Vegan Lemon Drizzle Cake Recipe

Ingredients

This vegan lemon drizzle cake recipe is a delicious vegan treat. It’s easy to make and makes a great dessert or afternoon tea cake. The ingredients you’ll need include:

185ml olive oil
200g caster sugar
3 lemons (zest and juice)
2 teaspoons baking powder
300g plain flour
Pinch of salt
200ml plant-based milk (e.g. oat, almond or soy)
2 tablespoons agave nectar or maple syrup

Instructions

To make this vegan lemon drizzle cake, start by preheating your oven to 180°C (Gas Mark 4). Grease a 20cm round springform cake tin and line the base with baking parchment. Pour the olive oil, sugar and zest of two lemons into a bowl and mix until combined. In a separate bowl, sift together the flour, baking powder and salt. Gradually add the oil mixture to the dry ingredients, stirring as you go. When the mixture is well combined, add the plant-based milk and mix until it forms a smooth batter. Pour the batter into the cake tin, then bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.

Once the cake is cooked, leave it to cool in the tin for a few minutes before turning out onto a wire rack. To make the lemon drizzle topping, mix together the juice of one lemon, the agave nectar or maple syrup, and a pinch of salt. Drizzle this mixture over the cake, allowing it to soak in. Leave the cake to cool completely before serving.

Nutrition

This vegan lemon drizzle cake is a healthier alternative to a traditional cake recipe. It’s made with olive oil instead of butter, and plant-based milk instead of cow’s milk. The sugar content has also been reduced, as the cake is sweetened with agave nectar or maple syrup. Per slice, the cake contains approximately:

250 kcal
12g fat
31g carbohydrates
2.7g protein

This vegan lemon drizzle cake is a delicious, healthier alternative to traditional cake recipes. It’s easy to make and perfect for a vegan afternoon tea or dessert. The sweet, zesty flavour is sure to be a hit with everyone!