Vegan, quick & easy, no-egg
Who can resist a lemon drizzle cake? Especially when its full of tangy lemon zest, juice, a dusting of icing sugar and a pastel pink, fresh lemon drizzle...yum!
This lemon drizzle is extremely easy to make, and can be ready to eat in less than 35 minutes! How about that?!!
It's a light & fluffy cake with lemon zest dotted thoughout. It's a perfect afternoon treat to go along side a cup of tea or coffee (or in my case, an iced espresso)!
I'm sure you'l all love it!
Preparation- 5 minutes
Baking time- 30 minutes
Serves- 8-10
Level- Easy
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Ingredients
- 275g of self-raising flour
- 1 teaspoon of baking powder
- 195g of caster sugar
- 1 & 1/2 lemon zest
- 100ml of olive oil
- 170g of water
- Juice of 1 lemon
Ingredients for the glaze
- Icing sugar
- Lemon juice
- Pink food colouring (optional)
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Method (Cake)
Step 1- Preheat your oven to 180 degrees c fan and line a 900g loaf tin with a liner or greaseproof paper.
Step 2- In a bowl large mixing bowl, combine the flour, baking powder, caster sugar and lemon zest.
Step 3- In a separate bowl, combine the oil, water and lemon juice.
Step 4- Pour the wet mixture into the dry and mix until combined, then pour into the lined tin.
Step 5- Pop into the oven and bake for 30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 6- Place the loaf on a cooling rack and allow to cool fully.
Method (glaze)
Step 1- Place the icing sugar in a bowl and add in the lemon juice and whisk together.
Step 2- Add in a drop of vegan pink food colouring (optional) and mix to combine.
Step 3- Drizzle all over the cake.
Serve warm or cold.
Serve fresh or store in a sealed container, the buttercream will firm up at room temperature.
Best eaten within a few days!
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YUM! This cake looks so good with the most tender, moist texture which I really love. Also love the pink glaze - so cute!
ReplyDeleteThankyou Natalie! I am so happy you like it :D x
DeleteThis cake is so pretty and looks delicious! I will definitely be trying it with the pink icing :)
ReplyDeleteThankyou so much! Oooooh yay, its tastes so zingy and yummy :) x
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ReplyDeleteTried making this cake yesterday, it was amazing! This was the quickest and most simple recipe for a vegan lemon cake i found after quickly researching online, so I gave it a go. I was very dubious about adding the water and was worried that I might be able to taste the olive oil (i used a light olive oil). Also the recipe seemed a little too easy. But the cake is amazing, it literally doubled in size, I've never made a cake which rose as well as this one, and it's so light and fluffy. I didn't have golden caster sugar, just white caster sugar, but it was fine (will try golden next time). Also I added some vanilla extract as I had some, delish. Will definitely be trying more of your recipes!
ReplyDeleteHi! I'd love to try this recipe but confused by the water quantity... did you mean to write grams instead of ml? I wouldn't normally weigh water and don't want to use the wrong amount :-) Thanks!
ReplyDeleteHi, I believe that the recipe states 170g of water, it's the same as 170ml of water :) hope it's not too late and you went with your gut!
DeleteWhen I cooked it I put the skewer in and it was clean. However it seems undercooked in the middle. I really struggle with vegan baking! Any ideas why this happened?
ReplyDeleteMade this yesterday and so easy and very yummy!!! I did substitute the oil with coconut oil and l used 2 lemons and not 1. I also omitted the rind cos l am not keen. The result was delish!!! Thanks xx
ReplyDeleteIf I was to use gluten free flour would it still work as well also coconut sugar instead?
ReplyDeleteSuch a great,foolproof recipe. I have a lemon tree and a lime tree, so use zest & juice of both, I adjust the liquid ratio by using 10ml less of the water to accommodate the extra juice. I have made this cake numerous times and it always turns out perfect & loved by all. Thank you for the recipe.
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