Vegan Gluten Free Lemon Drizzle Cake
A bright, zesty vegan gluten-free lemon drizzle cake with a moist crumb and a crackly citrus topping.
Ingredients
- gluten-free self-raising flour blend
- vegan margarine or butter
- soy milk combined with lemon juice for vegan buttermilk
- lemon juice combined with soy milk for vegan buttermilk
- lemon zest
- lemon-sugar drizzle
- lemon icing
Instructions
- Cream margarine and sugar.
- Mix in the dry ingredients along with the vegan buttermilk and lemon zest.
- Bake in a lined 8×10 tin at 350°F for 30–35 minutes.
- Pour the lemon drizzle over the hot cake.
- Cool the cake, then ice with a simple lemon glaze.
Notes
Omit xanthan gum if your flour blend already includes it. For a citrus twist, substitute half orange juice and zest.