Vegan Lemon Drizzle Cake
A Lemon Drizzle Cake, vegan and gluten-free adaptable, with rustic texture and vibrant lemon flavor. Made with lemon syrup and lemon icing, garnish with rosemary flowers and mint. So easy!
Servings: 1 loaf
Equipment
- Loaf pan
Ingredients
Lemon Cake
- 2 ¼ cup all purpose flour
- 1 cup raw cane sugar
- ½ cup cornmeal
- 2 tablespoons lemon zest from about 2 lemons
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup non-dairy milk unsweetened (I used soy milk)
- ½ cup olive oil extra virgin
- ⅓ cup lemon juice from about 1 ½ lemons
- ¼ cup coconut yogurt plain, unsweetened (I love Cocojune!)
- 1 teaspoon vanilla extract
Lemon Syrup
- ⅓ cup + 1 tablespoon raw cane sugar
- ¼ cup lemon juice from about 1 lemon
Lemon Icing
- 1 ½ cups powdered sugar
- ¼ cup lemon juice from about 1 lemon
Garnish
- Lemon zest
- Fresh herbs and herb flowers like rosemary flowers, sliced mint
Instructions
- Preheat oven to 350F. Lightly grease a loaf pan and line with parchment paper.
- Add all of the dry ingredients (flour through salt) to a large mixing bowl. Whisk to combine.
- Add the wet ingredients (milk through vanilla) to the bowl and whisk gently to fold the wet ingredients in. Be careful not to over-mix. Whisk enough to mix the flour in, but don't over-work it!
- Pour into the prepared loaf pan. Bake 55-65 minutes, or until a toothpick comes out clean. Feel free to check after 50 minutes, as all ovens cook differently. Keep the oven light on and watch it as it nears baking.
- While baking, prepare the lemon syrup by warming the sugar and lemon juice over low heat in a skillet until the sugar dissolves to create a syrup. Turn off the heat.
- Remove lemon cake from the oven and let cool for 10 minutes.
- Poke holes in the cake and pour the lemon syrup over top, getting into the edges too. Lift the cake out of the pan by pulling up on the parchment paper.
- Prepare the lemon icing by combining the powdered sugar and lemon juice. Drizzle over top of the cake.
- Decorate the cake with minced herbs like rosemary or mint. Garnish with rosemary flowers or lavender. You can add lemon zest to the cake too if you'd like!