Lemon Drizzle Cake

Lemon Drizzle Cake

Enjoy this superb Lemon Drizzle cake paired with a freshly brewed cup of tea. This recipe is not only easy to make but is completely Vegan friendly.


For the Vegan Lemon Cake:

  • 625ml + 30ml All Purpose Flour
  •  375ml White Sugar
  •  7.5ml Bicarbonate of soda
  •  3ml Salt
  • 375ml Soy Milk (or other non-dairy milk)
  • 125ml Canola Oil* • 5ml Vanilla Extract
  • 15ml White Vinegar (or Apple Cider Vinegar)
  • 15ml Lemon Extract
  • 30ml Lemon Zest

For the Lemon Buttercream Frosting :

  • 1kg Icing sugar
  • 125ml Vegan butter
  • 10ml Lemon extract
  • 60ml Lemon juice*


  • Preheat the oven to 180°C.
  • Spray two 20cm cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.
  • Sift the flour into a mixing bowl and add the sugar, bicarbonate of soda and salt.

Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk

briefly until nicely combined and no big lumps remain. Don’t over mix, tiny lumps are okay.

  • Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or

until a toothpick inserted into the centre of one of the cakes comes out clean.

  • Remove the cakes from the pans and place onto a wire cooling rack to cool completely before


  • Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon

juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until

thick and smooth.

  • Frost the cooled cakes and decorate with lemon zest.

Remember to grab your kitchen essentials here. Stay tuned to our blog for exciting recipes, networking sessions, product knowledge and much more.

  • Lameez
    May 22, 2021 at 9:46 pm