Vegan Lemon Poppyseed Cake

Beautifully light and soft, with a delicate citrus flavor, this Vegan Lemon Poppy Seed Cake is the perfect comfort food. Quick and easy to throw together, it’s great for an impromptu treat, school lunch box, or picnic!

There’s a cafe I frequent regularly that does the most delicious, moist, and zingy lemon poppyseed cake. And it pairs perfectly with an oat milk latte – my favorite!

I often think about that cake and how simple it’d be to throw together, but I hadn’t gotten around to recreating it… Until now! And I’m so pleased with how it turned out too.

Now I can have my cafe treat at home, anytime. And needless to say, it’s a little easier on my wallet.

Easy Vegan Lemon Poppy Seed Loaf

This is the perfect cake to whip up when you’re having friends over, heading out for a picnic, packing your kid’s school lunches, or as an easy dessert.

There aren’t any complicated ingredients and it only takes ten minutes of ‘active time’ before you pop it in the oven. It couldn’t be easier!

I find cakes one of the easiest things to veganise, and honestly, you won’t be able to tell the difference here. Try it on your non-vegan friends!

Why You’ll Love this Vegan Lemon and Poppy Seed Cake

• It’s super easy with no complicated ingredients or equipment
• It’s tangy and sweet
• It makes a versatile treat or lunch box filler
• It won’t leave you feeling heavy
• It’s dairy-free and egg-free
• You can make it as simple or fancy as you like by adding different toppings

Vegan Lemon Poppy Seed Cake Ingredients

You’ll need the following ingredients for your vegan poppy seed cake.

• Flour
• Baking Powder
• Baking Soda
• Salt
• Granulated Sugar (make sure it’s vegan)
• Almond Milk (or preferred plant-based milk)
• Vegetable (canola, sunflower, or coconut oil are fine too)
• 1 Large Lemon or Two Small Lemons
• Vanilla Extract
• Poppy Seeds

How to Make This Eggless Poppy Seed Cake

Pre-heat oven to 350°F (180 °C) and grease and lightly flour a loaf pan (you can also line it with parchment paper if you prefer).

Add almond milk, vegetable oil, vanilla extract, sugar and lemon juice to a medium bowl. Whisk to combine.

Add lemon zest and poppy seeds and stir again.

In a different bowl mix flour with salt, baking soda and baking powder and add it to the first bowl. Stir well to avoid lumps.

Pour the batter into the loaf pan and tap it firmly on the counter to release any air bubbles.

Bake it for 25-30 minutes or until a toothpick pushed into the centre comes out clean.

Vegan Lemon Poppyseed Loaf Variations

If I’m just making this as a quick treat or picnic/school lunch filler, I’ll often just sprinkle powdered sugar on top. However, you can top it with almost anything you please! Here are some ideas to get you started:

• A lemon glaze gives the cake a more intense flavor and really brings out the citrus taste.
• Make a simple white frosting with powdered sugar, a dob of vegan butter and hot water.
• Make a vegan cream cheese frosting for a more decadent cake!
• Sprinkle lemon rind, poppy seeds, chopped nuts, or even edible flowers on top for a beautiful presentation!

Don’t have any poppy seeds on hand? You can use chia seeds or toasted sesame seeds instead.

How to Store Your Vegan Lemon Poppyseed Cake

Your vegan lemon poppy cake will store well in an airtight container for 2-3 days. You can also slice it up and keep it in the freezer for when your sweet tooth beckons!

Other Vegan Cake Recipes:

• Raw Vegan Chocolate Cake
• No-Bake Cheesecake with Peaches
• Raw Vegan Carrot Cake
• Orange and Pecan Bundt Cake

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