Vegan Lemon Poppy Seed Cake

This Gluten-Free Vegan Lemon Poppy Seed Cake is soggy and cushioned, sweet and tart and somewhat nutty from the poppy seeds! It’s additionally canvassed in a rich, lemony icing.

As my Lemon Drizzle Cake is one of the most well known heating plans I’ve posted, I chose to make more lemon dessert plans, and this Gluten-Free Vegan Lemon Poppy Seed Cake is the appropriate response!

Vegan Lemon Poppy Seed Cake

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Recipe by rhiansrecipesCourse: DessertCuisine: AmericanDifficulty: Easy


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This Gluten-Free Vegan Lemon Poppy Seed Cake is moist and fluffy, sweet and tangy and a little nutty from the poppy seeds!


  • For the cake:
  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)

  • 180 ml (3/4 cup) unsweetened almond milk (or any other plant-based milk)

  • 8 tablespoons lemon juice

  • 2 tablespoons lemon zest (use unwaxed lemons)

  • 12 tablespoons maple syrup (or sub any other sweetener)

  • 1 teaspoon vanilla extract

  • Pinch salt

  • 3 tablespoons poppy seeds

  • 150 g (1 1/4 cup) ground almonds (almond meal) *

  • 1/4 g (1 cup) ground almonds (almond meal) *

  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)

  • 1/4 teaspoon bicarbonate of soda (baking soda)

  • For the frosting:
  • 100 g (2/3 cup) raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes

  • 6 tablespoons maple syrup (or sub any other sweetener)

  • 4 tablespoons lemon juice

  • To decorate (optional):
  • lemon zest

  • Poppy seeds


  • For the cake:
  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds and ground almonds
  • Sift in the flour, baking powder and bicarbonate of soda
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Transfer mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
  • Bake in oven for 45 minutes until risen and golden brown and an inserted skewer comes out clean
  • Once out the oven, transfer the cake from the baking tin onto a wired rack to leave it to cool completely before applying the frosting
  • For the frosting:
  • Drain the soaked cashews and add to a food processor or blender with the maple syrup and lemon juice
  • Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary
  • To frost and decorate the cake:
  • Use a knife (or palette knife) to spread frosting over the top of the loaf
  • Decorate with lemon zest and poppy seeds, if desired
  • This cake tasted best eaten on the day it was made, but keeps covered in the fridge for up to a few days


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