Member recipe

Vegan Lemon Cake

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 30 minutes

Skill level

Easy

Servings

Serves 12

This vegan lemon cake is light and fluffy with a zing! Also works well by replacing the flour and baking powder for gluten free substitutes

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

Cake

  • 275g Self Raising Flour
  • 200g Caster Sugar
  • 1tsp Baking Powder
  • Zest of 1 Lemon
  • 100ml vegetable oil
  • 170ml cold water
  • Juice of 1/2 Lemon

Icing

  • 150g Icing sugar
  • Juices of 1/2 Lemon

Method

  1. Preheat oven to 200C/ 180C fan oven/ Gas Mark 6. Grease and line a loaf tin.

  2. Mix together the flour, sugar, baking powder and zest in a large bowl. Add the juice, oil and water and mix thoroughly until smooth.

  3. Pour into the lined loaf tin and bake for 30mins or until a skewer comes out clean. Leave to cool in the tin for 10mins then remove.

  4. When cool make the icing by sieving the icing sugar into a bowl and mixing in enough lemon juice until it is thick enough to pour over the loaf. You don't want it too thin otherwise it will just run off the cake!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jodiew81
24th Sep, 2017
5.05
So lemony and just delicious! I used coconut oil and found that it needed 40 minutes until it was cooked through.
jodiew81
24th Sep, 2017
5.05
I used 100ml of liquid coconut oil. I just guessed the amount of solid oil and melted it a little in the microwave, then topped it up to the full 100ml if it's short.
Esk_00
19th Aug, 2017
5.05
The family loved this.
Lindyloo.
10th Aug, 2017
The first cake I made I checked with a skewer to see if it was thoroughly cooked and it immediately sank in the middle! I think 30 minutes is too short a time. I shall try again and cook for longer and will not test with a skewer next time.
Haras533
7th Aug, 2017
5.05
So good and so simple to make. Absolutely delicious!
Staceybee
23rd Jul, 2017
5.05
So easy and tastes so good.
All of It
14th Jul, 2017
5.05
This was SO GOOD! (and so simple!) My husband loves it so much, he asked me if I have saved your recipe...lol Thank you!
PinkiePie
10th Jul, 2017
5.05
Tasted great. Simple to make. Used square tin and worked fine, didn't dry out.
dlweight
9th Jul, 2017
5.05
Delicious cake, was worried you might be able to taste the veg oil but not at all. One very happy vegan, and the rest of my non vegan family thought it was delicious too. Easy and quick to make too
pm18
2nd Jul, 2017
5.05
This is a lovely easy recipe that even non-vegans have loved. I have made this thrice without any modifications and prefer this to the Tana Ramsay lemon drizzle cake recipe which is also on this website.

Pages

mariemeldau
14th Sep, 2017
If you use coconut oil, what volume ( once it is liquid - or do you use it non liquid) thanks.
Sabeenabaker
2nd Jul, 2017
Does this cake freeze well?
zoekp
17th Jan, 2017
Does this cake go sticky at all? Every vegan cake I try and make goes back to looking like raw batter when it's touched!
andy rich
3rd Oct, 2017
I used soda water and swapped the topping for lemon drizzle. The lemon drizzle was 110g sugar and three lemons.
Gracie's Mum
9th Feb, 2017
5.05
Zest of 2 lemons & i used coconut oil after reading an earlier comment & it was lovely. And so easy
Gracie's Mum
9th Feb, 2017
5.05
Lovely