Vegan Lemon Loaf Cake Recipe

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This easy Vegan Lemon Loaf Cake recipe is soft, light and bursting with fresh lemon flavour. Finished with a tangy lemon drizzle and fresh raspberries, it’s the perfect loaf cake for spring and summer baking, afternoon tea or whenever you’re craving a simple citrus dessert. This Vegan Lemon Loaf Cake recipe is quick to make using everyday ingredients and is naturally dairy and egg free.

TL;DR

• Soft and fluffy lemon loaf cake
• Finished with a zingy lemon drizzle
• Easy one-bowl vegan recipe
• Perfect for afternoon tea or dessert
• Fresh raspberries make a beautiful finishing touch

Vegan Lemon Loaf Cake Recipe

Ingredients

For the Lemon Loaf Cake

• 240g Plain Flour
• 150g Caster Sugar
• 1 tbsp Baking Powder
• 250ml Soya Milk
• 125ml Sunflower Oil
• 3 tbsp Lemon Juice
• 1 tsp Vanilla Extract

For the Lemon Drizzle

• 130g Icing Sugar
• 2 tbsp Reserved Lemon Juice

For Decoration

• Fresh Raspberries

How to Make This Vegan Lemon Loaf Cake Recipe

For the Lemon Loaf Cake

1. Preheat the oven to 175°C/345°F and grease and line a loaf tin.
2. Reserve 2 tablespoons of the lemon juice for the drizzle.
3. In a large mixing bowl, combine the caster sugar, soya milk, sunflower oil, remaining lemon juice and vanilla extract.
4. Gently fold in the plain flour and baking powder until you have a smooth batter.
5. Pour the mixture into the prepared loaf tin.
6. Bake for approximately 40 minutes, or until a skewer inserted into the centre comes out clean.
7. Leave the cake to cool completely.

For the Lemon Drizzle

1. Mix the reserved 2 tablespoons of lemon juice with the icing sugar until smooth.
2. Drizzle the icing over the cooled cake.
3. Decorate with fresh raspberries.
4. Leave the icing to set before slicing and serving.

Top Tips

• Don’t overmix the batter or the sponge can become dense.
• Allow the cake to cool completely before adding the drizzle.
• If your icing is too thick, add a few extra drops of lemon juice.
• For an even stronger citrus flavour, add the zest of a lemon to the cake batter.

Serving Suggestions

This Vegan Lemon Loaf Cake is delicious:

• Served with a cup of tea or coffee
• As part of an afternoon tea spread
• With fresh raspberries or blueberries
• Alongside vegan whipped cream
• With a scoop of vegan vanilla ice cream for dessert

Storage

Store the cake in an airtight container at room temperature for up to 4 days. It will also keep in the fridge for up to a week, although it’s best enjoyed at room temperature. Freeze individual slices or the whole loaf for up to 3 months. Defrost thoroughly before serving.

FAQs

• Which Vegan Milk is Best For Baking?

Recipes Similar to Vegan Lemon Loaf Cake Recipe

• Lemon Rolls
• Jammie Dodger Traybake
• School Cake
• Easy Vegan Cake Mix Hack

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.