This easy vegan lemon drizzle cake is light, zesty, and absolutely packed with lemon flavour. Made with coconut oil and plant-based milk, this dairy-free lemon cake is perfect for spring and summer bakes or any time you want a refreshing, citrusy treat.
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Why You Will Love This Recipe
You don’t have to be a fan of lemon desserts to love this lemon drizzle cake. It’s sweet, moist and light all at the same time, and absolutely perfect with a cup of iced coffee. Here’s what I love about it:
- Bright, zesty flavour – The perfect balance of sweet and tangy from fresh lemon juice and zest.
- Moist and fluffy texture – Thanks to coconut oil, plant milk, and almond flour.
- No eggs or dairy needed – A fully plant-based lemon loaf cake that’s just as delicious as the classic.
- Simple ingredients – No fancy or hard-to-find items—just pantry staples.
- Crowd-pleaser – Great for brunch, picnics, or afternoon tea.
💡 Expert Tips
- Don’t overmix the batter: Mix until just combined to keep the cake tender.
- Use fresh lemons: Bottled lemon juice doesn’t provide the same zing or aroma.
- Cool completely before icing: If the cake is warm, the icing will melt into it rather than creating a proper drizzle.
- For extra lemon punch: Add a bit of lemon extract to the batter or icing.
- Test with a skewer: Every oven is different—start checking for doneness at 45 minutes.
🥣 Ingredients and Substitutions
- Coconut oil – Adds moisture and subtle coconut flavour. If you’re not a fan of coconut flavour, use refined coconut oil which has milder flavour or substitute it with any neutral oil like sunflower or vegetable if preferred.
- Plant-based milk – Helps create a moist, soft texture. I like to use unsweetened almond milk in baking, but soy, oat, hemp or cashew milk are also great options.
- Sugar – Regular granulated sugar works best, but you can use coconut sugar for a richer, deeper flavour.
- Vanilla extract – Adds depth and enhances the lemon flavour.
- Lemon – Freshly squeezed lemon juice and lemon zest are essential ingredients in this recipe.
- All-purpose flour – Standard plain flour keeps the cake light. You could use a 1:1 gluten-free blend if needed.
- Baking powder – Helps the loaf rise for a fluffy result.
- Almond flour – Adds richness and a subtle nutty flavour. You can substitute with finely ground sunflower seeds for a nut-free version.
🗒️ Step-by-Step Instructions
Step One – Prep the oven and tin.
Preheat your oven to 180°C (355°F). Line a standard 2lb loaf tin with parchment paper, leaving extra on the sides for easy lifting.
Step Two – Mix the wet ingredients.
In a large mixing bowl, whisk together the melted coconut oil, almond milk, sugar, vanilla extract, lemon juice, and lemon zest until well combined.
Step Three – Sift and fold.
Place a sieve over the bowl and sift in the flour and baking powder. Gently fold the dry ingredients into the wet using a spatula. Then fold in the almond meal until just combined—don’t overmix.
Step Four – Bake.
Pour the batter into your prepared tin, smoothing out the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely cover with foil halfway through.
Step Five – Make the lemon icing.
While the cake bakes, whisk together the lemon juice and powdered sugar to create a smooth icing. Set aside.
Step Six – Cool and drizzle.
Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, drizzle the lemon icing evenly over the top and allow it to set before slicing.
Variations
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Nut-free: Replace almond meal with oat flour or ground sunflower seeds.
- Lemon poppyseed loaf: Add 1 tablespoon of poppyseeds to the batter.
- Extra glaze: Double the icing recipe for a thicker, sweeter drizzle.
Serving Suggestions
- Serve slices with a cup of tea or coffee for the perfect afternoon treat.
- Pair with dairy-free yogurt and berries for a breakfast-worthy twist.
- Add a scoop of vegan vanilla ice cream for a light dessert.
💬 Vegan Lemon Drizzle Cake FAQs
This loaf yields about 8–10 slices, depending on how thickly you cut them.
You can store it in an airtight container at room temperature for 1-2 days. In the fridge, it will last for 3 to 4 days. However, it gets a bit denser in the fridge, so if you like the cake soft and airy, let it sit at room temperature for about 5 to 10 minutes before serving.
Yes! Once cooled and before icing, wrap the loaf tightly in plastic wrap and freeze for up to 2 months. Defrost at room temperature and add icing just before serving.
This recipe is dairy-free and egg-free. To make it nut-free, substitute the almond meal as noted in the Variations section above.
Other Classic Desserts Turned Vegan
🍋 More Vegan Lemon Desserts
If you’re a fan of lemons, make sure to also check out these vegan lemon cookies, these vegan lemon blueberry muffins or this vegan lemon meringue pie.
Vegan Lemon Drizzle Cake Recipe
Ingredients
- ½ cup (110 g) coconut oil, melted
- ½ cup (125 g) plant-based milk (I used almond milk)
- ½ cup (100 g) sugar
- 1 teaspoon vanilla extract
- Juice from 1 lemon
- Zest from 2 lemons
- 1 ½ cup (185 g) all-purpose flour
- 2 teaspoons baking powder
- 1 cup almond flour
Lemon Icing
- Juice from ½ lemon
- 1 cup (200 g) powdered sugar
Instructions
- Preheat the oven to 355°F (180°C), and line a standard 2lb loaf tin with parchment paper.
- In a large bowl, whisk together melted coconut oil, plant milk, sugar, vanilla extract, lemon juice and zest.
- Place a sieve over the bowl, and gently sift in the flour and baking powder. Next, fold in the almond flour.
- Transfer the batter to the prepared loaf tin, and bake for 45 to 50 minutes, until a toothpick inserted in the middle comes out clean.
- While the cake is baking, prepare the lemon icing my whisking together juice from ½ lemon and powdered sugar. Set aside.
- Once the cake is baked, remove it from the tin and let it cool completely on a wire rack. Once cool, drizzle the cake evenly with icing. Let the icing harden before slicing the cake.
Anonymous says
So simple, yet so tasty! Will make again.