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Vegan Lemon Poppy Seed Cake

Megan Calipari
This Vegan Lemon Poppy Seed Cake is a super easy and delicious loaf cake recipe filled with fresh lemon zest and plenty of poppyseeds.
Course Dessert
Cuisine American
Servings 1 8x4 loaf

Equipment

  • Stand Mixer
  • Measuring Cups and Spoons
  • 8x4 Loaf Pan
  • Parchment Paper

Ingredients
  

  • 10 tablespoon Vegan Butter I used Country Crock Plant Sticks
  • 1 Cup Granulated Sugar
  • 1 ½ Large Lemons, Zested
  • ½ Cup Unsweetened Non-Dairy Yogurt I used Forager Plain Unsweetened Yogurt
  • ½ Cup Unsweetened Plant Milk I used Chobani Zero Sugar Oat Milk
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 2 Cups All Purpose Flour
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 2 tablespoon Poppy Seeds

For the Lemon Glaze

  • 1 Cup Powdered Sugar, sifted
  • 6-7 teaspoon Lemon Juice

Instructions
 

  • Preheat oven to 350* F. Prepare an 8/4 loaf pan by greasing it with coconut oil and lining with a parchment sling for easy removal- see photos for reference.
  • In a small bowl, combine vegan yogurt, milk, lemon juice and vanilla. Stir to combine and set aside.
  • In another small bowl, combine flour, baking powder, baking soda and salt. Stir to combine and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter, sugar and lemon zest together until it is well combined and fluffy.
  • Into the mixer add half of the milk and yogurt mixture. Mix on low to combine and scrape the bowl down.
  • Now add half of the flour mixture and mix on low until just combined. Scrape the sides of the bowl down.
  • Next add the remaining liquid mixture and mix on low again until just combined. Scrape the sides of the bowl down.
  • Add the poppy seeds and the remaining dry mixture to the bowl. Mix until just combined.
  • Remove the bowl from the mixer and use a spatula to scrape the bowl down and fold the mixture a couple of times to ensure everything is homogenous.
  • Scrape batter into prepared 8x4 loaf pan, smoothing the top out with the back of the spatula.
  • Bake in a 350* oven for 50-55 minutes turning the loaf halfway through. Test for doneness by inserting a toothpick into the center of the loaf. Its done when it comes out clean.

Make the Glaze

  • In a small bowl, combine powdered sugar with 4 tablespoon of lemon juice and whisk to combine. Add 2-3 more teaspoons of lemon juice whisking between each addition until the glaze reaches a pourable consistency.

Glaze the Cake

  • Allow the cake to cool for at least 30 minutes. Remove from the loaf pan using the parchment sling. And place onto a cutting board or serving plate.
  • Pour the glaze along the center line of the loaf and use a knife to spread it towards the sides.
  • Allow the glaze to set for at least 20 minutes before slicing and serving.
Keyword Vegan Lemon Poppy Seed Cake, Vegan Lemon Poppy Seed Loaf, Vegan Poppyseed Cake