The Ultimate Gluten-Free Vegan Lemon Drizzle Cake: A Zesty, Moist & Easy Plant-Based Recipe

Prepare to be amazed by this sensational gluten-free vegan lemon drizzle cake, a recipe that proves dietary restrictions never have to compromise on exquisite taste and delightful texture. This isn’t just a cake; it’s an experience – a soft, incredibly moist, and intensely lemony creation, lovingly soaked in a tangy lemon syrup, and crowned with a vibrant lemon glaze. Whether you’re a seasoned vegan baker or simply looking for an outstanding gluten-free dessert, this recipe is designed to impress and is sure to become a cherished favourite in your collection.

It’s the ultimate answer to cravings for a classic lemon drizzle, reimagined to be entirely plant-based and gluten-free without sacrificing a single ounce of its original charm. Every bite is bursting with zesty lemon flavour, offering a perfect balance of sweet and tangy notes that dance on your palate. Ideal for any occasion, from an elegant birthday celebration to a comforting weekend treat, this cake will satisfy your sweet tooth and leave everyone asking for more, completely free from gluten or animal products.

Why You’ll Love This Gluten-Free Vegan Lemon Drizzle Cake

My passion lies in demonstrating that gluten-free and vegan baking can be utterly indulgent and flavourful, never a compromise. This particular lemon drizzle cake is a testament to that philosophy. Lemon drizzle has always been one of my all-time favourite cakes, cherished for its simplicity and potent citrus punch, and this plant-based, gluten-free rendition is every bit as satisfying as the traditional version, if not more so. Its incredible lightness, coupled with a dense, moist crumb, creates a textural delight that defies expectations for allergen-friendly baking.

Beyond its incredible taste and texture, this cake offers peace of mind for those with dietary sensitivities or preferences. It’s a fantastic option for gatherings where you need to cater to various needs, ensuring that everyone can enjoy a slice of pure deliciousness. The bright, refreshing lemon notes make it particularly appealing year-round, from sunny spring picnics to cozy winter afternoons. The ease of preparation also means you don’t need to be an expert baker to achieve fantastic results, making it accessible for everyone.

What Do I Need To Make The Best Gluten-Free Vegan Lemon Drizzle Cake?

Crafting this delightful cake requires a few specific ingredients, each playing a crucial role in achieving its perfect taste and texture. Here’s a detailed look at what you’ll need:

Gluten-free flour blend: For optimal results, it’s essential to use a good quality plain gluten-free flour blend, such as those from Doves Farm or Bob’s Red Mill. These blends are specifically formulated with a combination of different flours (like rice, tapioca, and potato starch) to mimic the structure and texture of wheat flour, preventing a dense or crumbly cake. Avoid using a single type of gluten-free flour, as it won’t yield the same delicate crumb. If you don’t require the cake to be gluten-free, you can simply substitute an equal weight of regular plain (all-purpose) wheat flour and omit the xanthan gum.

Ground almonds: Adding ground almonds (almond flour) significantly enhances the cake’s texture, contributing to a wonderfully moist and tender crumb. They also impart a subtle, nutty flavour that beautifully complements the lemon. This ingredient is crucial for that extra richness and depth, making the cake feel more luxurious.

Cornflour (cornstarch): A touch of cornflour, or cornstarch, is vital for giving the cake a lovely, light, and airy texture. It helps to tenderize the crumb and prevents it from becoming too heavy. If you don’t have cornflour on hand, you can substitute it with an equal amount of your plain gluten-free flour blend, though the texture might be slightly less delicate.

Xanthan gum: Xanthan gum is a workhorse in gluten-free baking. It acts as a binder, providing elasticity and structure that gluten would naturally offer. This helps to prevent the cake from crumbling and improves its overall integrity. It cannot be omitted if you are making the gluten-free version, unless your chosen gluten-free flour blend explicitly states that it already contains xanthan gum.

Plant milk: Any unsweetened non-dairy milk can be used, but for the best results, I highly recommend unsweetened soy milk. Soy milk has a higher protein content compared to other plant milks, which contributes to a sturdier structure and richer flavour in baked goods. Almond or oat milk can also work, but always ensure they are unsweetened to control the cake’s sweetness.

