Vegan Lemon Drizzle Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 12



  • 75ml vegetable oil
  • 200g caster (or superfine granulated) sugar
  • Zest of 1 lemon (about 1 tbsp)
  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • 1 pinch of salt
  • 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)
  • 200g icing (confectioners) sugar , sifted
  • Rice paper flowers and/or butterflies



1. Preheat the oven to 170C/325F. Line a loaf tin with a paper liner.\

2. Mix the vegetable oil and sugar together in a 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.

3. 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).

4. Take the cake 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.

5. Once cool, remove from the tin and remove the loaf liner.

6. 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.

7. Spoon the icing mixture over the cake. Arrange rice paper flowers and butterflies on top.

8. Cut the cake into slices and serve.

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