This Vegan Lemon Drizzle Cake is dairyfree, eggfree and has got the juice of 2 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!
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!