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Vegan Lemon Loaf Cake

by Amelia Littlejohn
on 27th September 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This free-from lemon loaf cake is so perfectly moist, naturally sweet and has the most incredibly more-ish lemon flavour in every bite. The sponge cake recipe is super simple but super impressive and the drizzle over the top is just…well, the icing on the cake!

Vegan Lemon Loaf Cake

5 - 2 reviews


  • For the cake
  • 300g gluten free flour
  • 200ml almond milk
  • 120ml maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp flaxseed mixed with 4 tbsp water
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • Juice 1/2 lemon
  • Zest 1 lemon
  • Pinch of salt
  • For the drizzle
  • 2 tbsp coconut yogurt
  • 1 tbsp maple syrup
  • 1 tbsp lemon zest
Prep Time


  1. Pre-heat the oven to 160 degrees celsius

  2. Combine the flaxseed and the water and allow to sit for 5 minutes

  3. Sift the flour into a mixing bowl and add in the baking powder, bicarb of soda, vanilla and salt. Mix well

  4. Add the maple syrup, coconut oil, apple cider vinegar and lemon juice to your food processor and blend until smooth

  5. Pour this mixture into the mixing bowl with the dry ingredients, then add the thickened flaxseed mixture. Stir well

  6. Slowly pour in almond milk and add the lemon zest. Mix well to combine

  7. Grease a loaf tin with coconut oil and pour in the cake batter mixture

  8. Bake in the oven for 25-30 minutes

  9. Allow to cool completely

  10. To make the drizzle simply combine the coconut yogurt, maple syrup and lemon together and drizzle over the cooled cake before cutting and serving

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn