Easy Vegan Lemon Drizzle Cake
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.
So simple, yet so tasty! Will make again.