Gluten-Free Dairy-Free Lemon Drizzle Cake

A light, moist, and zesty Lemon Drizzle Cake that’s completely gluten-free and dairy-free — bursting with fresh lemon flavour and finished with a perfectly tangy glaze. It’s simple to make, bright, and full of sunshine in every bite — the kind of cake that lifts your mood instantly. Perfect for afternoon tea, picnics, or a refreshing dessert, this gluten- and dairy-free version keeps all the classic qualities you love: soft crumb, citrusy aroma, and that irresistible drizzle that soaks right through the cake.

Light, moist, and bursting with zesty lemon flavour, this gluten-free and dairy-free lemon drizzle cake is a timeless classic made allergy-friendly. It’s the perfect balance of sweet and tangy — ideal for afternoon tea, celebrations, or a refreshing dessert.

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 10 slices

Ingredients

For the cake:

• 200g gluten-free self-raising flour

• 200g caster sugar

• 200g dairy free spread (I personally use Vitalite)

• 2 large eggs

• 100ml oat milk

• Zest of 2 lemons

• 2 tbsp lemon juice

• ½ tsp gluten-free baking powder

• Pinch of salt

For the lemon drizzle:

• 50g Icing Sugar

• Juice of 2 lemons

Directions

1. Preheat oven to 180°C (160°C fan). Line a 2lb loaf tin with baking paper.

2. In a bowl, whisk together dairy free spread, caster sugar, baking powder, lemon zest and salt.

3. In another bowl, whisk eggs, oat milk, and lemon juice until smooth.

4. Pour the wet ingredients into the dry and mix gently until just combined — avoid overmixing for a tender texture.

5. Pour the batter into the prepared loaf tin and smooth the top.

6. Bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.

7. While the cake is still warm, combine the icing sugar and lemon juice in a bowl.

8. Pierce the top of the warm cake, only half way down each time, with a skewer and pour the drizzle evenly across the surface, letting it soak in fully.

9. Leave to cool completely in the tin before slicing.

Store in an airtight container at room temperature for up to three days, or refrigerate for extra freshness. Enjoy it with a cup of tea or top with fresh berries for a bright, elegant finish.

If you loved this, try my Banana Oat Pancakes or for a tasty dinner Creamy Polenta with Mushrooms

See all Desserts

What Makes Gluten-Free Dairy-Free Lemon Drizzle Cake Special

This Gluten-Free Dairy-Free Lemon Drizzle Cake captures the essence of the classic British bake — soft, tangy, and delightfully moist — but without the gluten or dairy. Using almond milk and vegetable oil keeps the cake light yet rich, while the double dose of lemon (zest and juice) gives that signature bright, zingy flavour.

The drizzle itself transforms the cake: it seeps into every crumb, creating a sweet-tart contrast that makes every bite perfectly balanced. Whether enjoyed plain, topped with a glaze, or dusted with icing sugar, it’s a guaranteed crowd-pleaser.

Serving Suggestions

Serve a slice of this cake with a cup of tea or coffee for the ultimate afternoon treat. For a fancier touch, top with a thin lemon icing made from icing sugar and lemon juice once the cake has cooled.

It also pairs beautifully with fresh berries or a spoonful of coconut yoghurt for a summery dessert. For special occasions, sprinkle the top with a few poppy seeds or edible flowers for a charming finish.

Storage & Make-Ahead Tips

Store your lemon drizzle cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 daysfor extra freshness.

To freeze, wrap slices individually and store for up to 3 months — simply thaw at room temperature before serving. The flavour and moisture improve slightly the next day, making it perfect for make-ahead baking.

Optional Tips & Variations

• Add 1 tbsp poppy seeds to the batter for a classic lemon-poppy seed twist.

• Swap half the almond milk for coconut milk for a richer, tropical note.

• For a sweeter finish, drizzle with a thin icing glaze made from 100g icing sugar and 1–2 tbsp lemon juice once cooled.

• Add a touch of vanilla bean paste for an aromatic depth.

• Try using orange zest instead for a citrusy variation.

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