Lemon Drizzle Cake (Vegan)

I couldn’t let November pass by without posting a vegan recipe or two, could I… after all, it is World Vegan Month. What, you didn’t know?!

“World Vegan Month is celebrated around the world as a time to recognise how far the vegan movement has come, to highlight how accessible and beneficial a vegan lifestyle can be and to encourage the vegan-curious to adopt veganism by sharing advice, recipes and ideas.”

The Vegan SocietyΒ website.

So today I am going to share a delicious lemon drizzle cake recipe which is based on my ultimate vegan victoria sponge. (You can find the victoria sponge recipe here).

It is a light and very lemony sponge cake with a lemon syrup poured over while still warm and then a tangy lemon icing drizzled over when it has cooled. So if you fancy something sweet, but fresh and zesty too, why not treat yourself! This cake has beenΒ served to non-vegans, vegetarians and vegans alike, with everyone agreeing it is extremely lemony and very tasty!

It is also incredibly easy to make.

πŸ™‚

Lemon Drizzle Cake

Preheat your oven to 190Β°C (375Β°F) and grease and flour a round 24cm (9 to 10 inch) springform cake tin.

For the cake mixture you will need to sieve together the following ingredients into a large mixing bowl:

  • 350g (2 and 3/4 cups) self-raising flour
  • 2tsps baking powder
  • 1/2 tsp baking soda
  • pinch of salt

Next, melt the following together in a saucepan and then allow to cool:

  • 170g sugar and 1tbsp vanilla sugar (3/4 cup altogether) (or add 1tsp vanilla essence)
  • 180g (1 and 1/2 sticks and 1 tbsp) vegan butter or margarine

You will also need:

  • 1 veg egg (either 1tbsp flaxmeal mixed to a paste with 3tbsps water, or another egg replacer equivalent to one egg, both available in health food shops)
  • Zest of 2 large lemons
  • Juice of 1 lemon
  • 330ml (1 and 1/3 cups) unsweetened soya yoghurt (available in most supermarkets these days)

Once the butter/sugar mixture has cooled down, add it and all the other ingredients to the flour mixture and gently fold in until all the flour is incorporated. Do not beat or overmix. You should see little bubbles in the mixture as the chemistry starts to work. πŸ˜ƒ Pour into the cake tin and bake for 35-40 minutes. Check after 30 minutes as ovens do vary. Insert a toothpick into the centre and if it comes out clean the cake is done – it should be golden brown on top and starting to shrink away from the sides of the cake pan.

While the cake is baking you can prepare the syrup to drizzle over it immediately after it comes out of the oven.

Lemon syrup:

In a saucepan, melt

  • 1/2 cup of lemon juice
  • 1/2 cup sugar

As soon as you remove the cake from the oven, prick little holes all over the surface with a toothpick and pour the syrup carefully and slowly over the cake so it can absorb it all. Wait until the cake has cooled a little before removing it from the tin and place it on a cake rack to cool completely.

The final stage is the icing.

Lemon icing:

  • 1/3 cup lemon juice
  • 3/4 cup icing sugar

Mix the lemon juice into the icing sugar slowly, making sure you don’t have any lumps. You can stop adding juice as soon as it reaches the right ‘drizzling’ consistency. Drizzle this over the cold cake and allow to set a little before serving.

This recipe serves 12. Simply halve the recipe and use a 16cm round tin (or a small loaf tin) for a smaller cake like this one…

We got 8 slices out of this size.

Yum!

Happy World Vegan Month!

πŸ˜ƒ

 

 

 

 

49 thoughts on “Lemon Drizzle Cake (Vegan)

  1. This sounds delicious. I have a friend that can’t eat chocolate so when we entertain with them I try to find new recipes to prepare. This will work out nice.

  2. My mouth is watering! My husband and I are edging toward vegetarianism. We don’t eat beef, pork, or lamb. Easing off the chicken. Very occasionally, fish. Some day soon we will make the plunge.

    • That is good to hear Laurie – both for your health and for the animals too. Making the plunge is hard… for about 2 weeks I’d say! And then you start discovering things you can cook and bake and a whole new world opens! πŸ™‚

  3. Cathy, you’re a first-class baker! How good does that lemon cake look? And that I’m not a friend of the sweet but being the lemon changes things. Also my parents are greedy even though their illnesses can not be. But from time to time they give their “whims” and instead of chocolate this cake is much healthier and just as sweet. Thank you so much for the recipe. πŸ™‚ Greetings from Margarita.

  4. This sounds delicious and I shall give it a try although I’m not vegan. I can understand why some refuse to have anything to do with the way meat is produced but I’m not a friend of extremist movements whatever the colour. I also think that the world would be a lot poorer without all those amazing breeds and creatures. So sad that men can’t treat their fellow living creatures with more respect. It’s absolutely disgusting how we treat animals and it’ll fall back on us one day (it does already!). What I also cannot understand is the fact that people tolerate it, but of course most are lead by their interest in cheaply produced food. We’re very lucky here as there are so many great, small producers who treat their animals well. Looking forward to trying your cake, Cathy. Mind you, I’ve just heard that Tibits opened a 2 restaurants in London. It’s a fab Swiss veg restaurant chain – do you know it? Love xx

    • You have hit the nail on the head Annette – man cannot treat animals with the respect they deserve. Do they deserve to be killed for my pleasure, when I have so many delicious and ecologically sound alternatives these days? I feel the milk industry is one of the worst culprits, and it is subsidized to the hills so for example we have excess milk which is then sold cheaply as milk powder in Africa putting local farmers out of business… I could go on! It is an odd world we live in! I haven’t heard of that restaurant, but there are more and more options for vegetarian food in bigger cities now so I hope the ‘trend’ will continue! Enjoy the lemon cake Annette! πŸ™‚

  5. Mmmmmmm πŸ™‚ Will make a note of this for future reference Cathy. My lovely vegan niece took me out for a meal in a vegan restaurant in Liverpool last week. I enjoyed a seitan burger and then we shared a most yummy apple crumble and ice cream for desert. She certainly has more choices when it comes to dining out than I did as a vegetarian in the 1970s πŸ™‚

    • How lovely! Vegan restaurants are few and far between in our part of Germany, but I hope things will improve further. I did have a huge vegan ice cream sundae this summer though which would have been very hard to find a couple of years ago! πŸ™‚

  6. OMG! I thought it looked delicious in the first photo, and then i read the recipe and scrolled down to that photo of the cut piece. It looks so moist and yummy! I must make this one sometime. Thanks for the recipe!

    • We love citrus too, and now the oranges and mandarins are coming into our shops too… I might finally get round to making my own marmalade this winter!

  7. Pingback: Lemon Drizzle Cake (Vegan) β€” Words and Herbs – SEO

  8. That looks fabulous, and I love the idea of drizzling the sauce over, then the icing… I think I’m hungry! πŸ˜‰ Have just finally returned to the blogosphere as many changes are in process… Hope you are well!

  9. Last night I thought of you when Judy and I watched the Vegan Week episode on the Great British Baking Show. Some really nice stuff was concocted, though the poor Welsh contestant seemed totally at sea.

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