Vegan Lemon Drizzle Cake (Dairy free, Egg free)
Vegan Lemon Drizzle Cake, a classic recipe that is on nearly everyone’s favourite cake list. Soft, lemon sponge, smothered in a zesty icing is a perfect for all occasions! Its such an easy recipe too – its definitely destined to become a trusted go-to! Just add a cuppa! Dairy free, Egg free and easy to adapt for Gluten free too – just change the flour!
There is one cake flavour that Elodie loves more than any other – its lemon. So when we were both feeling a bit too rubbish for the zoo this week we spent the afternoon whipping up this very yummy Vegan Lemon Drizzle Cake! Its dairyfree, eggfree and has got the juice of 3 whole lemons in (and on) it! Lets be honest who doesn’t love a good lemon cake? And this Vegan Lemon Drizzle Cake, smothered in zesty lemon icing is a perfect for all occasions! Its such an easy recipe too – its definitely destined to become a trusted go-to! Just add a cuppa!
I can’t quite believe I don’t actually have a recipe for Lemon Drizzle Cake on here already. It is one of my favourites but one of those flavours that is not big or flashy or exotic like your coffee or carrot or Vegan Baileys cake – its just comforting. Maybe its because everyone’s family has their own ‘The Best Lemon Drizzle Cake IN THE WORLD’ recipe. Or maybe it is just because its one of those flavours that just feels summery! Whatever the reason, I have finally righted the wrong and here in all its glory is my Vegan Lemon Drizzle Cake. No dairy, no egg and no soy!
This week, noone in this house is particularly 100%, either with colds, headaches or a ridiculously early bout of hayfever. This cake has definitely made everyone feel just a bit better – and with the juice of 3 massive lemons in it alongside all those pomegranate seeds surely we can count this as for medicinal purposes can’t we?! The drizzle is obviously full of sugar and was liberally piled on by a very enthusiastic 4 year old sous chef – you really could get away with a lot less! Looking inside the cake you can see the ground chia seeds as little black flecks. You can get round this one of two ways – either invest in some white chia seeds which you wont see or add a couple of tablespoons of poppy seeds to the cake!
Can you tell I tried to neatly drizzle some icing over the top in attempt to make it look a little bit more refined? My advice – its lemon drizzle cake for goodness sake – just pour it on! Mind you, make sure the cake is cool first otherwise it will become Lemon-Standing-in-an-Icing-Puddle Cake!
In other news – we spent the weekend looking at different allotment plots at a local site that is just 5 minute walk from us! We have picked out our plot and are hoping to spend some of the weekend clearing the ground. Apparently there is strawberries and asparagus under all the debris somewhere! And we have two very lovely looking fruit trees as well as a blackcurrant and redcurrant bush! Very exciting! I am definitely looking forward to blogging some of the seasonal recipes we end up making from all the things we grow and look out for the Peachick Diaries: Allotment posts so you can keep up with the progress of our little veggie patch!
Other lovely Peachicks’ Bakery Lemon recipes:
Lemon & Raspberry Vegan Scones – Something a bit different for afternoon tea!
Glutenfree, Vegan Lemon & Elderflower Mini Cakes – For an elegant party
Vegan Lemon & Blueberry Muffins – A great zesty breakfast option!
Olive & Lemon Snack Crackers – if you prefer a savoury lemon recipe
Vegan Lemon & Raspberry Cake – with a hidden raspberry surprise
Recipe for Vegan Lemon Drizzle Cake:
Vegan Lemon Drizzle Cake
For the Drizzle
- 4 tbsp Lemon Juice
- 100 g Icing Sugar
- Preheat Oven to 170C (fan). Grease a loaf tin and line with greaseproof paper.
- In a large mixing bowl cream the dairyfree Margarine and sugar together until pale and fluffy.
- In a measuring jug pour the dairyfree milk, lemon juice and golden syrup. Stir until the golden syrup has dissolved (you may need to heat on defrost in the microwave for a few seconds if the milk is still cold).
- Sift the flour and chia seeds together and add to the margarine/sugar bowl. While stirring, slowly pour in the milk, lemon juice and golden syrup mixture and stir to form a loose but not liquid batter.
- Spoon into the loaf tin and bake for 45-50mins until a skewer comes out clean. Then leave to cool for about 10mins before removing from the tin to cool completely.
- While the cake cools, mix the icing sugar and 4 tablespoons of lemon juice together to form a fairly thick icing of a pouring consistency. (basically it will be fairly opaque but will pour in a continuous stream out of a jug!)
- Drizzle over the cold cake and decorate with lemon zest and pomegranate seeds!
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