Non-dairy yogurt: Plant-based yogurt is an incredible secret weapon in vegan baking. It serves as an excellent egg replacer, adding essential moisture, richness, and a slight tang that enhances the lemon flavour. Unsweetened soy or coconut yogurt are both fantastic options. I haven’t tested many substitutes for the yogurt, but if absolutely necessary, you might be able to use a bit more plant milk, though the cake’s texture and moisture level may vary.

Vegan butter OR oil: For a slightly sturdier cake with a classic buttery flavour, a good quality vegan block butter (melted) is your best bet. If you prefer a lighter, more delicate crumb, or want an oil-based option, a neutral-flavoured oil such as light olive oil or sunflower oil works wonderfully. Both options yield delicious results, so choose based on your preference for texture and flavour profile.

Sugar: Caster sugar (superfine granulated sugar) is ideal for the cake batter as its fine granules dissolve easily, creating a smooth mixture. Granulated sugar will also work perfectly fine. For the exquisite lemon glaze, you’ll need icing sugar (powdered sugar). It’s crucial not to swap the sugar for liquid sweeteners like maple syrup or agave, or for alternative granulated sweeteners, as this can significantly alter the cake’s delicate texture and moisture balance.

Baking powder and bicarb: Using both baking powder and bicarbonate of soda (baking soda) is key to achieving the optimal rise and a beautifully airy texture. These two leavening agents react differently within the batter, ensuring a consistent and impressive lift. Do not swap one for the other, as their distinct chemical reactions are necessary for the desired outcome. Always double-check that your baking powder is gluten-free, as not all brands are.

Lemons: Fresh lemons are non-negotiable for this recipe! You’ll need both the zest and the juice, so ensure you purchase unwaxed lemons for safety and the best flavour. Bottled lemon juice simply won’t deliver the vibrant, fresh, and aromatic intensity that fresh lemons provide. To truly amplify the lemon flavour, I also like to add a teaspoon of lemon extract, which is optional but highly recommended for an extra burst of citrus.

How To Make The Perfect Gluten-Free Vegan Lemon Drizzle Cake: Step-by-Step

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of this page)

Creating this magnificent lemon drizzle cake is a straightforward process, designed to be enjoyable for bakers of all skill levels. Follow these steps for a guaranteed delicious outcome:

Preparation is Key: Begin by preheating your oven to the specified temperature (180°C/160°C fan/350°F/gas mark 4). Take a 20 cm/8 inch square cake tin and thoroughly grease it. Line the tin with baking parchment, making sure to leave some overhang on the sides. This thoughtful step will act as convenient “handles” later, allowing you to effortlessly lift the cooled cake from the tin without any fuss or breakage.

Combine Dry Ingredients: In a generously sized mixing bowl, combine all your dry ingredients. Whisk together the plain gluten-free flour blend, cornflour, ground almonds, baking powder, bicarbonate of soda, xanthan gum (if using), salt, and sugar. Whisk thoroughly until all components are well combined and there are no visible lumps. This ensures even distribution of leavening agents and flavour throughout the cake.

Introduce Wet Ingredients: To the bowl of dry ingredients, add the vibrant lemon zest and freshly squeezed lemon juice, the unsweetened non-dairy milk, non-dairy yogurt, and your chosen melted vegan butter or oil. If you’re using lemon extract for an extra flavour boost, add it now. Using a balloon whisk, gently stir the mixture until it is just combined and smooth. Be careful not to overmix; overmixing can develop gluten in regular flour (though less of an issue here, it can still affect texture) and incorporate too much air, leading to a less dense crumb.

Pour and Bake: Carefully pour the beautifully smooth batter into your prepared square tin. Using a spatula, spread the batter evenly to ensure uniform baking. Transfer the tin to your preheated oven and bake for approximately 30-40 minutes. The cake is ready when it’s golden brown on top and a skewer inserted into the very centre comes out perfectly clean, with no wet batter clinging to it.

Prepare the Drizzle: While your cake is happily baking, prepare the essential lemon syrup drizzle. In a small bowl, combine the fresh lemon juice and caster or granulated sugar. Stir them together until the sugar mostly dissolves, creating a tangy, sweet syrup that will infuse your cake with incredible flavour and moisture.

Drizzle and Cool: Once the cake is out of the oven, let it cool in the tin for just 5 minutes. While still warm, use a skewer or a cocktail stick to poke numerous holes evenly across the entire top surface of the cake. Then, generously drizzle the lemon sugar syrup over the warm cake. Pay special attention to the edges, ensuring the syrup permeates every part of the cake, not just the middle. This allows the cake to absorb the syrup fully, resulting in that signature moist and tangy interior. Allow the cake to cool completely in the tin before moving on.

