• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • > Start Here
  • The Recipes
    • Browse all categories
    • Asian
    • Dinner
    • Pasta
    • Roast Dinner
    • Curries
    • Sides
    • Soups
    • Big Batch
    • Quick Dinner Recipes
    • Skinny Recipes
    • Street Food
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sauces and Dips
  • My New Book
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Contact
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Sign-Up
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • > Start Here
  • All Recipes
  • Never miss a recipe!
  • 20 Minute Meals
  • Appetizers & Party Food
  • Asian
  • Curries
  • Dinner
  • One Pot
  • Pasta
  • Roast Dinner
  • Sides
  • Slow Cooked
  • Soups
  • Street Food
  • Terms and Conditions
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Cakes, Desserts & Treats

    Vegan Lemon Drizzle Cake

    Published: Mar 18, 2019 · Modified: Oct 6, 2022 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Sliced vegan lemon drizzle cake with white icing on yellow sugar flowers on a wooden board

    This lemon drizzle cake is so fluffy, zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake!
    Sliced vegan lemon drizzle cake with white icing on yellow sugar flowers on a wooden board
    It's been over a week since I posted a recipe, and no, I haven't turned vegan during that time. Chris and I have been celebrating my birthday in New York! More on that later.

    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 version!

    And let me tell you - the process was not as easy as I expected. It took a little more testing than usual to get it right.

    I always find it's the cakes that take more testing. I guess that's why Kitchen Sanctuary has so many savoury recipes! However, I can't resist a lemon drizzle cake. ESPECIALLY if it's been topped with a thick drizzle of icing.

    Overhead photo of vegan lemon drizzle cake with sugar flowers on top

    Yes I know - drizzle cakes are traditionally just topped with a simple sugar-lemon solution, but I like my toppings! So this cake has the simple sugar-lemon topping (which sinks into the still-warm cake and makes it beautifully tangy, sweet and moist) AND the sweet lemon-flavoured icing too. Plus a few sugar-paper flowers, because it's nearly Easter and yellow flowers = Easter.

    We start by mixing vegetable oil and sugar together in a bowl. Then add lemon zest, flour, bicarbonate of soda, salt and soya milk. Stir together and pour into a lined loaf tin. Place in the oven to cook.

    Collage of four images showing the initial steps for making vegan lemon drizzle cake

    Whilst the cake is cooking, make the toppings. Mix together sugar and lemon juice for the first topping. When the cake is cooked, poke several holes in it (whilst it's still hot) and drizzle over the lemon sugar mixture. Then leave the cake to cool. Next mix the icing sugar with lemon juice to form a thick icing. Remove the cake from the tin and remove the liner, then drizzle over the thick icing. Arrange rice paper flowers and/or butterflies on top.

    Collage of six images showing the final steps for making vegan lemon drizzle cake

    Serve in thick slices:

    Overhead photo of vegan lemon drizzle cake with a slice taken out. Sugar flowers on top of the cake.

    So, New York.

    Wow! It was my first time there, and I LOVED it! We went for my birthday. I turned 40 (boo hoo, so old!!), and Chris knows that I'd never forgive him if he tried to surprise me with a party. That's one of my worst nightmares. So instead, I asked him to take me away so I wouldn't have to face anyone when I hit that milestone. We had 5 days of eating, walking, eating, taking in the sights, eating and shopping.

    We took lots of video and some photos too, since we tried out quite a few amazing food spots. I'll be writing a full post on it in the next couple of weeks - so you can watch us stuffing our faces in the accompanying video (lucky you!).

