Vegan Lemon Cake

Vegan Lemon Cake 

I love lemon cake! I really wanted to attempt to make a vegan recipe for my veganers our there. As I have had this recipe for many years but always used standard cow milk. My first try using soya drink (milk) and turned out just as spongy. Was actually quite proud of my first attempt therefore I am glad to be sharing my Lemon Cake with Lemon Icing Drizzle with you! 

Preparation time: 15 minutes |   Cook time: 45 minutes | Serves: 8 slices



Lemon Cake:

  • 2 cups Self – Rising Flour
  • 2 tsp Baking Powder
  • 1 cup Brown Sugar
  • 1 cup + 1 tbsp Soya Drink (milk) 
  • ½  cup vegetable oil
  • 1 lemon juice + Zest

Lemon Icing Drizzle:

  • 200g Icing Sugar
  • 1 lemon


Lemon Cake:

1. Pre heat oven on 180C Fan and lime a 28cm round baking tin with baking paper or vegetable oil.

2. In a large bowl, sieve together all the dry ingredients – Self-raising flour, Baking powder and Brown sugar.

3. Then using a hand mixer, mix in the Soya drink (milk), Vegetable oil, Lemon juice and Zest. Until all combined and have a smooth consistency.

4. Add the cake mixture into the lined baking tin and place on middle shelf and bake for 30-45 minutes or until the cake is solid when placing a tooth-pick in the middle. 

5. Once the cake baked allow the cake to completely cool on a cooling rack (about 1 hour) and gently drizzle the lemon icing onto the cake.

6. Cut slices and enjoy alongside with Coffee or Tea or even just like that! 

Lemon Icing Drizzle:

1. In a medium bowl squeeze out all the lemon juice (ensure there are no seeds or bits) gently mix in the icing sugar, so that you have a smooth consistency. Ensure the consistency is thick so that the lemon icing drizzle stays on the cake. 

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