Vegan Lemon Drizzle Cake
Refreshing summer dessert turned vegan. This lemon drizzle cake calls for only 8 easy-to-find ingredients, one bowl, and 10 minutes of prep time. It’s moist and tender, just crumbly enough, and packed with tangy lemon flavour.
ingredients
- ½ cup coconut oil, melted
- ½ cup plant-based milk (I used almond milk)
- ½ cup sugar
- 1 teaspoon vanilla extract
- Juice from 1 lemon
- Zest from 2 lemons
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 cup almond meal, or ground almonds
Lemon Icing
- Juice from ½ lemon
- 1 cup 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, almond 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 meal.
- 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.
nutrition
Nutrition Facts
Vegan Lemon Drizzle Cake
Amount per Serving
Calories
314
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Sodium
18
mg
1
%
Potassium
81
mg
2
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
4
g
8
%
Calcium
67
mg
7
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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