    Looking for more Easter recipes (note they're vegetarian, not vegan)? For a sweet Easter treat, try my:

    • Easter Chocolate Caramel Egg Mille Feuille
    • Chocolate orange hot cross buns
    • Cadbury Creme Egg and Cinnamon Toast Soldiers
    • Carrot and Orange Tray Bake with Orange infused Raisins

    The Vegan Lemon Drizzle Cake recipe:

    Square image of sliced open lemon drizzle cake

    Vegan Lemon Drizzle Cake

    By: Nicky Corbishley
    This lemon drizzle cake is so fluffy, zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake!
    4.97 from 29 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Dessert
    Cuisine British
    Servings 12 servings
    Calories 279 kcal

    Ingredients
     

    Cake:

    • ⅓ cup + 1 tsp (75ml) vegetable oil
    • 1 cup (200g) caster (or superfine granulated) sugar
    • Zest of 1 lemon - (about 1 tbsp)
    • 2 cups + 1 tsp (250g) plain (all purpose) flour
    • 1 tsp bicarbonate of soda
    • 1 pinch of salt
    • 1 cup less 1 tbsp (220ml) soya (soy) milk
    • Juice of half a lemon - (about 1 tbsp)

    To decorate:

    • 2 tbsp caster sugar
    • Juice of 2 lemons - (about 4 tbsp)
    • 1 ⅔ cup (200g) icing (confectioners') sugar - , sifted
    • Rice paper flowers and/or butterflies

    INSTRUCTIONS
     

    • Preheat the oven to 170C/325F. Line a loaf tin with a loaf liner.
    • Mix the vegetable oil and sugar together in large bowl. Add in the lemon zest, flour, bicarbonate of soda, salt and milk. Beat together with a wooden spoon to combine. Stir in the lemon juice.
    • Spoon into the prepared loaf tin and place in the oven for 35-45 minutes until golden and cooked through (you can test this by inserting a metal skewer into the centre of the cake – if it’s cooked, it should come out clean).
    • Take out of the oven. Mix together the caster sugar and 2 tbsp of the lemon juice. Poke several holes in the hot cake and spoon over the sugar-lemon mixture. Leave to cool in the tin. This first topping adds a more intense lemony flavour and moisture to the cake.
    • Once cool, remove from the tin and remove the loaf liner.
    • Place the icing sugar in a bowl and add half of the remaining lemon juice. Stir with a whisk until combined. Add more lemon juice as required until you have a thick drizzle.
    • Spoon the icing mixture over the cake. Arrange rice paper flowers and butterflies on top.
    • Cut into slices and serve.

    Video

    ✎ Notes

    Bicarbonate of Soda:

    This recipe uses bicarb, but there's a mistake on the wording of the video - saying 'baking powder' instead. Baking powder will still work (you may find there's just slightly less rise), so don't worry if you used baking powder instead of bicarb.

    Lemon juice:

    I find it's best to use fresh lemon juice for the best flavour.
    Don't be tempted to add more lemon juice to the cake mixture though, as the acid in the lemon reacts with the alkaline in the bicarbonate of soda. The amount in the recipe is enough to give a nice rise to the cake with a fluffy texture. Too much lemon juice (or bicarbonate of soda) can cause too many bubbles to form in the mixture, which will cause the cake to rise too fast. The cake may then sink as the uncooked batter can't support the bubbles.
    .

    The skewer test:

    It's really important to test that the cake is done with a metal or wooden skewer, as this cake can look browned and 'done', but still be uncooked in the middle. 
    Insert a skewer into the middle of the cake. If it comes out clean, it's done. If it comes out with raw cake mixture on it, place back in the oven for 5 minutes, then test again. Repeat until fully cooked (you can place foil on the cake if it starts to look too brown).
    .

    Can I make it ahead?

    Yes. Once the icing has set, placing in an airtight container at room temperature, and it will keep for approx. 3 days.
    .

    Can I freeze it?

    Yes, drizzle on the sugar-lemon mixture, but NOT the icing. Then cool, wrap in foil and freeze for up to a month. Defrost in the refrigerator, and once defrosted, drizzle on the icing before serving.
    .

    Can I make it with regular milk?

    Yes, you can replace the soya milk with regular semi-skimmed (half-fat) or full fat milk. Of course it won't be vegan any more then.
    .

    Can I make it gluten free?

    I haven't tried to make a gluten free version of this, but I have a great recipe for a gluten free orange drizzle cake (not vegan).
    .

    Can I make it with lime or grapefruit instead?

    Yes, for a lime version, simple replace the lemon with the same quantity of lime. For a grapefruit version, try this vegan grapefruit drizzle cake I did for Neff.
    .
    Nutritional information is per slice.

