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Zingy lemons and light poppy seeds combine perfectly in this delicate but moist vegan lemon poppy seed cake. Topped with a drizzle of sweet icing you'll be making this cake again and again! #lemoncake #lemonpoppyseedcake #lemonloaf #vegancake #dairyfree #eggfreecake #veganbaking #nondairymilk #veganmilk | Recipe on thecookandhim.com

Vegan Lemon Poppy Seed Cake

Prep: 15 mins | Cook: 65 mins | Total: 80 mins | Quantity: 8-10 slices

Ingredients

Cake:

  • 2 lemons
  • 3/4 cup (170g) dairy free plain yoghurt
  • 1/4 cup (55 ml) light vegetable oil
  • 1 cup (250 ml) non dairy milk
  • 1/2 tsp vanilla extract
  • 2 cups (350g) plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 cup (250g) caster sugar
  • 1/4 cup (40g) poppy seeds

Icing:

  • 1/2 cup (85g) icing sugar

Equipment:

2lb loaf tin

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and grease and flour or line a 2lb loaf tin
  2. Grate the zest from both lemons and put into a large bowl. Set aside
  3. Into a bowl or jug put the yoghurt, vegetable oil, milk and vanilla and the juice from 1 + 1/2 lemons - reserve the other 1/2 lemon for the icing drizzle
  4. Whisk the wet ingredients together
  5. To the large bowl with the lemon zest add the flour, baking powder, bicarbonate of soda, sugar and poppy seeds and whisk together
  6. Pour the jug of wet ingredients into the bowl of dry and mix everything together well, stirring up from the bottom of the bowl to make sure you don't leave any flour 'pockets'
  7. Pour the batter into your prepared tin and bake the cake for 1 hour and 5 minutes
  8. Test the cake to see if it's cooked by inserting a cocktail stick or skewer into the cake - if it comes our clean with no raw batter clinging to it the cake is done. If not, return the cake to the oven and cook for a few more minutes
  9. Once cooked allow the cake to cool in the tin for 15-30 minutes before carefully turning out onto a wire rack to cool completely
  10. Once cooled mix together the icing sugar with enough of the juice from the reserved 1/2 lemon to make a thick but runny icing
  11. Drizzle or spread over the cake and store in an airtight container or slice and freeze

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-lemon-poppy-seed-cake/