Vegan Blueberry Lemon Drizzle Cake

The classic lemon drizzle cake, but upgraded with juicy blueberries! Beautiful and fluffy, go on, grab a slice!


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The classic lemon drizzle cake, but upgraded with juicy blueberries! Beautiful and fluffy, go on, grab a slice!
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Duration1 hr
Cook Time40 mins
Prep Time20 mins
Servings8 servings


  • 250 g plain flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 100 g blueberries
  • 200 g caster sugar +3 tbsp
  • 2 tbsp maple syrup
  • 70 ml vegetable oil
  • 150 ml soy milk
  • 2 tsp apple cider vinegar
  • 3 lemons zest of
  • 3 tbsp lemon juice
  • 75 ml aquafaba (tinned chickpea water)
  • 3 tbsp lemon juice
  • 3 tbsp granulated sugar
  • 1 lemon zest of
  • 200 g icing sugar
  • 2 tsp warm water
  • 1 tsp blueberry jam passed through a sieve



  • Preheat oven to 200°C (or170°C fan)/400°F /Gas Mark 6.
  • Lightly oil the large non-stick loaf tin. If it’s metal, base line with baking paper. If silicone, no baking paper is needed, but place it on a metal tray for stability.
  • Sift flour, baking powder and salt into large bowl and stir well. Add the blueberries and set aside.
  • In a separate bowl whisk together sugar, syrup, oil, milk, vinegar, lemon juice. Stir in lemon zest.
  • In a glass or ceramic bowl, whisk up the aquafaba until it turns a bit frothy and light. Set aside.
  • Pour wet mix into the bowl with dry mix and stir thoroughly to combine (but don’t overbeat). Now fold in the aquafaba to complete the cake batter.
  • Tip mixture into prepared tin, place on middle shelf of oven and bake for 30-40 minutes. It may need a bit longer so cover it with baking paper to stop it over-browning if necessary. If using a silicone loaf tin, leave it on the baking tray until the cake is completely cooled – this prevents it from cracking or breaking.


  • Mix the lemon juice and sugar together.
  • When cake is baked prick top all over with toothpick. Spoon the lemon drizzle evenly over the top and sprinkle over the zest.


  • Sieve the icing sugar into a mixing bowl, add the sieved jam and water. 
  • Whisk until you have the desired consistency. You might need to add more icing sugar or water depending on whether it's too thick or watery. 
  • The cake will last up to 5 days in airtight container and freezes well.
This recipe was republished with permission from Viva’s Vegan Recipe Club.
Find the original recipe here.

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