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Vegan Lemon Poppy Seed Cake
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Vegan Lemon Poppy Seed Cake [+VIDEO]

Course Breakfast, Dessert
Cuisine American
Keyword Cake, Lemon, Loaf, Poppy Seed
Prep Time 18 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 9 slices

Ingredients

Icing

Instructions

  • Preheat oven to 350°
  • In a large mixing bowl, add in your flour, baking powder, salt and sugar. Whisk them together.
  • Next, add in your almond milk, lemon juice, melted vegan butter and lemon extract. Whisk them into the same bowl. Mix until just combined. Do not over mix (batter may still be slightly lumpy).
  • Add the lemon zest and poppy seeds to the bowl. Whisk them into the batter.
  • Transfer the mixture to a loaf pan lined with parchment paper for easy retrieval (if you don't have parchment paper, you can also grease the pan instead) and transfer to the oven.
  • Bake for 55 minutes or until the top bounces back up after being gently pressed down. Note- cooking time may need to be slightly adjusted if using something other than a glass baking dish.
  • While the cake is baking, you can mix together the ingredients for the icing. Cover and set aside until needed.
  • Once the cake is finished cooking, remove it from the oven and set it on the counter to cool.
  • Once the cake has completely cooled, remove it from the pan (may need to gently go around the edges with a butter knife) and transfer to preferred serving dish. Drizzle with the icing, slice and enjoy!

Video

Notes

  • Different brands of organic powdered sugar perform differently when creating the icing. Mine came together with just 4 tsp, however yours may require more. If after 4 tsp yours is still too thick to drizzle, simply add 1 tsp of additional lemon juice at a time until it is thin enough.
  • If using fresh lemon juice and zest, you will likely need 3-5 lemons.
  • Can substitute fresh lemon juice for bottled lemon juice.