Super Easy & Delicious One Bowl Vegan & Gluten Free Lemon Drizzle Cake

Looking for a simple, easy, delicious vegan AND gluten free cake, this vegan and gluten free lemon drizzle cake is perfect, whatever the occasion.

Its soft, zesty and fresh with the perfect touch of sweetness. And even better warmed when the lemon drizzle soaks into the cake, like a warm syrup running through the soft lemon infused sponge. But still so good just as it is.

Ingredients for the Vegan Lemon Drizzle Cake

Dry Ingredients

GF flour

White flour has very little nutritional value. It’s high in carbohydrates and calories, and low in everything else like fiber, protein and vitamins.

However, to add more nutritional benefits to this cake you can substitute it for enriched wheat flour which may be a good source of iron, thiamine, niacin, calcium, and vitamin B6. Although, I haven’t yet tried this sub, if you do, please let me know how you get on, in the comments below ?

Oat flour

This is a brilliant source of iron, thiamine, niacin, calcium, and vitamin B6.

Caster sugar

Sugar provides energy, and should be consumed in small amounts. This recipe requires very little sugar when maintaining to the recommended portion size so is a good treat that won’t over shoot your blood sugar like a slice of chocolate cake would.

Xanthan gum Baking powder Bicarbonate of soda

Wet Ingredients

Apple cider vinegar

Lemon juice

Oat milk-or another dairy free milk alternative

Rapeseed oil [also goes under the name vegetable oil – just look at the ingredients and it should say rapeseed oil]

The One Bowl Method: Pro-Tips

This is such an easy recipe. All you’ve got to do is incorporate all the ingredients into one bowl, making your life so much easier when it comes to cleaning up.?

1st step is to incorporate all the dry ingredients. This is important to ensure all the ingredients have been evenly distributed in the batter.

More specifically so the leavening agents are evenly dispersed to reduce the risk of the cake coming out lopsided.

Then transfer the wet ingredients into the dry ingredients and whisk until fully incorporated.

Baking

Transfer the batter to a prepared greased and floured loaf tin. This helps to ensure that the cakes doesn’t stick to the tin and comes out easily in one piece.

Then place into a pre-heated oven at 180 degrees and bake until a skewer comes out clean. A tend to go by this method rather then giving you the exact time the cake will be baked as all ovens work differently – some take longer than others.

As for me this cake took roughly 40 mins to bake, but for you it may be 30 or 60 mins depending on your oven. So always stick to the skewer and the spring back method (If when you touch the cake and it springs back then its ready).

Decorating

Make the lemon drizzle by incorporating the icing sugar and lemon juice until you have your desired consistency. If you however accidentally added to much juice just add more icing sugar to revert it back to the desired consistency.

Another tip: if your icing sugar is clumpy ALWAYS sift it before adding in the lemon juice to prevent having pockets of icing sugar within the icing. Which trust me you don’t want!

I then garnished my lemon drizzle cake with fresh berries but that’s completely optional, I just think it brings a nice freshness to the cake.

Finally, cut yourself a slice and sit back relax and enjoy with your favourite tea or beverage – mine is a cup of mint tea which I personally things goes so well when served warm 🙂

https://www.pinterest.co.uk/pin/652740539751921034/

Here are my most popular recipes for my lemon flavoured desserts:

The BEST Vegan Lemon and Raspberry tart (Gluten Free too!)

Simple No Bake Lemon and Blueberry Layered Tart

Your Thoughts

As always, I’m really excited to hear your thoughts on this bake. And if you have any questions at all leave me a comment below and I’ll get back to you as soon as I can x

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.