Moist zesty vegan cake slices with icing and fresh lemon slices. An easy to make bake that can be adapted to be gluten-free too.
Lemon flavoured bakes are the best. Especially this time of year when you crave more zesty, fresh flavours.
These lemon drizzle cake slices are perfect for when you fancy lemon cake but don’t want to make a huge cake with giant slices.
It’s easy to make these gluten-free because the sponge is so moist, thanks to the drizzle and yoghurt, that it can withstand the gluten-free flours (usual) drying effects.
Simply replace the plain flour for gluten-free flour!
Vegan Lemon Drizzle Bars
Yield:
16
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Sweet spongey vegan lemon slices, drizzled with a simple icing. So easy to make!
Ingredients
For the lemon cake
- 1 cup plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 tbsp sunflower oil or mild olive oil
- ⅓ cup maple syrup
- 1 tbsp lemon zest
- ½ cup dairy free yoghurt
- ¼ cup almond milk
- 1 tsp apple cider vinegar
For the drizzle
- 1 tbsp maple syrup
- 2 tbsp lemon juice
For the lemon icing
- 8 tbsp confectioner's sugar
- 2 tbsp lemon juice
- optional Dried lemon slices and zest
Instructions
To make the cake
- Preheat oven to 180C / 350F and line an 8x8 inch baking tray with greaseproof paper.
- Mix the dry ingredients together in a large bowl. Add the wet ingredients in, leaving the apple cider vinegar until last and stir until well combined.
- Pour the mixture into the baking tray and bake for 20-25 minutes until golden brown, spongey and a cake tester comes out clean.
To make the drizzle
- Whilst it's still warm from the oven, poke a few holes in the cake using a skewer or fork. Prepare the drizzle by mixing the maple syrup and lemon juice together and pouring over the cake. Using a pastry brush to spread it evenly over the top of the cake.
- Leave the cake to cool whilst you prepare the icing.
To decorate
- To make the icing, simply mix the powdered sugar with the lemon juice until you have a thick runny icing. You may need to add more lemon juice or more powdered sugar until you have the desired consistency.
- Spread the icing onto the cooled cake and allow to set. I put mine in the fridge for 30 minutes.
- Then cut into 16 small squares and decorate with dried lemon slices or zest.
- Enjoy!
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 102Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 38mgCarbohydrates 16gFiber 0gSugar 9gProtein 1g
Hels says
Thank you for these recipes which all look so tasty however would it be possible to provide ingredients in grams as well as cups please, for us Brits?
Thank you in anticipation
Aïde Balk says
Could i replace the almondmilk for im allergic to almonds? If so, what kind of plantmilk would you recommend?
Aimee says
Sure, soy milk or rice milk would work perfectly!
Mel @ avirtualvegan.com says
I love lemon and these look fantastic! So pretty too :O)
Aimee says
Thank you Mel!
Vicky says
I love tray bakes Aimee, these look awesome, lemon cake has to be one of my favourite desserts.
Aimee says
Mine too! I have more lemon recipes coming up that will confirm I am pretty much obsessed with lemon cake :D
Linda @ Veganosity says
You had me at lemon! Those look and sounds amazing. Perfect for spring. ;)
Kimberly/TheLittlePlantation says
I understand why there are so many comments here. This looks LOVELY. You’re amazing at vegan baking. YUM!
Aimee says
Thanks Kimberly :-) I keep trying to stick to more healthy and savoury recipes but am always drawn back to sweet baking!
Vanessa @ VeganFamilyRecipes says
These look so pretty! I can imagine seeing these at easter brunch! Looks delicious! Thanks for sharing :)
Aimee says
Thank you Vanessa! Yes, they’re perfect for around Easter time :-)
The Vegan 8 says
Omg these look amazing! I seriously could eat 5 of them right away. Love that you used spelt, I love spelt flour!
Aimee says
Thanks :-) I love spelt flour too, gives a nice soft texture to things I find
Tish says
My boyfriend would be all over these. I may have to make a batch. Great recipe.
Aimee says
Thanks Tish!
Uma says
Lemon flavor is so good. I always like to squeeze little lemon to my dish. And when it come to lemon bars like to eat with my morning chai! Looks delicious!
Aimee says
Thanks Uma!
Natalie Freed says
I LOVE lemon desserts! This will be a welcome addition!
Natalie Freed says
Yes! I love lemon desserts. For the past 3 years my daughter has requested a lemon cake for her birthday…guess it runs in the family! This will be a welcome addition!
Aimee says
She clearly has great taste! Thanks Natalie :)
Kelly @ TastingPage says
I agree that lemon flavored bars and desserts are the best. I can’t get enough. You recipe looks fab!
Aimee says
Thank you Kelly :-)
Bethany @ athletic avocado says
Im SWOONING over these delcious bars! I would totally eat them for breakky!
Aimee says
Cake for breakfast? I like your thinking, Bethany
Ginny McMeans says
These sound great! I am very excited to try these using the spelt flour. Thanks!
Aimee says
Thanks Ginny! Let me know if you give them a try :-)
Nicole says
Oh my, those look so pretty and delicious. I just love all things lemon! Can’t wait to try them.
Aimee says
I’m pretty obsessed with lemon flavoured things! Thanks Nicole :-)
The Food Hunter says
my husband is going to love these
Aimee says
:D
Monica says
I have baked with spelt and really like it. Love all sorts of lemon desserts and these bars look incredibly moist and scrumptious!
Aimee says
Hi Monica! I feel like I haven’t visited your blog for ages, I need to head over there now for some baking inspiration x
Kelly says
Lemon desserts are my favorite especially around this time of year! These bars are SO gorgeous, Aimee!!
Aimee says
no YOU’RE gorgeous
Erin says
Gorgeous Bars! So vibrant and cheery for this time of the year :)
Aimee says
Thank you Erin :-)