Wednesday, 19 November 2014

Lemon Drizzle Cake - Vegan Recipe

I suppose it's slightly more tropical lemon drizzle cake than its non-vegan cousin, as I've used banana as an egg substitute, it's still very tasty though! 

Pre-heat your oven to 180*C


- 175g ripe banana 
- 1tsp baking powder
- 100g muscavado sugar
- 75g caster sugar
- 100g margarine
- 2tbsp lemon juice (fresh or bottled!)
- 200g Self Raising flour


- 3tbsp lemon juice 
- 3tbsp caster sugar 


- 5 heaped tsp icing sugar
- 2tsp water


Mash up your banana with the baking powder

Add both the sugars plus the margarine and mash them in as well!

Add the lemon juice and mix up well. Might be time for a blitz with an electric whisk if you a) have one and b) can be bothered! I'm a lazy baker unfortunately...

Add flour until the mixture is a good consistency. About 200g is right but it will depend on the ripeness of your banana! It wants to be fairly thick and glossy, but not too runny. 

Pour into a 2lb baking tin (I used a liner too....less washing up. If you don't, grease the tin with plenty of extra margarine!!)

Bake in the oven for 30 minutes, then turn down to 150*C and and cook for another ten until the top is springy and a skewer comes out clean. 

While it's still warm, poke all over the top with a skewer or cocktail stick. Mix up your drizzle until the sugar is fairly well dissolved. Pour it all over the warm cake! 

While you're waiting for the cake to cool, (A good couple of hours) mix up your icing. When it's cold, drizzle your icing over artisticly, write a message or draw a silly picture! 

Then enjoy! 

Jo :-) 


  1. Looks lovely, was that the one you were supposed to give me a piece of earlier?

    1. Yup! You've missed out there Mr. Gilbert! :-)