Easy Lemon Drizzle Cake

Moist moreish and fun to make – this veganised classic is a favourite amongst all ages!

Easy recipeEasyFreezable recipe Cheap as chickpeasKid recipe
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Preparation time

10 min

Cook time

30 min

Total time



  • vegan-desserts


Dry ingredients 

  • 200g/1¼ cups self-raising flour
  • 200g/¾ cup caster sugar
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 50g/½ cup ground almonds
  • Pinch salt

Wet ingredients 

  • 220ml (¾ cup plus 2 tbsp) soya milk
  • 120ml/½ cup light neutral oil (eg rapeseed)
  • 1 tsp cider vinegar
  • Zest of 2 lemons, finely chopped/grated
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract


  • 2 tbsp lemon juice
  • 3 tbsp caster sugar

Icing (optional)

  • 200g/1¼ cups icing sugar, sieved
  • 2 tbsp plant milk

Optional decoration: edible flowers, strawberries or other berries, lemon zest, fresh mint


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Line a medium-sized loaf tin.

Dry ingredients 

  1. In a large bowl thoroughly combine all of the ingredients. Set aside.

Wet ingredients

  1. Whisk up all of the ingredients and set aside for a few minutes.
  2. Just before you’re ready to put your cake in the oven – thoroughly combine the wet and dry ingredients but don’t over-stir.
  3. Pour the mixture into the lined loaf tin, tap on the worksurface before placing into the oven.
  4. Bake for 30 minutes or until golden and a knife comes out clean. If it starts to darken too quickly then cover with foil or baking parchment.


  1. Mix the lemon juice and sugar together.
  2. When cake is baked and still warm, prick the top all over with a skewer. Spoon the lemon drizzle evenly over the top and sprinkle over the zest.


  1. Mix the icing sugar and the plant milk until smooth.
  2. Drizzle evenly over the cake.

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