Vegan Lemon Drizzle Cake

I’ve got a real thing for all things lemony and it’s just so good in cake! This recipe really reminds me of the ‘Mr Kipling’ individually wrapped lemon slices that I used to love as a kid. But better. And no nasties of course!




  • 1/3 cup sunflower oil
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/4 cup fresh lemon juice + 1/3 cup reserved for later
  • 2 tbsp unwaxed lemon rind + 1 tbsp reserved for later
  • 1/4 cup soya yoghurt
  • 1/3 cup almond milk
  • 1 cup + 2 tbsp plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • pinch salt
  • 1/3 cup almond meal
  • 2 cups icing sugar


  1. Line a suitable tin with baking paper and preheat oven to 180 degrees celsius.
  2. Whisk together the oil, sugar, 1/4 cup of the lemon juice, rind, yoghurt, almond milk and extract in a large bowl until combined.
  3. In a separate bowl sift together the flour, bicarb, baking powder and salt.
  4. Add the flour mixture to the wet mixture in two batches, making sure it is thoroughly combined but being careful not to over-mix.
  5. Stir in the almond meal.
  6. Pour into tin and bake for around 30 mins or until a skewer or knife inserted in the centre comes out clean.
  7. Prepare the icing by whisking enough of the lemon juice together with the icing sugar to make a thick but pourable glaze. This
  8. Whilst the cake is still warm, poke holes through using the skewer and pour any remaining lemon juice over.
  9. Drizzle the icing over the cake. It’s ok if some slides down the sides. That’s how we’re rolling.
  10. Sprinkle the reserved lemon rind over the top of the cake.

IMG_2934IMG_2929IMG_2931IMG_2933Lemon Drizzle Cake


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