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A vegan lemon cake loaf cut into slices

Vegan lemon cake

Rating: 4 out of 5.238 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 12

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal276
fat9g
saturates1g
carbs47g
sugars29g
fibre1g
protein2g
salt0.3g
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Ingredients

For the icing

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

  • STEP 2

    Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

  • STEP 3

    For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Try more easy vegan cake ideas from our sister title olivemagazine.com/vegan-cakes.

Goes well with

Recipe from Good Food magazine, January 2018

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Overall rating

Rating: 4 out of 5.238 ratings

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