One Bowl Vegan Lemon Drizzle Loaf (Gluten Free, Vegan)

Prep: 10 minutesCook: 45 minutesTotal: 55 minutes
Yield: 1 loafCategories: Baking, Desserts
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This vegan lemon drizzle loaf is so light and fluffy you would never realise it was gluten free and vegan! Lemon drizzle has always been a favourite of mine and it was actually one of the first recipes I created when I originally launched my website. My other version is gluten free and can be made dairy free but it has been on my ‘to bake’ list to create a version that is also vegan as I found myself really missing it! If you don’t need to avoid eggs you might prefer this gluten and dairy free version of a lemon drizzle instead.

This recipe results in Β a light fluffy sponge with a sweet and zesty flavour, perfect with a cup of tea as an afternoon pick me up!

It can be tough to get a vegan bake that actually rises so I am very pleased with how this vegan lemon drizzle turned out! I think the trick with this bake is to ensure the oven is really hot when the loaf goes in so it gets a good rise on it, ensure you preheat it for around 15 minutes! For this recipe I used a 21 x 11 cm (8.5β€³ x 4.5β€³) loaf tin.

If you want a stronger lemon flavour I would recommend adding extra lemon juice to the drizzle and garnishing with extra zest as opposed to adding it into the batter itself.Β Do not substitute the coconut oil for other types of oil, eg olive oil, as they are heavier and will result in a much denser bake without the light fluffy sponge seen on this.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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For the loaf

  • 250g 1 1/2 cups + 1 tbsp gluten free plain flour
  • 200g 1 cup caster sugar
  • 220ml 3/4 cup + 2 tbsp soya milk
  • 75ml 1/3 cup coconut oil (melted)
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tsp bicarbonate of soda
  • 1 tsp xanthan gum
  • 1 pinch of sea salt

For the drizzle

  • juice of 1/2 lemon
  • zest of 1/2 lemon (optional)
  • 2 tbsp caster sugar

Method

  1. Place 200g caster sugar in a large mixing bowl and add the melted coconut oil, stir until well combined
  2. Add the soya milk, juice of 1/2 and grated zest of 1 lemon and mix briefly
  3. Add the flour, xanthan gum, bicarbonate of soda and sea salt to the wet ingredients and mix well until a smooth batter forms
  4. Pour the mixture into a loaf tin lined with parchment paper and bake in a preheated oven for 45 minutes at 170 degrees Celsius
  5. Mix 2 tbsp caster sugar with the juice from 1/2 lemon and, once the sugar has mostly dissolved, set aside
  6. Once you remove the loaf from the oven, use a skewer to poke a few holes in the top before pouring the drizzle over the top of the cake. The holes will allow the drizzle to soak into the loaf creating a more lemony flavour. Top with the additional zest if you have opted to use it and allow to cool

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