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Lemon Drizzle Cake

vegan lemon drizzle cake recipe jay halford plant based cooking course

Recipe:

Lemon Drizzle Cake

7 ingredient gluten-free vegan and refined-sugar-free Lemon Drizzle Cake. Simple to make, full of flavour and sure to be a hit with lemon drizzle lovers! The perfect plant-based afternoon tea cake.

Makes 8 generous slices
Total Time: 75min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Lemon Drizzle Cake:

Lemon Drizzle Sauce:

Method

  • Preheat your oven to 180°C fan/gas mark 6. Line a 900g loaf tin with baking paper
  • Now, in a large mixing bowl add the 100g melted coconut oil and 150g coconut sugar and whisk until smooth 
  • Add the 200ml almond milk, zest of 1 lemon and juice of 2 lemons and whisk
  • Into the bowl sieve 225g gluten-free self-raising flour, 1 tsp gluten-free baking powder and 150g ground almonds (some ground almonds won’t go through the sieve, just add them into the bowl)
  • Mix until it forms a smooth batter and pour into the prepared tin
  • Bake in the oven at 180°C fan/gas mark 6 for 35 minutes
  • Meanwhile, make the lemon drizzle sauce. In a small bowl, mix the zest of 1 lemon, the juice of 1½ lemons and 30g coconut sugar.
  • IMPORTANT! Remove the cake from the oven and allow it to cool in the tin, for at least 30 minutes, this helps it to firm up a little more inside
  • Once the cake has cooled, in the tin for 30 minutes, carefully lift it out, using the paper. Then, with a fork, create holes across the top and pour over the lemon drizzle sauce. Top with lemon slices, if using and slice

Equipment needed:

Tips:

Storage: This will store in an airtight container for a few days at room temperature or in the fridge for 5.

Freezing: Slice and freeze separately, allow to defrost at room temperature for a few hours.

Download Recipe PDF

Lemon Drizzle Cake