If you’re on the hunt for a cake that’s bursting with brightness, texture, and pure joy, this Vegan Lemon Poppy Seed Cake Recipe is going to steal your heart. It’s a moist, tender cake loaded with zesty lemon flavor, the delightful crunch of poppy seeds, and a luscious lemon glaze that takes it to the next level. Perfect for sharing with friends or indulging in a sunny afternoon treat, this recipe brings together simple, wholesome ingredients for a show-stopping dessert that everyone will adore.
Ingredients You’ll Need
The magic behind this Vegan Lemon Poppy Seed Cake Recipe comes from just a handful of humble ingredients, each chosen to contribute something special — from the tangy lemon zest that wakes up your taste buds to the poppy seeds adding that irresistible crunch. Let’s dive into what you’ll need!
- Soy milk (120 ml): Acts as a vegan “buttermilk” base when combined with lemon juice, adding moisture and a subtle tang.
- Lemon juice (60 ml + 1 tsp): Freshly squeezed for vibrant citrus flavor and to activate the baking powder.
- Lemon zest (from 3 + 1 lemons): Grated to infuse the batter and glaze with intense lemon aroma and color.
- Granulated sugar (200 g): Sweetens the cake and helps create a light crumb texture.
- Olive oil (120 ml): Keeps the cake moist with a subtle richness and healthy fat.
- Vegan Greek-style yogurt (160 g + 1 tbsp): Adds creaminess and tenderness while keeping the cake dairy-free.
- Vanilla extract (2 tsp): Balances out the tartness with warm, fragrant notes.
- All-purpose flour (280 g): The base of the cake, sifted to keep the batter light and airy.
- Baking powder (1 tbsp): Leavens the cake for perfect rise and fluffiness.
- Sea salt (¼ tsp): Enhances all the flavors and cuts through the sweetness.
- Poppy seeds (2 tbsp + extra for garnish): Provide crunch and that signature speckled appearance.
- Powdered sugar (120 g): For the glaze — smooth, sweet, and tangy to finish the cake beautifully.
How to Make Vegan Lemon Poppy Seed Cake Recipe
Step 1: Prepare Your Oven and Pan
Kick things off by preheating your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease an 8-inch loaf tin and line it with parchment paper to make sure your cake pops out effortlessly once baked—this simple prep means you’re already halfway to success.
Step 2: Make Plant-Based “Buttermilk”
Mix soy milk with freshly squeezed lemon juice in a jug and let it sit for 10 minutes. This tangy mixture will mimic traditional buttermilk’s acidity, helping the cake rise beautifully and adding a subtle depth of flavor.
Step 3: Infuse Your Sugar with Lemon
Combine the lemon zest and granulated sugar in a large bowl, then rub the zest into the sugar with your fingertips until the mixture feels damp and fragrant. This step releases essential oils that make each bite burst with fresh lemon goodness.
Step 4: Whisk Together the Wet Ingredients
To the lemon-sugar mixture, add olive oil, vegan Greek-style yogurt, and vanilla extract, whisking until smooth. Then pour in your vegan buttermilk and whisk once more. These wet ingredients work together to create a tender, rich base without any eggs or dairy.
Step 5: Combine Dry Ingredients and Fold in Poppy Seeds
Sift together the flour, baking powder, and sea salt. Gradually add them to the wet mixture in two additions, folding gently with a rubber spatula just until combined. Finally, fold in the poppy seeds—this gentle mixing keeps the cake light and prevents overdevelopment of gluten.
Step 6: Assemble and Prep for Baking
Pour your batter into the prepared loaf pan, smoothing the top. For a bakery-style crack on top, dip a knife in olive oil and run it down the center of the batter. Place the pan on a baking tray to catch any drips and ensure even heat circulation.
Step 7: Bake Your Lemon Poppy Seed Cake
Bake for 50 to 55 minutes. Start checking at 50 minutes by inserting a toothpick; it should come out clean or with just a few moist crumbs. If it needs more time, continue baking in 5-minute increments. Once baked, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Prepare and Drizzle the Lemon Glaze
Whisk powdered sugar, lemon zest, lemon juice, and vegan Greek-style yogurt until silky smooth. Place a sheet of parchment under the wire rack, then drizzle or pour the glaze over your cooled cake. Garnish with extra poppy seeds and fresh lemon slices for that irresistible finishing touch.
How to Serve Vegan Lemon Poppy Seed Cake Recipe
Garnishes
Adding extra poppy seeds on top not only makes the cake visually appealing but adds a pleasing crunch with every bite. Fresh lemon slices or thin twists of lemon zest elevate the citrus aroma and make your cake look stunning on any dessert table.
Side Dishes
This cake is perfectly paired with a dollop of coconut whipped cream or a side of fresh berries like blueberries or raspberries, which provide natural sweetness and contrast the tangy lemon flavor wonderfully. For a more indulgent brunch, serve alongside vegan vanilla ice cream.
Creative Ways to Present
Try slicing the cake into petite squares for a charming tea party tray or serve as thick slices with a dusting of extra powdered sugar. Another idea is to layer slices between light vegan frosting and fresh fruit for an elegant lemon poppy seed layer cake twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Lemon Poppy Seed Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigeration is fine but allow the cake to come to room temperature before enjoying to restore its moist texture.
