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A Vegan Lemon Poppyseed Cake dusted with powdered sugar, partially sliced on a wooden cutting board.

Vegan Lemon Poppyseed Cake

Vegan Lemon Poppyseed Cake is my go-to dessert when I want something bright and citrusy that feels like spring. Simple ingredients like flour, almond milk, lemon juice, and zest come together into a tender, fluffy cake with poppy seeds scattered throughout. I make it for spring brunches, afternoon tea parties, Mother's Day, and potlucks because it's refreshing and always gets compliments. The lemon flavor is bright without being too tart and the texture stays perfectly moist. It keeps at room temperature for up to 3 days or in the freezer for up to 2 months.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Lemon Poppyseed Cake
Servings: 8
Calories: 264kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup almond milk
  • ¼ cup vegetable oil
  • Juice of 1 large lemon or 2 small lemons about 2 tablespoons
  • Zest of 1 large lemon or 2 small lemons
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons poppy seeds
US Customary - Metric

Instructions

  • Pre-heat oven to 350°F (180 °C) and grease and lightly flour a loaf pan.
  • 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 very 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.

Notes

Here are my top tips for the best results every time:
  • Use fresh lemon juice and zest: Bottled lemon juice doesn't have the same bright, fresh flavor as juice from real lemons, and the zest adds essential oils that make the cake taste incredible.
  • Don't overmix the batter: Stir just until the flour disappears and you don't see any dry streaks. Overmixing develops the gluten and makes the cake dense instead of fluffy.
  • Check for doneness early: Ovens vary, so start checking at 25 minutes. The toothpick should come out clean or with just a few moist crumbs clinging to it.
  • Let it cool before slicing: The cake is fragile when it's hot and will crumble if you slice it too soon. Wait at least 10 minutes in the pan, then let it cool completely on a wire rack.
  • Flash freeze for easier storage: Freeze slices on a baking sheet for 1 hour before transferring to a container so they don't stick together and you can grab individual portions whenever you want one.
  • Add a lemon glaze for extra flavor: Whisk together 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle it over the cooled cake for a sweet-tart finish that makes it look bakery-worthy.

Nutrition

Calories: 264kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 325mg | Potassium: 67mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg
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