (vegan)
Lemon drizzle cake (vegan)

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lemon drizzle cake (vegan). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This lemon drizzle cake is so zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake! This vegan cake came about simply because I didn't have any eggs in. Since I had soya milk in the fridge, I thought I might as well go all in and make a vegan.

Lemon drizzle cake (vegan) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Lemon drizzle cake (vegan) is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have lemon drizzle cake (vegan) using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lemon drizzle cake (vegan):
  1. Prepare 275 g self-raising flour
  2. Prepare 200 g demarara sugar
  3. Make ready 1 tsp baking powder (to be on the safe side - but the cake will still rise even if you forget it, which I do sometimes…)
  4. Take 1 lemon
  5. Get 100 ml sunflower oil
  6. Prepare 50 g icing sugar

Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf How To Make Vegan Lemon Drizzle Cake: (For ingredients and full instructions see the recipe card below). *For the best results make sure that you. For this gluten free lemon drizzle cake recipe I use a whole lemon in the quinoa cake batter. This is because the pith contains lots of goodness and Flaxseeds are used in my gluten free lemon cake recipe to replace eggs.

Steps to make Lemon drizzle cake (vegan):
  1. Preheat the oven to 180C. Grease a loaf-tin and line it with baking paper (greaseproof paper works fine too).
  2. Add the dry ingredients to a mixing bowl (I used my stand mixer with the K-beater). Zest the lemon and add the zest to the mixing bowl.
  3. Add the oil and 170ml water to a measuring jug. Cut the lemon in half, and squeeze the juice from one half into the jug. Start pouring this into the mixer with the speed on low, then continue mixing until it is combined to a smooth batter.
  4. Pour the batter into the loaf tin, and bake for 30 minutes (or until done - check with a skewer). While the cake is baking squeeze the juice from the second half of the lemon and stir in 50g icing sugar. As soon as the cake comes out of the oven, drizzle this mixture over the top without removing it from the loaf tin.
  5. After a few minutes, remove the cake from the tin and leave to cool further on a wire rack.
  6. Ready to serve and ENJOY!

For this gluten free lemon drizzle cake recipe I use a whole lemon in the quinoa cake batter. This is because the pith contains lots of goodness and Flaxseeds are used in my gluten free lemon cake recipe to replace eggs. You could use chia seeds if you prefer as they are also a good vegan egg. The lemon juice and sugar poured over while the cake is still warm gives a lovely sugary citrus topping to this easy vegan lemon cake. Keyword: gluten-free lemon drizzle cake, healthy vegan lemon cake, vegan lemon cake, vegan lemon drizzle cake.

So that is going to wrap this up with this special food lemon drizzle cake (vegan) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!