Easy Vegan Lemon Drizzle Cake
If you're anything like me, you're always on the hunt for vegan-friendly recipes that are easy to make and pack a flavorful punch. Well, my fellow foodies, today I've got a recipe that will not only satisfy your taste buds but also leave you feeling like a baking champ. Drumroll, please: the vegan lemon drizzle cake!
Servings: 16 people
Equipment
- 8.5x11.5" pan
- Mixing bowls
- medium pot
Ingredients
- 2 cups all purpose flour organic
- 2 tbsp tapioca flour or arrowroot organic
- 1 cup organic cane sugar organic
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup almond milk or plant milk of choice
- ¼ cup lemon juice
- zest of 1 lemon
- ¼ cup vegetable oil organic
- 2 tsp vanilla extract
Lemon Butter Drizzle
- ½ cups vegan butter
- ⅓ cup lemon juice
- 4 cups organic powdered sugar sifted
- pinch sea salt
Instructions
- Prepare your oven and pans. Center your oven rack and preheat the oven to 350°F (180°C). Prepare a jellyroll or sheet cake pan with non-stick baking spray and parchment paper at the bottom.
- Make the cake. In a mixing bowl, combine the flours, cane sugar, baking powder, baking soda, salt and zest. In another bowl, whisk together the almond milk, lemon juice, vegetable oil, and vanilla extract.
- Whisk just until the batter comes together and no dry spots remain. Be sure to stir from the bottom up to evenly incorporate all the ingredients. Pour the batter evenly into the bottom of the pan and use a spatula to spread the batter to the corners of the pan. Tap the baking sheet on the counter a few times to release any air bubbles. Bake the cake for 26-30 minutes and a toothpick comes out clean when inserted into the center of the cake.
Make the Lemon Butter Drizzle
- Once the cake has cooled completely, add the vegan butter and lemon juice to a pot over medium-low heat. Once melted, whisk in the powdered sugar.
- Immediately pour the drizzle evenly over the cake. It will start to set quickly. Once the drizzle has set, cut into slices and enjoy.
Notes
This cake is best if stored in an airtight container for up to 3 days at room temperature or 5 days chilled.