Glaze and Serve: Once the cake is completely cool, carefully lift it out of the tin using the baking parchment overhang. For the final touch, sift the icing sugar into a bowl. Gradually add fresh lemon juice, stirring continuously, until you achieve a thick but pourable icing consistency. Drizzle this glorious lemon glaze over the cooled cake, allowing it to drip attractively down the sides. Slice, serve, and enjoy your sensational homemade gluten-free vegan lemon drizzle cake! Store any leftovers in an airtight container at room temperature for maximum freshness.

Tips for Perfect Lemon Drizzle Cake Every Time

Achieving a truly exceptional gluten-free vegan lemon drizzle cake is easy with these expert tips:

• Weigh Your Ingredients: Precision is paramount in baking, especially with gluten-free recipes. I strongly advise against using US cup conversions for flour, as different gluten-free flour blends have varying densities. Invest in a good kitchen scale and weigh all your ingredients for the most accurate and consistent results.
• Follow the Recipe Closely: This recipe has been carefully developed and tested. For the best outcome, adhere to the ingredient quantities and steps exactly as written. Swapping ingredients or altering measurements can significantly impact the cake’s texture and overall success.
• Unwaxed Lemons are a Must: Always use unwaxed lemons when zesting, as the wax used on conventional lemons is often not vegan and certainly not pleasant to consume. Unwaxed lemons also offer a purer, more intense lemon flavour.
• Don’t Overmix: When combining the wet and dry ingredients, mix only until just combined and smooth. Overmixing can lead to a tougher cake, even with gluten-free flours.
• Even Drizzle Distribution: When pouring the lemon syrup over the warm cake, ensure you distribute it evenly, paying particular attention to the edges. This guarantees every slice is equally moist and bursting with lemon flavour.
• Cool Completely Before Glazing: Patience is a virtue! Make sure the cake is completely cool before applying the icing. If the cake is warm, the glaze will melt and run off, rather than setting into a beautiful, opaque finish.

Can I Make It With Regular Flour?

Absolutely! If you don’t require this cake to be gluten-free, it’s very easy to adapt. Simply swap the plain gluten-free flour blend for an equal weight of standard plain (all-purpose) wheat flour. Additionally, it is crucial to omit the xanthan gum if you are using regular wheat flour, as wheat flour contains its own gluten, and adding xanthan gum would result in a tough, chewy texture. The rest of the recipe remains the same, ensuring you still get a wonderfully moist and zesty lemon drizzle cake.

Customizing Your Lemon Drizzle Cake

While this recipe is perfect as written, you can certainly experiment with a few variations to suit your taste:

• Add Berries: Gently fold in a handful of fresh blueberries or raspberries into the batter just before baking for a fruity twist.
• Different Citrus: While lemon is classic, you could try using orange or lime zest and juice for a different citrus profile. An orange drizzle cake is equally delightful!
• Coconut Glaze: For a tropical touch, replace some of the lemon juice in the icing with coconut milk for a creamy coconut-lemon glaze.
• Almond Extract: A tiny hint of almond extract in the cake batter can add a lovely depth of flavour that pairs beautifully with lemon.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this gluten-free vegan lemon drizzle cake:

• How do I store this cake? Store any leftover cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture and freshness.
• Can I freeze lemon drizzle cake? Yes, this cake freezes beautifully. For best results, freeze it unglazed. Wrap individual slices or the whole cake (once completely cool) tightly in plastic wrap, then again in foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw at room temperature and then glaze if desired.
• Can I make this cake ahead of time? Absolutely! The flavours often deepen overnight, making it a great make-ahead dessert. Store it in an airtight container at room temperature.
• Why do you poke holes in the cake? Poking holes allows the lemon syrup to seep deep into the cake, infusing it with flavour and making it incredibly moist. This is a signature step for any good drizzle cake.

More Delicious Gluten-Free Vegan Treats:

• Coffee and walnut cake
• Lemon blueberry polenta cake
• Gluten-free vegan Christmas cake
• Pistachio cranberry rocky road
• These fudgy vegan brownies can be made with gluten-free flour
• Simply use gluten-free cookies in the biscuit base to make this vegan key lime pie GF.

If you tried this recipe, I’d love to hear from you! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback means the world!

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