Vegan Lemon Drizzle Cake


  • 2 cups of self raising flower
  • 2 tbsp maple syrup (optional)
  • 1 1/2 tsp baking powder
  • 1 tbsp vanilla extract

  • 1 tbsp chia seeds
  • Zest of 2 lemons
  • Juice of 1 lemon
  •  1/2 a cup unrefined demerara sugar (use caster sugar as a substitute)
  • 1/3 cup of coconut oil (melted and cooled)
  • 1 cup of dairy free milk

For lemon drizzle:

  • The juice of 2 lemons
  • 2 tbsp of demerara sugar

What to do:

  1. Oil an 8 inch cake tin. Preheat the oven to 200c (180C fan, gas 6).
  2. Sift the flour and baking powder into a bowl and add the chia seeds, mix well.
  3. In a different bowl add the milk, oil, vanilla, maple syrup, lemon zest, lemon juice and sugar then mix well.
  4. Add the wet ingredients to the dry ingredients and stir until the is smooth. Don’t over stir!
  5. Pour the cake mixture into the cake tin evenly then place in the oven for 35-40 minutes.
  6. Whilst the cake is baking, heat a pan on medium heat. Add the lemon juice and sugar, stir until well combined. Cook for 5 minutes.
  7. When the cake is cooked, remove from the oven then pierce all over with a fork. Add the lemon drizzle.
  8. Leave the cake to cook for about an hour then serve!