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Vegan Lemon Drizzle Cake

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5 from 5 reviews


Units Scale

For the Cake:

  • 350ml oat milk
  • 1tbsp apple cider vinegar
  • 300g self raising flour
  • 200g caster sugar
  • 100ml sunflower oil
  • 2tbsp grated lemon zest (around 2 large lemons)

For the Drizzle:

  • 2 tbsp Caster Sugar
  • 2 tbsp Lemon Juice

For the Icing:

  • 250g icing sugar
  • 23tbsp lemon juice
  • Assorted berries to decorate


    1. Preheat your oven to 170°C, grease and line your loaf tin with baking parchment. Add the oat milk to a jug and stir in the apple cider vinegar and set it aside for a few minutes.
    2. In the bowl of an electric mixer fitted with the paddle attachment add the flour and sugar and mix slightly. Add the oat milk and apple cider vinegar mixture to the dry ingredients along with the oil and lemon zest and mix until thoroughly combined.
    3. pour the cake batter into the prepared loaf tin and bake for 45-50 minutes until risen and a skewer inserted into the centre of the cake comes out clean.
    4. Once the cake has baked mix the 2tbsp of caster sugar and lemon juice together then pour evenly over the warm cake.  Allow to cool completely in the tin.
    5. Once the cake has cooled, run a sharp knife around the edge of the cake and remove from the tin. In a bowl combine the icing sugar and 2tbsp of the lemon juice, if the icing is a too thick add a little more lemon juice until you get the consistency you’d like. Drizzle the icing over the cake and decorate with berries and sprigs of mint.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Vegan