60min 4 ppl
Vegan Lemon Drizzle Cake
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 9 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 5g
Carbs 88g
Fats 15g
About this dish
Aquafaba whipped into the batter replaces eggs to create an airy, tender crumb, while a double hit of lemon — zest in the cake and a sharp soaking syrup poured on hot — delivers the intense citrus punch that defines the best versions of this classic.
Allergy Info
Gluten, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Unwaxed lemonszested and juiced, kept separate3 large
Dairy & Eggs
- Oat milkroom temperature120 ml
Tins & Jars
- Aquafabaliquid from a can of chickpeas80 ml
Dried Goods
- Plain floursifted200 g
- Caster sugar150 g
- Baking powder1.5 tsp
- Bicarbonate of soda0.5 tsp
- Icing sugarsifted80 g
Spices & Seasonings
- Fine sea salt0.25 tsp
- Vanilla extract1 tsp
Oils & Condiments
- Light-flavoured olive oil or sunflower oil80 ml
- Apple cider vinegar1 tbsp
Utensils
- 900 g (2 lb) loaf tin
- Baking parchment
- Large mixing bowl
- Medium mixing bowl
- Small bowl
- Whisk
- Electric hand mixer
- Spatula
- Skewer
- Zester or fine grater
- Citrus juicer
Method
1
Preheat the oven to 170°C fan. Grease a 900 g (2 lb) loaf tin and line the base and long sides with a strip of baking parchment, leaving overhang on the sides for easy removal.
Approx. 5 minutes
2
Whisk together the flour, caster sugar, baking powder, bicarbonate of soda, salt, and all the lemon zest in a large bowl until evenly combined.
Approx. 3 minutes
3
In a separate bowl, whisk the aquafaba vigorously by hand or with an electric hand mixer for 2 minutes until foamy and slightly increased in volume.
Approx. 2 minutes
4
Add the oat milk, oil, vanilla extract, apple cider vinegar, and 3 tablespoons of the lemon juice to the aquafaba and whisk briefly to combine.
Approx. 2 minutes
5
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined — stop as soon as no dry streaks remain; do not overmix.
Approx. 3 minutes
6
Pour the batter into the prepared tin and smooth the top. Bake for 40–45 minutes until deep golden, the cake has pulled away slightly from the sides, and a skewer inserted into the centre comes out clean.
Approx. 45 minutes
7
While the cake bakes, stir together the icing sugar and remaining lemon juice (approximately 5 tablespoons) in a small bowl until the sugar is fully dissolved. Set the soaking syrup aside.
Approx. 3 minutes
8
Remove the cake from the oven and immediately poke 20–25 holes all over the surface using a skewer. Slowly pour the lemon syrup over the hot cake, pausing to let it absorb into the holes before adding more.
Approx. 5 minutes
9
Leave the cake to cool completely in the tin — this allows the syrup to set into a lightly crisp, crackled glaze on top before slicing.
Approx. 60 minutes
