Moist, moreish and zesty - everything a gluten-free plant based drizzle cake should be. Full of fresh citrussy lemon, drizzled with a sweet Silver Spoon Icing Sugar glaze, and sprinkled with ground nuts this simple gluten free lemon cake rivals coffee shop lemon drizzle cakes any day. So invite your friends over, pop the kettle on and bite into a generous slice of this delicious vegan lemon drizzle cake.
Gluten-free baking shouldn't hold you back from enjoying a fluffy, moist slice of cake, so we've got a great selection of plant-base gluten free recipes here at Baking Mad. From Chocolate Banana Bread to Peanut Butter Brownies, you can find something to satisfy the sweetest of tooth.
11 ingredients7 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Vegetarian
Vegan Recipes
Method
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.
Step 2
Prepare the flax seed 'eggs' by adding 10 tbsp warm water to 5 tbsp ground flax seeds. Set aside to activate.
Ingredients for this step
10 tbspWarm water
5 tbspFlax seeds (ground)
Step 3
Cream the vegan margarine and caster sugar until light and fluffy.
Ingredients for this step
285gVegan margarine or butter
285gSilver Spoon Caster Sugar
Step 4
Add the flax seed 'eggs,' gluten free flour, baking powder, lemon zest and juice to the creamed mixture,
Ingredients for this step
5 tbspFlax seeds (ground)
285gDoves farm gluten free self-raising flour
1 tspDoves farm gluten free baking powder
2Lemons (zest)
1Lemons (juice)
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.
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.
Ingredients for this step
90gJuice of one whole lemon
225gSilver Spoon Icing Sugar
Step 7
Once the cake is cooled, decorate with the lemon drizzle icing and slices of lemons.
Ingredients for this step
1Lemon slices (for decoration)
Ingredients
MetricImperial
For the Cake
285gSilver Spoon Caster Sugar
285gDoves farm gluten free self-raising flour
5 tbspFlax seeds (ground)
10 tbspWarm water
285gVegan margarine or butter
2Lemons (zest)
1Lemons (juice)
1 tspDoves farm gluten free baking powder
For the Lemon Drizzle
225gSilver Spoon Icing Sugar
90gJuice of one whole lemon
1Lemon slices (for decoration)
Utensils
1 lb loaf tin
Nutritional information per 107g serving
Energy 421cal
Fat 18g
of which Saturates 3.8g
Carbohydrates 62g
of which Sugars 43g
Protein 1.6g
Salt 0.48g
1 Baker Ratings
The texture on this cake is amazing for a gluten free and vegan cake! It's fluffy but hold together really well without crumbling. I added the juice of two lemons instead of one, and poppy seeds for the extra visual appeal. It's now got me wondering how the recipe could be adapted to different flavours! (white chocolate and raspberry perhaps)
