Healthy & Special Diets > Vegan Recipes > Vegan Baking & Desserts > Vegan Cake Recipes

Zesty Vegan Lemon Poppy Seed Cake

Enjoy this bright and flavorful vegan lemon poppy seed cake, perfect for a spring brunch or afternoon tea. The cake is moist, tender, and bursting with lemon flavor.

Prep Time
20 minutes
Cook Time
35-40 minutes
Servings
10-12 slices
Ingredients
  • 2 ½ cups All-purpose flour
  • 3 tablespoons Poppy seeds
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 ½ cups Granulated sugar
  • ½ cup Vegan butter, softened
  • ½ cup Unsweetened applesauce
  • 2 tablespoons Lemon zest
  • ⅓ cup Lemon juice
  • 1 teaspoon Vanilla extract
  • 1 cup Non-dairy milk (almond, soy, or oat)
  • 1 batch Lemon Glaze (recipe follows)

Lemon Glaze

Ingredients: 1 cup powdered sugar, 2-3 tablespoons lemon juice. Instructions: Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze.

Preheat & Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Combine Dry Ingredients

In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

Cream Together

In a separate bowl, cream together the vegan butter and sugar until light and fluffy. Add the applesauce, lemon zest, lemon juice, and vanilla extract. Mix well.

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, alternating with the non-dairy milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Bake

Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Glaze

Once the cake is completely cool, drizzle with the lemon glaze. Let the glaze set before slicing and serving.

Nutrition Facts Estimated per 100g of product

Note: These values are estimates and may vary based on specific ingredients and glaze used.
Calories: 320-370
Fat: 12-16g
Saturated Fat: 4-6g
Carbohydrates: 50-55g
Sugar: 25-35g
Protein: 3-4g

Other Important Considerations for Nutrition

This cake is a delicious treat but should be enjoyed as part of a balanced diet. Consider using a sugar substitute like erythritol or stevia to reduce the sugar content in both the cake and the glaze. Adding whole wheat pastry flour for half of the all-purpose flour will increase the fiber content. Using a lighter glaze or reducing the amount applied will further reduce the sugar intake.

← Vegan Peanut Butter Chocolate Chip Cookies →

FAQ

  • Can I use lemon extract instead of lemon zest?

    While you can, fresh lemon zest provides a more intense and natural lemon flavor. If using lemon extract, start with ½ teaspoon and adjust to taste.
  • Can I make this cake gluten-free?

    Yes, substitute the all-purpose flour with a gluten-free blend. Be sure to use a blend that contains xanthan gum for best results.
  • Can I store this cake?

    Yes, store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The glaze may become slightly sticky in the refrigerator.