VeganLemon Cake




40 mins


Wheat, Gluten


  • 100ml Vegetable oil, plus extra for the tin
  • 275g Self-raising flour
  • 200g Golden caster sugar
  • 1tsp. Gluten free baking powder
  • 1 Lemon, zested, juiced
  • 170ml Tap water
  • 150g Icing sugar


  1. Preheat oven to 180°c.
  2. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
  3. Pour the mixture into the tin. Bake for approx. 30 minutes, until a skewer comes out clean.
  4. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
  5. For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf.