Vegan in the Freezer

Vegan Food Recipes for Everyone

Moist Lemon Poppy Seed Cake

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Moist Lemon Poppy Seed Cake has a little zing of sweet lemon freshness.  It looks like a bread but tastes like a cake.

Moist Lemon Poppy Seed Cake has a little zing of sweet lemon freshness. So easy and you only need one bowl. It looks like a bread but tastes like a cake.

Poppy seed cake is just so beautiful.  The lemony yellow color speckled with tiny little poppy seeds in intriguing.  The only thing that you probably need to buy for this recipe is a jar of poppy seeds and possibly a lemon.

We live in the dessert and are swimming in citrus this time of year.  I happily have an orange a day and there are lemons galore.  Unfortunately, some extremely cold days got our grapefruit trees so we are hoping they come back.  If not, have no fear, we will replant.

You will love yourself and your family will give you sparkling smiles if you make this cake.  So … go for it.  Nothing is more satisfying than turning out something special with so little effort.

 

Moist Lemon Poppy Seed Cake has a little zing of sweet lemon freshness. It looks like a bread but tastes like a cake.
 
 

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Moist Lemon Poppy Seed Cake has a little zing of sweet lemon freshness. It looks like a bread but tastes like a cake.
5 from 3 votes
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Moist Lemon Poppy Seed Cake

Moist Lemon Poppy Seed Cake has a little zing of sweet lemon freshness.

Course Dessert
Recipe Type Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 Slices
Calories 391 kcal
Author Ginny McMeans

Ingredients

  • 2 cups all purpose flour
  • 3/4 cup coconut sugar
  • 3/4 cup sugar organic
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup water
  • 1/2 cup coconut oil
  • 1 teaspoon almond extract
  • 2 tablespoons lemon juice , you can also fresh, substitute grapefruit juice
  • 2- 4 tablespoons poppy seeds

Instructions

  1. Preheat the oven to 350°.
  2. Lightly grease a loaf pan.
  3. In a large bowl, add the flour, sugars, baking powder and salt.
  4. Add the water, coconut oil, almond extract, lemon juice.
  5. Mix well.
  6. Fold in the poppy seeds.
  7. Pour into the prepared loaf pan.
  8. Bake at 350° for 1 hour.
  9. The edges are lightly golden brown, and a toothpick inserted in the middle comes out clean.
  10. Let cool in the pan for 10 minutes.
  11. Carefully turn out on a cooling rack to cool completely.

Recipe Notes

Serve fresh. It also freezes perfectly.

 

 

 

Nutrition Facts
Moist Lemon Poppy Seed Cake
Amount Per Serving (1 Slice)
Calories 391 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 12g 60%
Sodium 179mg 7%
Potassium 182mg 5%
Total Carbohydrates 58g 19%
Dietary Fiber 2g 8%
Sugars 28g
Protein 4g 8%
Vitamin C 1.8%
Calcium 14.5%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

 
 

Moist Lemon Poppy Seed Cake has a little zing of sweet lemon freshness. photo
 

 

 

 

Reader Interactions

Comments

  2. I made the recipe as 20 muffins at 20 minutes in the oven and they were fantastic! Thank you so much for sharing this recipe. It will certainly be a new staple in my vegan home 🙂

  3. No Alissa, that is not alright. That is duplicate content and copyright infringement. It would be trouble for me and for you. You have to create your own recipes, take your own photos and write with your own words.

  4. HI Ginny!
    First of all, I love your lemon poppy seed recipe!!
    I also have my own blog. It isn’t quite finished yet; I still need to post my first blog. I thought your lemon poppy seed cake recipe was perfect for my first blog. I was wondering if it was alright if I posted your recipe on my blog? I would give full credit to you, of course. If not, I totally understand! Have a great day, Alissa.

  5. That will work! It will be a little different from the original but should be great. I think sweeter (cane sugar) and the applesauce (if not sweetened) and lemon zest should add to that nice tart contrast. Sounds wonderful and thanks so much for your feedback!

  6. I’m trying this now with a bit of a difference. I used 1 cup of cane sugar and substituted the oil for apple sauce to reduce the fat and sugar intake. I also added a teaspoon of lemon zest because I love the taste it gives and seeing the specs of zest in the cake. Tastes delicious so far, haven’t had a proper slice yet, just (a few) crumbs while it cools!

  7. It surprises me that it was a lot darker. I am so sorry. I know that in photography you sometimes have to lighten the picture to compensate for light but your cake shouldn’t be that much darker than the photo. White flour and white granulated sugar? I am stumped – again I apologize.

  8. Hello! My cake turned out a lot darker than yours, i.e close to ginger bread! The coconut sugar and the sugar itself being brown, how do you come up sith a white batter? Apart from that very nice cake. Thanks

  12. Hi there!

    8′ about to make this but realized my coconut oil has been sitting in my shower. What do you recommend using in place of coconut oil?

  14. Hi Ginny! I made this lemon poppy seed cake for my family this afternoon and they LOVED it! Thank you so much for a great recipe.

  16. Made this last night using whole grain flour and lemon juice concentrate…AMAZING! I have no idea how there is any left in the fridge.

  19. I am out of cocunut sugar so am glad I can substitute with no issues. We just moved to a town that has ZERO vegan ingredients… not sure what I’m going to do about that. Hope I can order mail delivery for most things. Can’t wait to have this melting in my mouth!! Thanks, Ginny!

  20. Hi there, is 3 cups of flour correct? I have a feeling it should be 2 cups because mine turned out like bread dough…and then I had to add more liquid to salvage the cake – don’t know if it’ll be ok yet as it’s baking in the oven right now but just thought I’d let you know.

  21. Hi Sonya! Coconut sugar is a Trader Joe’s, Sprouts and natural food stores like that. Yes, you can use regular sugar and oil without any problem.

  31. Lemon poppy seed cake has been a favorite of mine since I was a little girl…it’s one of the first cakes I learned how to bake! Now to make your fantastic vegan version!! (saw the comment about the dairy ads…I think they’re gone now!!) xx

  35. Looks delicious! BUT, do you have any control over who advertises on your blog? At the bottom of the second photo of the cake slices there’s a banner ad for Dairy Farmers of Washington “Milk, There Is No Substitute, Choose Natural”…. For a vegan site, them are fightin’ words!!!

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