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5 from 2 votes

Vegan Lemon Drizzle Cake

This Vegan Lemon Drizzle Cake is 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! Just add a cuppa!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8 generous slices
Author: Midge


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!
    Vegan Lemon Drizzle Cake (Dairyfree, Eggfree) from The Peachicks' Bakery. Light & Fluffy and smothered in a zesty lemon icing - perfect for lemon cake lovers everywhere!