VEGAN raspberry, lemon and lime loaf

May is birthday month for a lot of my friends and what better way to celebrate than to bake them a celebratory vegan lemon drizzle? The lemon and lime icing is a subtle little twist on the classic lemon drizzle we all love.


  • 210g plain flour

  • 200g caster sugar

  • 1tsp baking soda

  • 230ml oat milk

  • 50ml vegetable oil

  • Zest of 1 lemon

  • Juice of 1 lemon

  • Pinch of salt


  • 150g icing sugar

  • 1tbsp lime juice

  • 2tbsp lemon juice


  • Fresh berries

  • Mint leaves

  • Icing sugar

  • Lemon slices


  1. Preheat your oven to 180 degrees.

  2. Whisk together the vegetable oil, caster sugar, lemon juice, lemon zest and oat milk (and vanilla essence if you fancy a bit sweeter).

  3. In a separate bowl, sieve the flour, baking soda and salt together and mix it together.

  4. Gradually fold the dry ingredients into the wet ingredients until smooth.

  5. Line a loaf tin with grease proof paper and bake in the middle of the oven for 1 hour (top tip: cover with foil if it starts to cook too quickly).

  6. Leave the loaf to cool, then mix the icing sugar, lemon and lime juice together - drizzle over the top of the cooled loaf (top tip: if the icing is too loose, add some more icing sugar - if too thick, add some more lemon juice).

  7. Top with fresh berries, mint, lemon and icing sugar. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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