I recently posted a Lemon and Dubonnet Drizzle Cake recipe as part of a series of recipes to celebrate the Queen’s Platinum Jubilee. It was so well received that I really did not want people following a vegan diet to miss out – so here is the vegan version. Charlotte took both versions to Queen Mary’s MSK physiotherapy department to be taste tested. Apparently it came back as a 50:50 split as to which was preferred – vegan or non-vegan. In fact, most people could not tell which one was which!
So, the cake. This light, soft, moist, vegan lemon sponge cake is drizzled with a sweet but sharp lemon and Dubonnet syrup and topped with a Dubonnet icing. The easiest cake in the world to make, it literally comes together in 5 minutes and, apart from the fresh lemon and Dubonnet, it is made from ingredients you most likely always keep in your store cupboard. Fresh and delicious, you are going to love this take on the ever popular and classic Lemon Drizzle Cake.
The Queen and Dubonnet
The Queen is well known for her love of a cheeky Dubonnet. Traditionally served with gin and lemon juice or a slice of lemon, this delectable combination was the inspiration behind this version of the cake. If you are entertaining over the long weekend, or simply want to treat yourself, this will be the perfect cake to have to hand, celebrating the Queen and her Platinum Jubilee.
Use exactly the same recipe to serve as a loaf or in squares:
You can use this recipe for either a loaf style cake or bake it in a square tin and then cut into slices. Both work equally well.