How To Make A Vegan Lemon Drizzle Cake Recipe Video

Preheat the oven to 180 degrees Celsius (gas mark 4).

In a small bowl, mix 3 teaspoons of egg replacer with 30 milliliters of water until there are just one or two tiny lumps.

Transfer the egg replacer mixture into a larger bowl.

Add 3 ounces of self-raising flour, 3 ounces of castor sugar, 3 ounces of softened vegan butter, 3/4 level teaspoon of baking powder, and the grated zest of half a lemon to the larger bowl.

Mix all ingredients together until combined, using elbow grease if necessary.

If the mixture looks slightly dry, add a little squeeze of lemon juice, being careful not to include any seeds.

Transfer the mixture into a lined small loaf tin (20 cm).

Bake in the preheated oven for about 35 minutes, or until the cake shrinks away from the sides of the tin and is springy to the touch.

Check doneness by inserting a tester into the middle; it should come out clean.

Mix together 2 ounces of castor sugar and the juice of half a lemon until dissolved.

While the cake is still warm, drizzle the lemon-sugar mixture on top.

Equipment Needed

Spice Level:

Dietary