    Nutrition

    Calories: 279kcalCarbohydrates: 53gProtein: 2gFat: 6gSaturated Fat: 5gSodium: 18mgPotassium: 95mgSugar: 35gVitamin A: 70IUVitamin C: 4.9mgCalcium: 47mgIron: 1.1mg
    Keywords easter, easter dessert, Mothers Day, spring
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Chicken and Mushroom Pie with Bacon
    Garlic Lemon and Thyme Crusted Rack of Lamb »

    Other Recipes You Might Like:

    A chocolate lover's dream! This Easter Chocolate Caramel Egg Mille Feuille (chocolate vanilla slice) ticks all the boxes for Easter Dessert! #easterdessert #millefeuille #chocolate #chocolatecustard #vanillaslice #custardslice
    Easter Chocolate Caramel Egg Mille Feuille
    Chickpea and Lemon Soup - Fresh and zingy. A great lunch for only 185 cals per portion. Gluten free and Vegan too.
    Chickpea and Lemon Soup
    3 pieces of salted caramel millionaire's shortbread piled on a rustic wooden board, against a dark background.
    Salted Caramel Millionaires shortbread
    Square image of pan-fried salmon fillets nestled in a bed of creamy lemon orzo topped with parsley. There are lemon wedges at the edges of the pan.
    Pan-Fried Salmon with Creamy Lemon Orzo

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate the recipe




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Michelle says

      January 13, 2023 at 3:58 pm

      5 stars
      Followed the recipe exactly and it was so yummy. Really moist cake and zesty lemon flavour, you really can’t tell its vegan. This will be my go to lemon drizzle cake as its so easy to make

      Reply
    2. diane says

      November 26, 2022 at 2:25 am

      Thank you for this superb zesty super yummy recipe.. 🫶🏻
      Guys it’s a must do 😁
      I’m only a Mum baker & get a tad frustrated with keeping to the beat of the recipes.. yet this Sublimely scrumptious or should I say sublemonly scrumptious… xx

      Reply
    3. Thishka says

      November 19, 2022 at 10:38 am

      5 stars
      I recently made it and it came out delicious. This will probably be my go-to loaf recipe since I couldn't stop eating it. I honestly could not believe it was vegan (since usually when I make vegan cakes they don't come out well) but this came out moist and fluffy and so good. I added in some fresh blueberries which made it taste even better (think if a blueberry muffin and a lemon loaf had a baby). 10/10 will recommend to everyone. It seems like I will be making this again really soon since it was so delicious and easy to make.

      Reply
    « Older Comments

    Primary Sidebar

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

    Recipes by category:

    • Popular Recipes
    • Asian
    • Curries
    • Quick Dinner Recipes
    • British Classic Recipes
    • BBQ
    • Roast Dinner
    • Street Food
    • Pasta
    Search For a Recipe

    Our Top Trending Recipes:

    • Crispy Sesame Chicken with a Sticky Asian Sauce
    • Honey Garlic Chicken
    • The Best Crispy Roast Potatoes
    • Cheesy Pasta Bake With Chicken And Bacon
    • Easy Chicken Curry
    • Easy Satay Sauce Recipe
    • Korean Fried Chicken
    • Creamy Tuna Pasta Bake

    FREE recipes direct to your inbox!

    Never miss a recipe and sign up for our completely FREE emails.

      Featured Recipes:

      • Chilli Con Carne
      • Traditional Lancashire Hotpot
      • Creamy Chicken Pot Pie
      • Egg Fried Rice
      • Korean Fried Chicken
      • Copycat Firecracker Chicken
      • Buffalo Chicken Pasta
      • Slow Cooker Spicy Chicken Curry
      As Featured On
      brit and co logo
      buzzfeed logo
      cheshire life logo
      country living logo
      beautiful home and life logo
      my fitness pal logo
      Neff logo
      The telegraph logo
      The Kitchn logo
      Vegetarian society logo

      Footer

      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

      DMCA.com Protection Status

      Most Recent Recipes

      • Air Fryer Roast Chicken Dinner
      • Minced Beef Fried Rice
      • Chicken and Rice Soup
      • Easy Mulled Cider
      • Honey Roasted Parsnips

      Copyright © 2023 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions