GF Lemon Drizzle Cake 🍋

Gluten Free – Vegan – *Refined Sugar Free option

Preparation Time: 15-20 mins

Time: Approx 1 hr Heat: 180°/160° fan Gas 4

I love lemon drizzle cake & I used to have a delicious vegan recipe, which I’ve lost somewhere.   So I was determined to recreate a recipe but this time, using gluten free flour, whilst still keeping the light & fluffy texture. 

I think I may just have succeeded! This recipe uses buckwheat flour, rice & chickpea* & coconut sugar* in the cake. To make the drizzle healthier you can opt to use a little Agave or Stevia instead of powdered sugar.

** You may want to try another gluten free flour or refined sugar alternative that you have experience baking with.



You will need 3 containers & a loaf baking tin:

  • A mixing bowl
  • A jug to measure liquids
  • A container for combining remaining dry ingredients


🍋 Dry Ingredients

  • 150g Sugar or use healthier option such as coconut sugar
  • 200g Gluten Free flour (I use 100g Buckwheat, 50 Rice & 50g Chickpea flour)
  • 2 TSP Baking Powder
  • ½ TSP Bicarbonate of Soda
  • 50g Ground Almonds
  • Pinch Salt
  • Zest finely grated from 2 unwaxed Lemons

🍋 Wet Ingredients

  • 150g dairy-free margarine
  • 150ml Almond of other Plant Milk
  • Juice from 1 of the lemons (save the juice from the 2nd lemon for the drizzle)

🍋 Drizzle Ingredients

  • About 6 TBS of powdered sugar
  • Juice from the second lemon
  • ** You can use 2-3 TBSP Agave or healthier sugar replacement for drizzle instead
The colour is darker than traditional sponge due to the buckwheat & dark coconut sugar


Prepare the ingredients:

1) Measure & sieve all the dry ingredients EXCEPT the sugar, & add to a container (add the finely zested lemons) stir well to combine, set aside

2) Measure the plant milk into a jug & set aside.

3) Juice 1 lemon & set aside

Start the recipe…

4) Cream the Margarine & Sugar together in a mixing bowl

2) Add the Plant Milk a little at a time & mix well

3) Add half the dry ingredients mix into the Margarine, Sugar & Milk mix, until well incorporated

4) Add juice from 1 lemon.

5) Add the remaining dry ingredients & stir well into the batter

6) Working quickly, tip into a greased or lined cake tin & spread evenly. Put into the oven.

7) Bake for 1hr or until a skewer comes out clean. The cake should spring when pressed gently.

8) Leave the cake to cool a little. Meanwhile add a little of the remaining lemon juice to the powdered sugar until you have a runny icing texture (or use sugar alternatives suggested)

When the cake has cooled somewhat, make holes in it using a skewer & then pour over the *sugar/lemon juice mixture & let it sink in.

Categories: Cake, Comfort Food, Dairy Free, Egg Free, Gluten Free, Low Fat, Low Sugar,

One Comment Add yours

  1. Lee says:

    This is so beautiful and elegant! I’ve been wanting to do more with buckwheat flour, so this is great inspiration.

    Liked by 1 person

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