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 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 (8.5″ x 4.5″) 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. 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 you may also like my Prosecco & Raspberry Loaf, my Orange & Cranberry Loaf or my Orange & Ginger Drizzle which you can find here.
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