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Lemon Drizzle

Prep Time:

Cook Time:

1 Hour 30 Minutes

1 Hour



8 Servings



150g Vegan Butter

175g Caster sugar

200g Plain flour

2 tsp (12g) Baking powder

½ tsp (3g) Bicarbonate of soda

50g Ground almonds (Can swap for desiccated coconut if allergic to nuts)

150ml Bear Paw Madagascan Vanilla Creamer

3 Unwaxed lemons, Zest from 2 Lemons, Juice from 3 Lemons

4 tbsp (24g) granulated sugar


Step 1
Preheat the oven to 180C/160C Fan.

Step 2
Grease the cake tin and line the base with a disc of baking paper.

Step 3
Add the lemon zest from 2 lemons, lemon juice from 1 lemon, vegan butter and caster sugar into a mixing bowl. Mix together.

Step 4
Add the plain flour, baking powder, bicarbonate of soda, ground almonds. Mix together.

Step 5
Add the creamer. Mix together until smooth.

Step 6
To ensure the middle does not sink do not mix to much and quickly pour the mixture into the tin and put in the oven. Bake from 1 hour.

Step 7
Sit the cake tin on a cooling rack and leave for 5 minutes.

Step 8
Meanwhile, combine the juice of 2 lemons with the granulated sugar and carefully and evenly spoon over the top of the cake.

Step 9
Leave the cake until completely cold before removing from the tin and serving.

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