I dont have any block margerine left so I will use Flora. I couldn’t find any vegan block butter or margarine so I took the risk and used vegan butter that came in tub. I was thinking of making lemon drizzle cup cakes for a friend’s birthday using your recipe – any tips? if so what size. I didn’t have any ground almonds so just used extra flour and it was absolutely fine. Do this while the cake is in the oven then sprinkle it over the top of the cake once it is glazed. Add grated lemon zest, non-dairy milk, non-dairy yoghurt, lemon juice, vanilla extract and melted vegan block butter. I would go for a deep 20cm/8in round tin. Mix the zest in a small bowl with 3 tsp granulated sugar so that it is well coated then spread it out on a sheet of baking parchment and set it aside to dry. Made it for my husband’s birthday a few weeks ago with some trepidation as I am a very novice baker but it was straightforward and delicious! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze. This vegan lemon drizzle cake is the ultimate vegan version of a classic lemon drizzle cake – intensely lemony, moist, soft and very, very moreish. I’ll be making it again very soon . Leave the cake to cool completely in the tin. Very good recipe! Hi Heather, thank you! Mine would have to be a good old fashioned lemon drizzle. I’m afraid that I haven’t tried this recipe as cupcakes so I can’t really give you any advice; do let me know how they turn out if you give them a try! Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment. A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze. I am making another tomorrow for someone’s 10th wedding anniversary. Make sure that you measure your ingredients accurately! It worked perfectly but will try and find block butter when it’s easier to shop as I will definitely be making this again! I made the cake yesterday, but as I was aiming for an eggless cake, I used regular dairy milk, yoghurt and butter. This vegan lemon drizzle cake is really moist so it keeps well in an airtight container for around four to five days. In my opinion, when it comes to lemon drizzle, the more lemon the better. If you make the sugared lemon zest to decorate the cake with it will only stay crunchy for about a day; but it will still be delicious and good to eat once it has softened. in the batter; drizzle the cake with a generous amount of lemon syrup once it is baked, AND top it with a lemon icing and sugared lemon zest once it has cooled. To conquer this, I use lots of lemon juice and zest (of three whole lemons!) Pour into a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. I have really tried not to overmix but I wanted to ask, when you do yours, is it literally that you can’t see the white bits of the flour but can maybe still see lumps if you know what I mean! Add a teaspoon or two of ground ginger along with the flour and stir in some chopped crystallised ginger once the batter is ready to make a lemon and ginger drizzle cake. I mix until the batter is pretty much smooth, you just don’t want to beat it for ages but it is ok to mix until it is properly combined. If you could only pick one type of cake to eat for the rest of your life what kind would it be? This is the best vegan lemon drizzle I have made and I have made many of them. I love your recipes!! Just delicious! Made this last week for the in-laws and everyone loved it. I always, always use a digital scale to measure everything out and would never recommend using cups, they are not accurate enough for baking. (A harsh sentence I know). Of course I’d bake them for less time but didn’t know if you’d tried it. If the top starts to colour too much before the cake is ready then loosely cover it with tin foil. I guess as it gets melted it shouldnt make a difference. I am looking forward to trying your vegan Victoria sponge next! Notify me of followup comments via e-mail. Drizzle the icing over the top of the cake and serve (top with sugared lemon zest first if you like; see below for instructions on how to make it). Remove from the heat and set aside. I made the cake yesterday and it turned out good but way too sweet for me – next time I would omit the syrup, the cake itself had a lovely lemony taste . Hi! September 16, 2019 by hannahhossack 30 Comments. I can’t believe it’s vegan! Remove from the heat and set aside. Leave a strip overhanging on either side so that you can lift the cake out of the tin easily. Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! 80 g / 1 cup desiccated coconut, ground up finely in a coffee grinder or food processor I halved the recipe bc I didn’t have enough lemons for a full recipe, then baked the cupcakes for about 30 minutes, though I think less time would’ve been fine (going to try closer to 20-25 next time). https://www.bbc.co.uk/food/recipes/vegan_lemon_drizzle_81528 Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with baking parchment. Hi Kavita, I think that the texture of the cake is nicer with the almonds but they are not strictly necessary. This cake is very lemony, but if you want it to be extra, extra lemony then you can add the finely grated zest of another one to two lemons to the batter (so a total of five). Really tasty. Drizzle over the syrup, making sure that you pour it evenly around the edges as well, not just in the middle otherwise you will end up with a soggy centre. Store any leftovers in an airtight container for up to 5 days. You can also subscribe without commenting. I use a balloon whisk to mix it as I find that it combines more quickly. Add a dash of whisky or brandy to the drizzle and glaze to make a lemon hot toddy cake. ), then it is really easy to make. It looked and tasted really good. I love the challenge of proving to him that Vegan food is so delicious. Because there is so much acid in this cake batter, it reacts with the raising agents extremely quickly so you need to get it in the oven right away. If it doesn’t pack a punch then it just isn’t up to standard. Whisk gently until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough. Thank you so much for the recipe! You can freeze this cake either whole or in individual slices. Vegan Chocolate Fudge Cake - Domestic Gothess, Vegan Coffee And Walnut Cake - Domestic Gothess. Your email address will not be published. I made it for a friend and put some pretty sage flowers on the top – it looked and tasted divine. Required fields are marked *. I made this for my husband (and didn’t mention it was Vegan), he said it was the best he has ever had and he is sooo fussy. Thanks so much! Mix the vegetable oil and sugar together in large bowl. This vegan lemon cake is sure to become a favourite! Because it is such a moist cake it does sink a little in the middle; the only way to stop this would be to increase the amount of flour/reduce the liquid but then it wouldn’t be as moist. Preheat the oven to 180°C/350°F/gas mark 4. Subscribe to get all the latest recipes delivered to your inbox. Leave the cake to cool in the tin. A bit of cornflour (cornstarch) helps to give the cake a nice, soft texture, and helps to bind in place of the egg. Working quickly, pour into the prepared loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean.

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