Vegan Lemon Cake Recipe

Vegan lemon loaf cake

  • serves 8
  • Easy

A delicate, zingy vegan lemon cake made without eggs, milk or butter! The key to that lemony tang is a decent lemon extract (we use Nielsen-Massey)

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This recipe comes from vegan expert Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here.

Richard says: This is my go-to vegan lemon cake. It has a delicate texture which doesn’t crumble when sliced (thanks to the psyllium husks) and a decent zing thanks to lemon juice, zest and extract. I’d highly recommend splashing out on a good lemon extract, such as Nielsen-Massey, if you can find it – many cheaper options have an dull, artificial flavour.”

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Ingredients

  • psyllium husks 1 tsp
  • unsweetened vegan yogurt 125g
  • plant milk 185ml
  • caster sugar 135g
  • lemon extract 1 tsp
  • vegetable oil 3 tbsp
  • lemon juice 3 tbsp
  • lemon 1, zested
  • plain flour 325g
  • baking powder 1½ tsp
  • bicarbonate of soda ¼ tsp
  • fine sea salt ¼ tsp

ICING

  • icing sugar 100g, sifted
  • lemon juice 2-3 tsp

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and line a 450g loaf tin with baking paper.

  • Step 2

    In a small bowl combine the psyllium husks with 1 ½ tbsp. of cold water. Mix and set aside to thicken.

  • Step 3

    Mix together the yogurt, plant milk, caster sugar, lemon extract, vegetable oil, lemon juice, and zest. In a separate medium bowl, mix together the remaining ingredients.

  • Step 4

    Combine the wet ingredients with the dry ingredients, adding the soaked psyllium husks, and mix briefly until just combined. 

  • Step 5

    Spoon the batter into the prepared loaf tin. Tap the tin firmly on the counter to release any air bubbles. Bake for 40 minutes, then cover the top of the cake with foil and return to the oven for a further 20 minutes. Once done, a toothpick or skewer pushed into the centre should come out clean.

  • Step 6

    Leave to cool for 10 mins before removing from the tin. Allow to cool fully. 

  • Step 7

    To make the icing, whisk together the icing sugar and the lemon juice in a small bowl. If you’d like the icing thicker, add more icing sugar. 

  • Step 8

    Once the cake is completely cooled, drizzle the icing all over and top with fresh lemon zest, if you like.

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