Vegan Lemon Poppy Seed Cake | This vegan lemon poppy seed cake is made from scratch with common ingredients. An easy, mildly sweet lemon cake that is ready in just 40 minutes!
This easy vegan lemon and poppy seed cake is a game-changer. It’s tender, slightly sweet, and perfect for a last-minute treat. Whether you’re having family over or just want a quick snack, this lemon poppy seed cake is a great choice.
Made with common pantry ingredients, this vegan cake is accessible and easy to make. It’s also ready in just 40 minutes, making it incredibly low-effort, high-reward.
If you love lemon flavoured baked goods, try my Vegan Lemon Blueberry Muffins!
What are poppy seeds?
Poppy seeds are seeds from the poppy flower. They’re harvested from dried poppy seed pods. You can buy poppy seeds in bulk at your local grocery store.
Poppy seeds add a lightly crunchy texture to baked goods and taste slightly sweet and nutty.
How to make vegan cake without dairy and eggs
Making vegan cake is easy! This eggless lemon poppy seed cake is proof. Dairy provides moisture and sometimes fat, and eggs help bind the batter.
In place of dairy, I use plant-based milk. My go-to for vegan baking is oat or cashew milk.
Eggs are not necessary for this cake. All of the ingredients work together to form a thick batter that bakes up light and moist.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
In a large bowl, mix the flour, poppy seeds, lemon zest, baking powder, and baking soda.
In another bowl, mix together the non-dairy milk, sugar, oil, lemon juice, and vanilla.
Add the wet ingredients to the dry. Mix to combine, without over-mixing.
Grease a 9 x 13 baking dish. Pour the batter into the baking dish and spread it out.
Bake for 35 minutes, or until a toothpick comes out clean.
Cool the cake completely before adding the optional lemon frosting.
Slice into 18 pieces and enjoy.
Tips for making vegan lemon and poppy seed cake
Storage
Store the cake at room temperature for up to 3-4 days.
FAQ’s
Poppy seeds have a mildly sweet, nutty flavour.
Instead of lemon buttercream, you can use vegan cream cheese frosting or a simple glaze.
Vegan Lemon Poppy Seed Cake Recipe
Equipment
- 1 whisk
Ingredients
Vegan Lemon Poppy Seed Cake
- 3 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- zest of 1 lemon
- 1 ½ cups plant-based milk (I used cashew milk)
- ½ cup white sugar
- ¼ cup oil
- ¼ cup lemon juice (from about 1 lemon)
- 2 teaspoons vanilla extract
Optional Frosting
- ½ cup plant-based butter softened
- 1 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (180°C).
- Mix the flour, poppy seeds, lemon zest, baking powder, baking soda, and salt in a large mixing bowl.
- In a medium bowl mix together the non-dairy milk, sugar, oil, lemon juice, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until combined, without over-mixing. Over-mixing can activate gluten and result in a tough cake instead of a soft cake.
- Grease a 9 x 13 baking dish. Pour the batter into the baking dish and spread it out. Bake for 35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely. Slice and serve or add an optional lemon frosting.
- For the frosting, cream together the butter with the powdered sugar. Add the lemon juice and whip. Spread onto the completely cooled cake.
Notes
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
