Dairy Free Lemon Drizzle Cake Recipes

DAIRY FREE LEMON DRIZZLE CAKE

Dairy Free Lemon Drizzle Cake image

This incredible dairy free lemon drizzle cake is bursting with lemon vanilla flavor! Soft, tender and perfectly moist, this easy loaf is sure to become a family favorite. Finished with an irresistible tangy glaze, it's a must for spring brunches and dessert.

Provided by Ashley / Cook Nourish Bliss

Categories Dessert

Time 1h15m

Number Of Ingredients 14

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¾ cup pure cane sugar (or granulated sugar)
2 tablespoons lemon zest
3 large eggs
¾ cup coconut buttermilk*
½ cup avocado oil
1 ½ teaspoons vanilla extract
1 cup confectioners' sugar
½ tablespoon freshly squeezed lemon juice
1 tablespoon coconut buttermilk

Steps:

Preheat the oven to 325ºF. Line a 9×5 inch loaf pan with parchment paper then spray with nonstick spray (I highly suggest using the parchment as it makes the loaf much easier to remove). Set aside.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
To a medium bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar, until it's fragrant and moist. Add in the eggs, coconut buttermilk, oil and vanilla and whisk until well combined.
Add the wet ingredients to the bowl with the dry ingredients and mix until just incorporated (don't over-mix!), then transfer the batter to the prepared pan and spread evenly with a spatula.
Bake for about 55 to 60 minutes, or until a cake tester inserted into the middle comes out clean. If the top ever starts to brown too much, tent loosely with aluminum foil. {The top of the loaf will have a sort of speckled / dimpled top when done - it's totally normal so don't be concerned.}
Set the pan on a wire rack and allow to cool completely before icing.
In a small bowl, whisk together the confectioners' sugar, lemon juice and coconut buttermilk until smooth. Add additional sugar or liquid to achieve your desired consistency, then drizzle over the cooled cake.
Enjoy right away or let the glaze set before slicing (my preference!).

Nutrition Facts : Calories 303 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 227 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

VEGAN LEMON CAKE

Vegan lemon cake image

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Provided by Katie Siddons

Categories Afternoon tea, Dessert, Treat

Time 45m

Number Of Ingredients 7

Ingredients

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
150g icing sugar
½ lemon, juiced

Steps:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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