Gluten-Free Vegan Lemon Drizzle Cake
Gluten-free vegan lemon drizzle cake - this is the ultimate vegan and gluten free lemon cake recipe! (Or it can be made with regular flour if you prefer).
Servings 9 people
Ingredients
Cake:
- 280 g plain gluten-free flour blend (or regular plain/all-purpose flour)
- 20 g (2 packed Tablespoons) cornflour (cornstarch)
- 50 g ground almonds
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon xanthan gum (only for gluten-free version)
- ¼ teaspoon salt
- 200 g (1 cup) caster or granulated sugar
- finely grated zest of 3 lemons
- 60 ml (¼ cup) lemon juice
- 120 ml (½ cup) unsweetened non-dairy milk (I use soy)
- 120 g (½ cup) plain non-dairy yogurt (I use soy)
- 150 g (½ cup + 2 Tablespoons) vegan block butter, melted (or 150ml neutral oil)
- 1 teaspoon lemon extract (optional)
Drizzle:
- 75 ml (5 Tablespoons) lemon juice
- 70 g (5 Tablespoons) caster or granulated sugar
Icing:
- 150 g (1 + ¼ cups) icing (powdered) sugar
- 2 Tablespoons lemon juice
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 20 cm/8 in square cake tin and line it with baking parchment making sure that you leave some overhanging so that you can easily lift the cake out later.
- Whisk together the flour, cornflour, ground almonds, baking powder, bicarbonate of soda, xanthan gum, salt and sugar in a large bowl.
- Add the lemon zest and juice, milk, yogurt, melted butter or oil and lemon extract and stir with a balloon whisk until smooth.
- Pour the batter into the prepared tin and spread it level. Bake for 30-40 minutes until a skewer inserted into the centre comes out clean.
- While the cake is baking, mix together the lemon juice and caster/granulated sugar to form a syrup.
- Allow the cake to cool in the tin for 5 minutes then poke holes all over the top with a cocktail stick. Drizzle over the syrup, making sure that you pour it around the edges as well, not just in the middle. Leave the cake to cool in the tin.
- Once the cake is cool, carefully lift it out of the tin using the overhanging baking parchment
- Sift the icing sugar into a bowl and gradually stir in enough lemon juice to form a thick but pourable icing. Drizzle the icing over the top of the cake and serve. Store any leftovers in an airtight container for up to 3 days.
Notes
- I have not provided US cup conversions for the flour as they are too inaccurate for this recipe. Different gluten-free flour blends weigh different amounts per cup. Please use a scale.
- See post above for tips, details and step-by-step photos.