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
Scale
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.
