Vegan Lemon Loaf Cake
If you’re looking for a dessert that’s light, tangy, and bursting with fresh flavors, this Vegan Lemon Loaf Cake is exactly what you need. Perfectly moist with a tender crumb, this cake gets its vibrant citrusy kick from real lemons and is finished with a sweet, zesty lemon drizzle. Topped with fresh raspberries for a pop of color and a touch of natural sweetness, it’s as beautiful as it is delicious.
This loaf cake is proof that vegan baking can be every bit as flavorful and satisfying as traditional recipes. Using simple, plant-based ingredients like non-dairy milk and oil, the cake achieves a soft texture that pairs beautifully with the bright, zingy lemon flavor. The tangy drizzle seeps into the cake, adding an extra layer of moisture and flavor that keeps you coming back for slice after slice.
The addition of fresh raspberries makes this loaf truly special. Their juicy sweetness complements the sharp lemon perfectly, creating a dessert that’s well-balanced and refreshing. Whether you’re serving it as a centerpiece for afternoon tea, a light dessert, or even a treat to brighten your weekday, this cake will win over vegans and non-vegans alike.
With its easy preparation and stunning presentation, this Vegan Lemon Loaf Cake is destined to become a favorite in your baking repertoire. Grab your lemons, preheat the oven, and let’s create this citrusy delight!
If you like this recipe and are looking or more vegan recipe why not start with my vegan peach upside down cakes.
I originally shared this recipe as part of my posts for Veganuary. If you would like to find out more about Veganuary and how you can take part you can find their website here. When I first went vegan the thing that I found most difficult was finding cake. It has got a bit easier nowadays as you can get some cakes in the supermarket but that is why I started making vegan cakes in the first place!
Vegan Lemon Loaf Cake
Difficulty: Easy8
servings20
minutes40
minutes1
hourIngredients
240g Plain Flour
150g Caster Sugar
1 tbsp Baking Powder
250ml Soya Milk
125ml Sunflower Oil
3 tbsp Lemon Juice
130g Icing Sugar
Rasberries to Decorate
Directions
- Preheat the oven to 175°c and grease and line a loaf tin.
- Reserve 2 tablespoons of lemon juice. Mix the sugar, soya milk, oil, remaining lemon juice and vanilla in a large bowl. Gently fold in the flour and baking powder and pour into the loaf tin. Bake for 40 minutes.
- Once the cake has cooled mix the 2 tablespoons of lemon juice with the icing sugar and drizzle over the cake. Decorate with the raspberries and wait for it to set before serving.
