Vegan Lemon Poppy Seed Cake

Ginny McMeans

Published:

September 18, 2023

Last Modified:

April 16, 2026

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Bursting with the bright, tangy sweetness of fresh lemon and loaded with crackly poppy seeds, a warm slice of this vegan lemon poppy seed cake and a cup of tea are an ideal afternoon pick me up.

thickly cut slices of vegan lemon poppy seed cake are served on a platter

When you bite into a slice of this ulta-moist lemon poppy seed cake, the bright, clean flavor of fresh lemon hits you first, followed closely behind by the pop and crackle of tiny poppy seeds.

You may have enjoyed this classic combo as a muffin flavor, but when baked into a loaf cake like this, it feels a bit more indulgent. Olive oil gives this cake a rich, tender crumb while a few drops of almond extract provide a nutty counterbalance to the tangy citrus.

We live in the desert and are always swimming in citrus this time of year. When the fruit bowl is constantly full of fresh lemons, this cake becomes one of my favorite ways to use them. Even if you’re not drowning in citrus like me though, this lemon poppy cake is the kind of recipe that can make a single lemon truly shine.

Ingredient Notes

ingredients needed to make vegan lemon poppy seed cake

All-purpose flour – Classic all-purpose flour has just the right balance of softness and structure for this vegan lemon cake. I have not tested this cake with other types like whole wheat or cake flour, so steer clear of those.
Coconut sugar + Vegan cane sugar – I use a combination of these two sugars because they offer the perfect balance of sweetness and flavor. When I’ve made it with only coconut sugar, the subtly nutty tones of the poppy seeds get lost in the rich flavor. On the other hand, making it with only granulated sugar leaves me missing those caramelly notes of the coconut sugar. Using both is a must!
Extra virgin olive oil – The main source of richness for your lemon cake. Baking with olive oil produces a moist crumb and tender texture, while also balancing out all of the sharp lemon flavor here. Vegan butter will work fine too, just melt it down, cool slightly, and replace the oil in a 1:1 ratio. P.S. you’ll also need a little extra oil or butter for greasing the baking pan.
Almond extract – While vanilla extract is commonly used in baking, I prefer almond extract in this lemon poppy seed cake because it adds a uniquely nutty, sweet flavor that rounds out the citrus and poppy seeds. If almond extract is not your preference, you can substitute it with vanilla extract or leave it out altogether.
Lemon juice – Living in the Midwest and having an abundance of citrus trees, I’ve learned that fresh lemon juice is far superior to store-bought! As this is the main flavor profile of the cake, this is definitely the time to stay away from bottled juice. A single, large lemon should yield the amount of juice you need, or two smaller / medium lemons.
Poppy seeds – The other half of the lemon-poppy equation! Poppy seeds add a lovely speckle and delicious crunch to this loaf cake, as well as a woodsy, nutty flavor that permeates the batter after baking. I love poppy seeds, so I tend to add extra to my baked goods, but feel free to adjust the amount of poppy seeds based on your preference.

Step-by-Step Instructions

Prep. Lightly grease a loaf pan (I use an 8.5” x 4.5” loaf tin, but a 9” x 5” will work too) and preheat the oven to 350℉.
Combine dry ingredients. In a large mixing bowl, combine the all-purpose flour, coconut sugar, organic granulated sugar, baking powder, and salt. Use a whisk to combine thoroughly.
Add wet ingredients. Add the water, extra virgin olive oil, almond extract, and lemon juice to the dry mixture. Use a wooden spoon or rubber spatula to gently work the mixture into a smooth batter. You may notice a slight fizz and sizzle as the baking soda starts reacting with the acidity of the lemon juice; this reaction helps to make your vegan lemon poppyseed cake light and fluffy!
Fold poppy seeds. Sprinkle the poppy seeds into the bowl with the batter, then gently fold them in. Watching the seeds swirl beautiful patterns through the glossy cake batter is always my favorite moment of this recipe!
Bake. Pour the cake batter into your prepared loaf pan and transfer it to the oven and get ready for the aromas of fresh lemon and the nuanced hit of sweet almond to fill your kitchen. Bake for about 45 minutes, or until the cake is set, lightly golden brown around the edges, and a toothpick or cake tester inserted into the center comes out clean.
Slice and enjoy! Let the cake cool in the pan for about 10 minutes, then carefully turn it out on a cooling rack to cool completely. Slice as desired and enjoy as you like!

Note: If you want a little something to drizzle over your lemon poppy load cake, a simple yet delicious glaze I learned to make with my overstock of lemons combines sifted powdered sugar and fresh lemon juice. Simply whisk the two ingredients together then drizzle it over the completely cooled cake for an extra touch of sweetness!

How To Store

At Room Temperature Leftover cake should be stored in an airtight container at room temperature for up to three days.

Freezing If I’m planning on freezing this cake, I like to slice it ahead of time then wrap each slice individually in plastic wrap or aluminum foil and pack the slices together in a zip-top freezer bag. That way you can defrost one slice or a whole bunch depending on what you need!

Thawing Unwrap the slices and arrange them on a plate, then let them thaw at room temperature for about 15 minutes. Or, warm them in the microwave for just a few seconds.