This Vegan Lemon Poppy Seed Cake is one of my favorite vegan baking recipes. It is rich and fluffy and packs a lemony flavor punch. Not only is this cake vegan, but it’s also gluten-free, which makes it a winner on two counts!
To make this cake, start by combining wet ingredients with dry ingredients to form a thick batter. Fold in poppy seeds and transfer to the oven to bake. Once cooked, remove the cake from the oven and let sit for 5 minutes before transferring it to a baking tray to let cool completely. Combine powdered sugar and lemon juice to make a glaze and drizzle over the top.
To make Vegan Lemon Poppy Seed Cake, you will need the following ingredients:
Preheat the oven to 350 °F. Lightly grease a 9x12-inch baking tin.
Combine 2 tablespoons of ground flaxseed with 5 tablespoons of water to make the vegan eggs. Set aside to thicken for at least 5 minutes.
Whisk 1 ½ cups of oat flour with 1 cup of almond flour, 1 tablespoon of baking powder, ½ a teaspoon of baking soda, and ½ a teaspoon of sea salt together in a large bowl and set aside.
In a separate bowl, combine ½ cup of maple syrup, ½ a cup of coconut milk, the zest of 2 small lemons, 2 tablespoons of fresh lemon juice, and flax egg and mix until evenly incorporated.
Combine wet and dry ingredients and mix to form a thick batter. Fold in 1 ½ tablespoons of poppy seeds.
Transfer the cake batter to the prepared baking pan.
Bake for 48-50 minutes until golden brown on top.
Let the cake sit in the pan for around 5 minutes before transferring to a wire rack and leaving to cool completely.
Combine ½ cup of powdered sugar with 1 tablespoon of lemon juice to make a glaze. Drizzle over the top of the cooled cake.
Slice and serve with coffee or tea.
This delicious Vegan Lemon Poppy Seed Cake is rich, fluffy, and gluten-free! Try it soon, and make sure you tag your social media photos with #cookmerecipes.
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