Polos & Broccoli

A Peers' Projects recipe collection


Gluten-Free Vegan Lemon Drizzle Cake (3 ways)

Lemon drizzle cake made three ways; top left cupcakes with vanilla, top right lemon and orange, bottom sugar-free.
This moist lemon drizzle cake can be layered with flavour, made sugar-free or into cupcakes!  Makes 1 small cake or 6 cupcakes.  Double this recipe for an 8×10-inch cake tin or 12 cupcakes.

• 125 ml non-dairy milk
• 1 tsp lemon juice
• 100 g caster sugar
• 100g xylitol for sugar-free cake
• 100g vegan margarine
• 150g gluten-free plain flour
• 1 ½ tsp gluten-free baking powder
• ¼ tsp bicarbonate of soda
• 1 tsp vanilla for lemon & vanilla cake (or omit)
• zest of ½ a lemon

Lemon-sugar drizzle
• ½ TBSP lemon juice 
• ½ TBSP orange juice for lemon & orange cake
• 1 TBSP caster sugar 
• 1 TBSP xylitol for sugar-free cake

• 75g icing sugar 
• 75g xylitol for sugar-free cake
• 1 Tbsp lemon juice
• lemon zest for decoration (optional)

1. Preheat your oven to 180C/350F (or 160C/325F if you are using a fan or convection oven).
2. Line a 7x7-inch square tin or 8x1-inch round tin with baking paper or place 6 baking cases in a muffin tin.
3. Mix the dairy-free milk and lemon juice together and set aside.  This will act as your vegan buttermilk.
4. In a large bowl cream the margarine and sugar (or xylitol) together.
5. Fold in the gluten-free flour, baking powder, and bicarbonate of soda.
6. Add the buttermilk from earlier and vanilla if making lemon-vanilla cake.
7. Once you have a smooth cake batter stir in the lemon zest.
8. Transfer the batter into your lined cake tin. 
9. Bake for 22-25 mins or until a toothpick through the centre comes out clean.
10,. While the cake is baking mix together the lemon (or orange) juice and sugar (or xylitol) for the drizzle.  Pour it evenly over the cake as soon as it comes out of the oven.
10. Let the cake cool in the tin for round 20 minutes or until the drizzle on top has dried.  Very carefully flip it out onto a wire rack. Remove the baking paper and leave it to cool completely( 2-3 hours on the counter or 1 hour in the fridge).
11. Prepare your icing by mixing icing sugar (or xylitol) and lemon juice together. Spoon it over the cooled cake and top with lemon zest.
12. Leave the icing to harden before serving.

Original Lemon Drizzle recipe we used as inspiration.