Easy Vegan Lemon Drizzle Loaf Cake
A simple and quick tangy cake, based on the classic Lemon Drizzle Cake
Equipment
- 1 2lb Loaf Tin lined
Ingredients
- 1 cup Soy Milk - or plant-based milk of your choice
- 1 cup White Sugar
- ¼ cup Oil - I use vegetable or sunflower
- 1 tbsp Egg Replacer - I like to use Orgran
- 1 tbsp Water
- 2 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 1½ cups Plain Flour
- ¼ cup Cornflour
- 2 tsp Baking Powder
- 1 Zest of 1 Lemon
- pinch Salt
Icing
- ½ cup Granulated Sugar
- 1 Lemon - juice only
Instructions
- Preheat oven to 170c.
- In a blender, whizz together the sugar, oil, water, lemon juice, egg replacer, milk and vanilla extract until smooth.
- Pour this mixture into a mixing bowl.
- Sift together the flour, cornflour, salt, lemon zest and baking powder over the top of the wet ingredients.
- Using a whisk, mix together until there are no lumps.
- Pour into your prepared cake tin. The batter will be quite thin.
- Bake for between 25-30 minutes or until light golden and springs back to the touch.
- Pour the lemon drizzle over the top of the loaf whilst still hot.
- Leave to cool, in the tin, on a cooling rack.
To make the lemon drizzle
- Whisk together the lemon juice and caster sugar in a small bowl.
- Store in a tin for up to a week.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Easy Vegan Lemon Drizzle Loaf Cake
Amount per Serving
Calories
341
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
4
mg
1
%
Sodium
116
mg
5
%
Potassium
103
mg
3
%
Carbohydrates
67
g
22
%
Fiber
1
g
4
%
Sugar
46
g
51
%
Protein
4
g
8
%
Vitamin A
118
IU
2
%
Vitamin C
16
mg
19
%
Calcium
102
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.