Introducing a delightful Vegan Lemon Drizzle Cake — light, moist and packed with fresh citrus flavour. Made with just 7 simple ingredients, this dairy-free and egg-free loaf is one of the easiest, tastiest free-from lemon drizzle cakes you’ll try.
Recipe Difficulty – Easy!
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Lemon Drizzle Cake
- Substitutions
- Variations
- How to make Vegan Lemon Drizzle Cake
- Leftovers
- Other Vegan Cakes
- Recipe FAQs
- Vegan Lemon Drizzle Cake Recipe
Why this recipe works
This vegan lemon loaf is both dairy-free and egg-free while remaining wonderfully tender and moist. The combination of ground almonds and plant milk gives the crumb a soft, slightly dense texture that holds the lemon drizzle beautifully. Coconut sugar adds caramel notes and a warm colour without refined sugar, and coconut oil keeps the cake rich and moist.
The method is intentionally simple — you can prepare the batter in under 10 minutes and bake a fragrant loaf in 35 minutes. It’s an ideal afternoon treat with tea or a light dessert after a meal. The bright lemon drizzle soaked into the top ensures every slice packs a fresh citrus hit.
Ingredients to make Vegan Lemon Drizzle Cake
- Almond milk – adds moisture and lightness to the batter.
- Fresh lemons – zest and juice provide the signature citrus flavour.
- Baking powder – helps the cake rise and keeps the crumb tender.
- Coconut sugar – a less refined sugar that gives a warm colour and subtle caramel notes.
- Coconut oil – replaces butter and adds moisture; use a neutral oil if preferred.
- Ground almonds – adds moisture, texture and natural binding for gluten-free baking.
- Self-raising flour – gluten-free or regular self-raising flour works depending on your needs.
See recipe card below for exact quantities and full instructions.
Substitutions
- Ground almonds: swap for oat flour or coconut flour if needed (adjust quantities—coconut flour absorbs more liquid).
- Almond milk: any plant milk will work.
- Baking powder: baking soda can be used with an acidic ingredient, but baking powder is simplest here.
- Coconut oil: substitute neutral vegetable oil or melted butter (if not vegan).
- Coconut sugar: brown sugar or muscovado can be used as alternatives.
- Flour: regular self-raising flour is fine if you are not baking gluten-free.
Variations
- Kid friendly: sprinkle icing sugar on top instead of lemon slices for a sweeter finish.
- Deluxe: top with extra finely grated lemon zest and fresh slices for a striking presentation; serve with herbal tea or a cozy hot chocolate.
How to make Vegan Lemon Drizzle Cake
Step 1: Preheat the oven to 180°C (360°F) / gas mark 6. Line a 900g loaf tin with baking paper. Whisk melted coconut oil and coconut sugar together until smooth.
Step 2: Add the almond milk, lemon zest and lemon juice, then fold in the sieved dry ingredients (flour, baking powder and ground almonds) to form a smooth batter.
Step 3: Pour the batter into the lined loaf tin and bake for about 35 minutes at 180°C (360°F). Baking times may vary so test with a skewer; it should come out mostly clean.
Step 4: While the cake bakes, make the drizzle by mixing coconut sugar with lemon zest and lemon juice until the sugar begins to dissolve.
Step 5: When the cake is baked, leave it to cool in the tin for 30 minutes so it firms slightly. Use a chopstick, skewer or fork to make small holes across the top, then pour over the lemon drizzle so it soaks in.
Step 6: Finish with thin lemon slices or extra zest for decoration. Slice and serve once the drizzle has set slightly.
Leftovers
This cake freezes well. Slice and freeze individually, then allow slices to thaw at room temperature for a few hours. Stored in an airtight container at room temperature, it keeps for a few days; refrigerating will extend shelf life but can slightly firm the texture.
Other Vegan Cakes
If you want to try different flavours, consider a gluten-free Victoria sponge, a rich chocolate ganache cake or a spiced carrot cake — all great plant-based options for different occasions.
Recipe FAQs
Use gluten-free self-raising flour and keep the ground almonds in the recipe for added moisture and texture.
A chopstick, skewer, cocktail stick, fork prong or a small pointed knife will all work to make small holes for the drizzle to sink into the cake.
Stored in an airtight container at room temperature it lasts a few days. For longer storage, slice and freeze; defrost slices at room temperature before serving.
The cake’s darker colour comes from using coconut sugar, which gives a natural brown hue and a deeper flavour than white sugar.
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Vegan Lemon Drizzle Cake
Equipment
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mixing bowl
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whisk
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sieve
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900g loaf tin
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baking paper
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chopstick or utensil to create a small hole
Ingredients
Lemon Drizzle Cake
- 100 g coconut oil, melted (roughly 7 tbsp)
- 150 g coconut sugar
- 200 ml almond milk, (unsweetened)
- 2 lemons (zest of 1 and juice of 2)
- 225 g gluten-free self raising flour
- 1 tsp gluten-free baking powder
- 150 g ground almonds
Lemon Drizzle Sauce
- 1½ lemons (zest of 1 and juice of 1½)
- 30 g coconut sugar
Instructions
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Preheat your oven to 180°C/360F/gas mark 6 and line a 900g loaf tin with baking paper.
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In a large bowl whisk 100g melted coconut oil with 150g coconut sugar until combined.
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Add 200ml almond milk, zest of 1 lemon and juice of 2 lemons and whisk.
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Sieve in 225g gluten-free self-raising flour, 1 tsp gluten-free baking powder and add 150g ground almonds (some almond particles may not pass the sieve; add them to the bowl).
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Mix to a smooth batter and pour into the prepared tin.
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Bake at 180°C/360F/gas mark 6 for about 35 minutes.
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Meanwhile, make the drizzle: mix zest of 1 lemon, juice of 1½ lemons and 30g coconut sugar.
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IMPORTANT: Remove the cake from the oven and allow it to cool in the tin for at least 30 minutes so it firms up slightly.
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Lift the cake from the tin using the paper, create holes across the top and pour over the lemon drizzle. Top with lemon slices if desired, then slice to serve.
Notes
Substitutions & Variations: Options are listed in the post above.
To Store: Store in an airtight container for a few days at room temperature. The fridge will keep it longer but can firm the texture.
To Freeze: Slice and freeze separately. Defrost slices at room temperature for a few hours before serving.
Tip 1: Sieving the flour can help create a lighter crumb but is optional.
Tip 2: Use the finer side of a grater for the lemon zest to avoid large bits.
Tip 3: Best served freshly baked.