I admit I’m late to the game, but I’ve been hooked on watching Great British Bake Off since finally tuning in (and binge watching the next 7 episodes!) The first task the bakers had was making a drizzle cake. To be %100 honest I’ve never heard of it and didn’t know what they were talking about, but it didn’t take me long to realise it’s a British classic. Of course I’ve had and made something similar before but we would probably simply call it a glazed cake. The bakers’ creations looked amazzziinnng and since I’ve been wanting to create something along these lines anyway (pound cakes are notoriously hard to veganize AND making them gluten free is always that much more challenging), I thought I’d start off with another recipe as a base and see what happens.

Lemon seems to be the traditional flavour when it comes to drizzle cake so I chose a simple gluten free recipe and decided to veganize that. This one was lemon poppy seed however poppy seeds are ridiculously hard to find in Korea and believe it or not can’t even be ordered online! So lemon cake sans the poppy seeds it is.. 🙂

This recipe also called for a gluten free mix which I don’t prefer to use for a few reasons. Most mixes contain some amount of xanthan gum, which doesn’t make me feel %100 and I know many other people feel the same. Xanthan gum solves a lot of the problems that a lack of gluten can cause though, so without it things are a little trickier. Also, using a mix doesn’t give me control over the ratio of starch to flours which I find varies a lot depending on what you’re making. Anyway! For the sake of this recipe I had some Bob’s Red Mill gluten free mix lying around so I decided it would be best to play it safe for my first try and just use the mix (as the recipe calls for.) That way I could see exactly how veganizing it affected the overall result. The full recipe calls for 4 eggs, I halved the recipe so I swapped out 2 eggs with 2 tablespoons of aquafaba instead. I also don’t use white sugar, but I do occasionally use a fruit sugar called “Free Sweet” here. It’s made from fruit and lower on the glycemic scale so I sometimes use it when I don’t have white sugar and need something similar.

The recipe says to bake the cake at 350 for 50 minutes, but after 30 minutes the top of my cake was verrryy dark and a fork came out clean so I decided to take it out. As you can see it had risen a bit and then fell completely in the middle.

The sides of the cake looked nice but again, more overdone than it should be.

My instinct when glazing something is to do it when the cake is still warm, but I wanted to follow the recipe (as much as possible… I’m so bad at this) so I waited until it was completely cooled to glaze. The glaze itself was much thinner than I imagined and due to the cake being slouched in the middle it set and I had to continuously spoon it over the cake.

Cutting into the cake, it was very dense, moist and super super rich. It was definitely cooked through and seriously delicious, but I know it’s definitely not how it should look! The flavour was amazing and the glaze was super tart which was nice but again… Not exactly what I was after.

I’m thinking it was weighed down by the amount of oil and sugar in it. Since gluten free flour doesn’t rise on it’s own as some conventional ones do, perhaps that’s why it wasn’t strong enough to lift it all up. Any thoughts? A lower temperature for longer? I would love to be able to create a perfect drizzle cake with the original method but it’s looking like I may have to go back to the drawing board.

Oh well! Here’s to always learning.

This is the original recipe and what I’ve swapped out:


  • 1 cup all-purpose gluten-free flour, plus more for dusting
  • 1/3 cup almond flour
  • 2 tablespoons poppy seeds – (I didn’t use)
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon xanthan gum – (I didn’t use)
  • 1 cup olive oil (I used melted coconut oil instead)
  • 1 1/3 cups sugar (I used free sweet)
  • 1 teaspoon pure vanilla extract
  • 4 large eggs (I used aquafaba)
  • 1 lemon, zest finely grated, juice squeezed


  • 1 cup confectioners’ sugar, sifted if necessary
  • 1/4 cup fresh lemon juice (from 1-2 lemons)

Erin xo