Freezing
This cake freezes very well! Wrap slices tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving for a delightful treat anytime.
Reheating
If you love your cake warm, gently reheat slices in a toaster oven or microwave for 15-20 seconds. This brings back that soft crumb and intensifies the lovely lemon aroma, making every bite feel freshly baked.
FAQs
Can I use another type of plant milk instead of soy milk?
Absolutely! Almond, oat, or cashew milk can also work, but soy milk is preferred because it curdles nicely with lemon juice to mimic buttermilk’s acidity, which helps the cake rise perfectly.
Is poppy seed essential in this cake?
While poppy seeds add a wonderful crunch and classic flavor contrast, you can omit them if needed or substitute with chia seeds for a similar texture, though the taste will slightly differ.
Can I make this gluten-free?
Yes, swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum. Keep the rest of the ingredients the same, and you might need to keep an eye on baking time as it can vary slightly.
How tart is this cake? Could I reduce the lemon flavor?
This cake intentionally highlights fresh lemon zest and juice for a bright tartness. If you prefer something milder, reduce lemon juice slightly but keep the zest for lovely aromatic notes without overpowering.
Does the cake keep well without the glaze?
It sure does! The glaze adds sweetness and moisture, but the cake itself stays moist and delicious on its own. You can add the glaze right before serving or skip it if you like things less sweet.
Final Thoughts
There’s nothing quite like biting into a slice of this vibrant Vegan Lemon Poppy Seed Cake Recipe—its perfect balance of tangy, sweet, and crunchy textures just makes any moment special. Whether you’re baking it for a cozy afternoon tea or a sunny celebration, it’s sure to become one of your go-to recipes. Give it a try and watch it become a beloved favorite in your kitchen!
Print
Vegan Lemon Poppy Seed Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Lemon Poppy Seed Cake is a moist and zesty loaf bursting with fresh lemon flavor and the delightful crunch of poppy seeds. Made without any dairy or eggs, it features a vegan Greek-style yogurt and a homemade ‘buttermilk’ of soy milk and lemon juice, creating a tender crumb. Finished with a smooth lemon glaze and sprinkled poppy seeds, this cake is a perfect plant-based treat for any occasion.
Ingredients
Wet Ingredients
- 120 ml soy milk
- 60 ml lemon juice (freshly squeezed)
- 120 ml olive oil
- 160 g vegan Greek-style yogurt
- 2 teaspoons vanilla extract
Dry Ingredients
- 200 g granulated sugar
- Zest of 3 large lemons
- 280 g all-purpose flour (sifted)
- 1 tablespoon baking powder (sifted)
- ¼ teaspoon sea salt
- 2 tablespoons poppy seeds (plus extra for garnish)
Glaze
- 120 g powdered sugar
- Zest of 1 lemon
- 1 teaspoon lemon juice (freshly squeezed)
- 1 tablespoon vegan Greek-style yogurt
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease an 8-inch loaf tin and line it with parchment paper with a sling to help lift the cake out later.
- Make “buttermilk”: In a jug, combine the soy milk and lemon juice. Stir and allow it to sit for 10 minutes to curdle, forming a vegan buttermilk substitute.
- Flavor the sugar: In a large mixing bowl, add the lemon zest and granulated sugar. Use your fingertips to rub the zest into the sugar until it becomes aromatic and slightly moist.
- Wet ingredients: Add the olive oil, vegan Greek-style yogurt, and vanilla extract to the bowl with the sugar mixture. Whisk together until combined. Then pour in the vegan buttermilk and whisk again until smooth.
- Dry ingredients: Gradually add the sifted flour, baking powder, and sea salt in two parts to the wet ingredients. Gently fold the mixture with a rubber spatula just until combined. Fold in the poppy seeds carefully, avoiding overmixing to keep the batter light.
- Assemble: Transfer the batter into the prepared loaf pan, spreading evenly. Optionally, dip a butter knife in olive oil and run it down the center of the batter to help the loaf develop a cracking center during baking. Place the pan on an aluminum tray or baking sheet for support.
- Bake: Bake the cake for 50 to 55 minutes. Begin checking at 50 minutes by inserting a toothpick or knife into the center; it should come out clean or with a few crumbs. If not done, continue baking in 5-minute increments until fully baked. Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar, lemon zest, lemon juice, and vegan Greek-style yogurt in a bowl until smooth. Place parchment paper under the wire rack to catch drips. Pour glaze evenly over the cooled cake, then sprinkle additional poppy seeds and garnish with fresh lemon slices as desired.
Notes
- Use freshly squeezed lemon juice for the best flavor and acidity.
- Vegan Greek-style yogurt adds creaminess and a tangy flavor; substitute with other plant-based thick yogurts if unavailable.
- Olive oil lends moisture and a subtle fruitiness to the cake; other mild vegetable oils could be used but will alter flavor.
- The ‘buttermilk’ made from soy milk and lemon juice helps tenderize the cake and activate baking powder for a light texture.
- To ensure the cake’s center cracks attractively, running a butter knife through the batter is optional but recommended.
- Check for doneness precisely at 50 minutes to prevent overbaking, which can dry out the cake.
- Use fan-forced or conventional oven settings as indicated; adjust if your oven runs hot or cold.
