Vegan Lemon Poppy Seed Cake Recipe
This vegan lemon poppy seed cake is made from scratch with common ingredients. An easy, mildly sweet cake that is ready in just 40 minutes!
Serving Size 18
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
