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This vegan lemon drizzle cake is my dairy free and egg free version of an absolute classic - full of bright zesty lemon it's beautifully light, moist and a complete doddle to make! #vegancake #veganbaking #lemoncake #lemondrizzle #loafcake #snackcake #easycake #veganrecipes | Recipe on thecookandhim.com

Vegan Lemon Drizzle Cake

Prep: 20 mins | Cook: 35 mins | Total: 55 mins | Quantity: 12 squares

Ingredients

Cake:

  • 2 tblsp ground flax seeds
  • 2 medium bananas
  • 1/2 cup (120ml) unsweetened non-dairy milk
  • 3 lemons – finely grated zest of all 3 and juice of 1
  • 1/4 cup (40ml) light oil – melted coconut, sunflower, rapeseed (canola) oil
  • 3/4 cup (150g) golden caster sugar
  • 1 + 3/4 cups (250g) plain flour
  • 1/4 cup (30g) ground almonds (see note)
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda

Syrup:

  • 2 lemons – juice only
  • 1/3 cup (80g) sugar – caster, granulated or demerara

Instructions

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line a 7 x 9 inch (18 x 23 cm) tin with parchment, covering the base and sides
  2. Put the ground flax seeds in a mug or small bowl and mix with 1/3 cup (80ml) cold water. Set aside
  3. Peel and break the bananas into chunks into a large bowl and mash very well. This isn't banana bread so you don't really want lumps of banana in your cake batter!
  4. Whisk in the milk, lemon zest and juice, oil, flax and water mixture and caster sugar
  5. Sift in the flour, almonds, baking powder and bicarb then mix well, stirring up from the bottom of the bowl so no 'pockets' of flour remain
  6. Tip into your prepared tin and bake for 35 minutes until set, lightly golden and a cocktail stick inserted in the centre comes out clean
  7. While it's cooking prepare the drizzle by mixing together the lemon juice and sugar
  8. Once the cake comes out of the oven leave to stand for 5 minutes then using a cockatil stick or skewer poke several holes all over the cake
  9. Spoon the drizzle all over the cake, allowing it to run into the little holes
  10. Leave to cool in the tin before lifting out and serving or allowing to cool and store in an airtight containerds

Notes

  • If you have a nut allergy, omit the ground almonds and substitute for the same amount of plain flour

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-lemon-drizzle-cake/