Delicious Vegan Lemon Drizzle Cake Recipe to Try

Why You’ll Love This Recipe

• Refreshing Flavor: The zesty lemon flavor in this cake is like a burst of sunshine in every bite, making it perfect for any occasion.
• Light and Fluffy: This Vegan Lemon Drizzle Cake is incredibly light and fluffy, ensuring that you can enjoy a slice (or two) without feeling weighed down.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers alike.
• Versatile Presentation: Whether you’re serving it at a party or enjoying it at home, this cake can be dressed up or down to suit any occasion.

Introduction

Are you ready to embark on a delightful baking adventure that will tantalize your taste buds and brighten your day? Say hello to the Vegan Lemon Drizzle Cake! This cake is not just any ordinary dessert; it’s a celebration of all things lemony and luscious. Imagine a cake that’s as light as a cloud, bursting with refreshing citrus flavor, and drizzled with a sweet, tangy icing that will make your heart sing. Whether you’re a seasoned vegan or just looking to try something new, this cake is sure to become a favorite in your recipe collection. So, grab your apron, and let’s get baking!

Ingredients

• 2 ½ cups (315g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3 teaspoons baking powder
• 2 teaspoons lemon zest
• Pinch of salt (optional)
• 1 cup (250g) dairy-free milk, at room temperature
• ½ cup (125g) neutral oil
• ¼ cup (60g) lemon juice (from 1-2 lemons)
• 1 teaspoon vanilla extract (optional)
• ⅓ cup (65g) granulated sugar (for syrup)
• 2 tablespoons (30g) lemon juice (for syrup)
• 1 ½ cups (150g) powdered sugar (for icing)
• 2-3 tablespoons lemon juice (for icing)
• 1 tablespoon melted vegan butter (optional)
• Fresh berries and extra lemon zest (for decoration, optional)

Directions

1. Preheat your oven to 180°C (355°F) and prepare an 8-inch (20 cm) loaf pan by greasing it or lining it with parchment paper.
2. In a large bowl, combine all the dry ingredients: flour, sugar, baking powder, lemon zest, and salt. Mix well to ensure even distribution.
3. Add the wet ingredients: dairy-free milk, oil, lemon juice, and vanilla extract (if using). Stir until just combined, being careful not to overmix.
4. Pour the batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the lemon syrup by heating the sugar and lemon juice in a small saucepan over low heat until the sugar is dissolved.
6. Once the cake is out of the oven, poke holes in it using a toothpick or skewer and pour the warm syrup over the cake. Allow it to cool in the pan.
7. For the icing, mix the powdered sugar, lemon juice, and melted vegan butter (if using) until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
8. Carefully remove the cake from the pan, drizzle with icing, and top with fresh berries and extra lemon zest if desired.

Presentation and Serving Suggestions

This Vegan Lemon Drizzle Cake is not only delicious but also visually appealing. Here are some fun ways to present and serve it:

• Layered Delight: Slice the cake into layers and spread a thin layer of lemon icing between each layer for a stunning layered cake.
• Mini Cakes: Bake the batter in muffin tins for individual servings. Top each mini cake with icing and a berry for a cute presentation.
• Garnish: Add fresh mint leaves or edible flowers for a pop of color and elegance.
• Serve with Tea: Pair slices of the cake with a cup of herbal tea for a delightful afternoon treat.

Storage and Shelf Life

To keep your Vegan Lemon Drizzle Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil, and it can last for up to 3 months in the freezer. When you’re ready to enjoy it, simply thaw it at room temperature and drizzle with icing before serving.

FAQs

1. Can I use gluten-free flour? Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture may vary.
2. What can I use instead of dairy-free milk? Any plant-based milk, such as almond, soy, or oat milk, will work well.
3. Is there a substitute for neutral oil? You can use melted coconut oil or applesauce for a lower-fat option.
4. Can I make this cake without sugar? You can use natural sweeteners like maple syrup or agave, but it may alter the texture.
5. How can I make it more lemony? Add more lemon zest or a bit of lemon extract to enhance the flavor.
6. Can I add poppy seeds? Absolutely! Adding poppy seeds will give a delightful crunch and a classic lemon-poppy seed flavor.
7. What if I don’t have a loaf pan? You can use a round cake pan or even muffin tins for individual servings.
8. Can I make this cake ahead of time? Yes, this cake stores well, making it perfect for preparing in advance.
9. How do I know when the cake is done? A toothpick inserted into the center should come out clean or with a few crumbs attached.
10. Can I use fresh lemon juice? Yes, fresh lemon juice is recommended for the best flavor!