Yes! It worked! I made a lemon drizzle cake. If you read this post then you’ll know that I’ve attempted to make a vegan lemon drizzle in the past and failed miserably. I ended up with a baking powder cake. Trust me, it was even worse than it sounds. This was my favourite cake before I became a vegan and I’m happy to announce that I have come up with a successful vegan lemon drizzle cake recipe, enjoy….
It’s fluffy, sweet, moist, moreish and brilliantly lemony.
You’ll need a toothpick for this recipe (but a knife might work OK if you don’t have one)
For the cake
250g plain flour
2tsp baking powder
75ml vegetable oil
250ml soya milk
2 tsp apple cider vinegar
Juice of one lemon
Zest of two lemons
For the icing
Juice of one lemon
75g caster sugar
- Preheat the oven to 180c
- Mix together the milk and vinegar together until it curdles in a bowl (you know it has curdled when the fat in the milk seems to have separated in small blobs so that when you pour the milk it is chunky, this is essential as this is what makes the cake rise and give it the fluffy texture)
- Grate the lemons, set one aside for the icing, and squeeze the juice of the lemon into a separate (large) bowl.
- Add the oil, sugar and lemon zest and curdled milk (with vinegar) to the large bowl and mix well.
- Sift in the flour and baking powder and mix well (but not too much!)
- Pour the mixture into a tin lined with baking paper (loaf tin preferably)
- Put in the oven and bake for 40 – 50 minutes, until golden and a toothpick comes out clean. Leave to cool on the side in the tin whilst you make the icing (CAUTION: DO NOT TAKE OUT OF THE TIN until step 11)
- In a small bowl mix together the caster sugar and lemon juice
- Use a toothpick to poke small holes into the cake, then drizzle the icing over the cake.
- Leave the cake to cool in the tin for about 25 minutes
- Carefully transfer the cake to a wire rack to continue to cool
- Eat and enjoy!
Vegan lemon cake / biscuits