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This vegan and gluten-free, easy to make Lemon Drizzle Cake is deliciously moist and a real crowd-pleaser.

Our lemon drizzle cake is vegan, gluten-free and lower in sugar than a normal lemon drizzle cake recipe, also we don’t use a ‘fake’ butter to make this lemon drizzle cake.

Our lemon drizzle cake is filled with a delightful zesty lemon flavour, it is moist, retains a lovely cakey texture and on baking turns golden.  This is brilliant because we love Lemon Drizzle Cake!

We have been working for some time to create a recipe that we are confident to share with you. We’ve also made sure that we use ingredients that can be easily found in your local supermarket.

gluten free and vegan lemon drizzle cake


Vegan and gluten-free Lemon Drizzle Cake

Serves                                     10-12 slices

Cooking time                           40 minutes


100ml unsweetened almond milk

1 tbsp. apple cider vinegar

2 tbsp. milled flax seeds

6 tbsp. water

150g gluten-free plain flour

100g ground almonds

100g light brown soft sugar

110g vanilla/plain coconut yoghurt

60ml cold-pressed olive oil

1 tsp. baking powder

½ tsp. bicarbonate of soda

Zest of 2 lemons


Lemon drizzle

Juice of 2 lemons

110g icing sugar



Preheat the oven to 180°C fan and line a 2lb loaf tin with baking paper or a loaf tin liner.

Pour the unsweetened almond milk into a jug, add the apple cider vinegar, stir and set to one side for 10 minutes until the mixture curdles.

To make the flax eggs, add the milled flaxseed to a bowl with the 6 tablespoons of water, stir and leave until it thickens.

Add the ground almonds to a large mixing bowl, sift in the plain flour and add the baking powder and bicarbonate of soda. Add the lemon zest, sugar and stir together. Make a well in the centre of the dried ingredients and add the coconut yoghurt, flax eggs, the almond milk and apple cider vinegar mix and finally the olive oil. Stir carefully to combine to a smooth cake batter.

Spoon the cake batter into a lined loaf tin and place on the middle shelf of the oven. Cook for 40 minutes, until golden on top and the sponge springs back when touched.

Remove from the oven and place on a wire cooling rack. Keep the lemon drizzle cake in the tin.

To make the lemon drizzle, add the icing sugar to a small saucepan and add the lemon juice. Gently heat until the icing sugar has dissolved into the lemon juice.

Prick the warm cake all over with a cocktail stick and drizzle over the lemon mix from the saucepan. Leave the cake in the tin to cool fully before removing and slicing.

Keep the lemon drizzle cake in an airtight container and eat within 3 days.

If you like this recipe, you will love our Chocolate Cherry Celebration Cake and our Chocolate Banana Loaf. 

Chocolate Cherry Celebration Cake

chocolate cherry celebration cake

Chocolate Banana Loaf. 

Chocolate banana loaf