Description
This Vegan Lemon Poppy Seed Cake is a moist, tangy loaf bursting with fresh lemon zest and bright citrus flavor, complemented by the delightful crunch of poppy seeds. Made without any animal products, this cake uses vegan Greek-style yogurt and a homemade vegan buttermilk substitute for tender crumb and perfect texture. Finished with a smooth lemon glaze and extra poppy seed garnish, it’s an irresistible treat for lemon lovers seeking a dairy-free, vegan dessert.
Ingredients
Scale
Cake Batter
- 120 ml soy milk
- 60 ml freshly squeezed lemon juice
- Zest of 3 large lemons
- 200 g granulated sugar
- 120 ml olive oil
- 160 g vegan Greek-style yogurt
- 2 teaspoons vanilla extract
- 280 g all-purpose flour, sifted
- 1 tablespoon baking powder, sifted
- ¼ teaspoon sea salt
- 2 tablespoons poppy seeds (plus extra for garnish)
Lemon Glaze
- 120 g powdered sugar
- Zest of 1 lemon
- 1 teaspoon freshly squeezed lemon juice
- 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 sling to easily lift out the cake after baking.
- Make “buttermilk”: In a jug, combine the soy milk and 60 ml freshly squeezed lemon juice. Stir well and allow this mixture to sit for 10 minutes to curdle, creating a vegan buttermilk substitute.
- Flavor the sugar: In a large mixing bowl, add the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it feels moist and fragrant, infusing the sugar with bright lemon aroma.
- Mix wet ingredients: To the same bowl, add olive oil, vegan Greek-style yogurt, and vanilla extract. Whisk these ingredients together until fully combined. Then, pour in the prepared vegan buttermilk mixture and whisk again until smooth.
- Combine dry ingredients: Gradually add the sifted flour, baking powder, and sea salt to the wet ingredients in two batches. Use a rubber spatula to gently fold the mixture until just combined. Carefully fold in the poppy seeds, taking care not to overmix to keep the batter light.
- Assemble: Pour the batter into the prepared loaf tin. Place the tin on an aluminum tray or baking sheet. Optionally, dip a butter knife in olive oil and run it through the center of the batter to encourage a crack down the middle during baking.
- Bake: Bake in the preheated oven for 50-55 minutes. At 50 minutes, test the cake by inserting a toothpick or knife into the center; it should come out clean with a few moist crumbs. If not done, continue baking in 5-minute increments until fully cooked. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, lemon zest, lemon juice, and vegan Greek-style yogurt until smooth and silky. Place a sheet of parchment paper under the wire rack to catch drips. Pour the glaze over the cooled cake evenly. Garnish with additional poppy seeds and fresh lemon slices as desired. Let the glaze set before slicing and serving.
Notes
- Use fresh lemons for the best citrus flavor and zest.
- Ensure the soy milk and lemon juice sit for at least 10 minutes to create a good vegan buttermilk substitute that helps with the cake’s tenderness.
- Do not overmix the batter once the flour is added to keep the cake light and fluffy.
- The optional knife swipe through the batter encourages a decorative crack as the cake rises.
- Let the glaze set fully before slicing to prevent it from sliding off.
- This cake stores well covered at room temperature for 2-3 days or refrigerated for up to 5 days.
