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55Total Time
15Prep Time
40Bake Time
12Serves
Easy

Gluten Free Vegan Lemon Drizzle Cake

1 Reviews

  • Egg Free
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan

About the bake

This recipe has taken many many cake fails to get right, but we've done it!! This moist cake without gluten, dairy or eggs will rival the best coffee shop lemon drizzle cakes.

55Total Time
15Prep Time
40Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 160°C and prepare a 1lb loaf tin (grease and line)

    Top Tip

    Leave the baking paper sticking out either side of the tin, and the cake will be easier to lift out.

  2. Step 2:

    Prepare the flax seed 'eggs' by adding 10 tbsp warm water to 5 tbsp ground flax seeds. Set aside to activate.

  3. Step 3:

    Cream the vegan margarine and caster sugar until light and fluffy.

  4. Step 4:

    Add the flax seed 'eggs,' gluten free flour, baking powder, lemon zest and juice to the creamed mixture, 

  5. Step 5:

    Add the cake mixture to the lined loaf tin, and place in the pre-heated oven.

    Bake for 40-45 minutes, until golden and a skewer comes out clean.

  6. Step 6:

    Once the cake has baked, set aside to cool. While this is cooling, make the lemon drizzle.

    Mix the icing sugar and lemon juice together until you get a thick, white icing.

  7. Step 7:

    Once the cake is cooled, decorate with the lemon drizzle icing and slices of lemons.

Ingredients

  • For the Cake

    • 285g Silver Spoon Caster Sugar
    • 285g Doves farm gluten free self-raising flour
    • 5 tbsp Flax seeds (ground)
    • 10 tbsp Warm water
    • 285g Vegan margarine or butter
    • 2 Lemons (zest)
    • 1 Lemons (juice)
    • 1 tsp Doves farm gluten free baking powder
  • For the Lemon Drizzle

    • 225g Silver Spoon Icing Sugar
    • 90g Juice of one whole lemon
    • 1 Lemon slices (for decoration)

Utensils

  • 1 lb loaf tin

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