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Vegan Lemon Cake Recipe with Lemon Curd Drizzle

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Can you feel inflation pinching? There’s a new vegan cookbook that might catch your eye. BUNCH! on a budget was released this summer and features over 100 recipes that use tried-and-true tricks to help you save money. Options range from hearty weeknight dinners to festive sweets, like this vegan lemon tart. It is a British style tray cake that is layered with sweet and tangy citrus.

Vegan Lemon Cake with Lemon Curd Drizzle Recipe - a popular British Tray Cake made without eggs or dairy!  Also nut-free and optionally soy-free.

This vegan lemon pie is a British favorite on a budget

Henry Firth and Ian Theasby are the best-selling vegan cookbook authors behind the BOSH! book series. BUNCH! on a budget is their latest collection, featuring a range of comfort foods such as General Tso’s Tofu, Mushroom Stroganoff, Big-Batch Bolognese, Salted Caramel Sticky Toffee Pudding, and this amazing Lemon Drizzle Traycake. It looks fancy but uses less than 10 ingredients and is indeed quite cheap to make.

What other pan sizes can I use?

The authors are British, so the pan sizes they use are not always standard options in North America. But you can use an 8×8-inch square baking dish or a 9-inch round cake pan. You can also double the recipe and bake in a 9×13-inch baking dish, or make a two-layer cake using the 9-inch round cake tins.

How can I replace the self-raising flour?

If you don’t have self-raising flour at home. Simply whisk 2 cups + 3 tablespoons all-purpose flour with 1 tablespoon baking soda and 1/2 teaspoon salt. Use this in place of the self-raising flour in this vegan lemon pie recipe.

Should I use oat milk?

No, you can use your favorite dairy-free milk drink for baking. The authors simply prefer to bake with oat milk. But most varieties will work just fine. I would opt for plain or unsweetened flavor.

What other oils can I use?

Your favorite neutral-tasting oil for frying will work just fine. Instead of vegetable or sunflower oil, we usually use extra light olive oil (not extra virgin) or grapeseed oil. Non-GMO canola oil is also great for baking.

How can I make this recipe corn free?

You can use arrowroot starch or tapioca starch in place of the cornstarch in the vegan lemon curd.

Can I use other citrus fruits in this cake?

Why not?! If Meyer lemons are in season, I would definitely splurge on those. But you could use this recipe formula to make a vegan lime cake, grapefruit cake, or even a sweet tangerine cake. But we recommend trying it as a vegan lemon cake first!

Vegan Lemon Cake with Lemon Curd Drizzle Recipe - a popular British Tray Cake made without eggs or dairy!  Also nut-free and optionally soy-free.Vegan Lemon Cake with Lemon Curd Drizzle Recipe - a popular British Tray Cake made without eggs or dairy!  Also nut-free and optionally soy-free.

Special Diet Notes: Vegan Lemon Cake

By ingredients, this recipe is dairy-free/non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. We have not tested this recipe without gluten. Just be sure to choose a milk alternative and oil that suit your nutritional needs.

Vegan Lemon Sheet Cake with Lemon Curd Drizzle

Author: Henry Firth and Ian Theasby

Type of recipe: Dessert

Kitchen: British

  • 2 lemons
  • 2¼ cups self-raising flour (see post above)
  • 1 cup superfine sugar
  • 1 teaspoon baking powder
  • 7 tablespoons oat milk
  • ½ cup vegetable or sunflower oil
  • Little ½ cup of water
  • 2 teaspoons cornflour
  • ¼ cup oat milk
  • ½ cup sugar
  • ¼ teaspoon turmeric (for color)
  • 1½ cups powdered sugar
  • 1 tablespoon cold water
  1. Preheat the oven to 320°F.
  2. Line a 6×10-inch baking dish with parchment paper. (See post above for other pan size options.)
  3. Peel the 2 lemons and cut them in half.
  4. Measure the flour, sugar, baking powder and grater into a bowl and whisk to mix.
  5. Squeeze the juice of half a lemon into a small bowl. Add the oat milk and mix well.
  6. Pour the oil into the dry mixture. Add the water and lemon oat milk. Stir well, then put in the bowl and distribute evenly.
  7. Transfer to the hot oven and bake for 20-25 minutes, until lightly golden and cooked through.
  8. Transfer to a cooling rack and let cool completely
  1. Place the cornstarch in the small pan. Add a splash of oat milk and whisk to combine, then add the rest of the oat milk, whisking to make sure there are no lumps.
  2. Squeeze the juice from one of the lemons and catch the seeds in your other hand. Add the sugar and turmeric.
  3. Place the pan over medium heat and whisk until thick, about 5 minutes.
  4. Put in a bowl and let cool
  1. Measure the powdered sugar and water in a bowl. Squeeze in the juice from the last lemon, half a drop or two at a time. Blend until smooth and the consistency of whipped cream
  1. If using a piping bag, scoop the curd into it.
  2. Return the cooled cake to the baking dish. Pour over the icing and use the back of a spoon or spatula to spread it over the cake.
  3. Working quickly so that the icing does not set, turn the bowl 90 degrees. Use a spoon or the piping bag to draw lines of lemon curd about ¾-1¼ inches apart. Use the long end of a spoon or skewer to drag the curds left and right to create a marble effect.
  4. Let the glaze harden completely (about 1 hour).
  5. Cut and serve.
This recipe is reprinted with permission from the vegan cookbook BUNCH! on a budget by Henry Firth and Ian Theasby.

Serving Size: 1 slice Calories: 315 Fat: 9.3g Saturated fat: 1.2g Carbohydrates: 58.1g Sugar: 39.9 grams Sodium: 311mg Fiber: 1.1g Egg white: 2.4g

3.5.3229

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