Vegan Lemon Poppy Seed Cake

Lemon poppy seed cake has a tangy sweetness of lemon that pairs perfectly with the slightly nutty flavor of poppy seeds. Despite its bread-like appearance, it tastes just like cake!

Poppy seed cake is just so beautiful. The lemony yellow color speckled with tiny little poppy seeds is 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 desert 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.

Ingredients

• All-Purpose Flour- Provides the structure and bulk of the cake.
• Coconut Sugar- Adds a touch of sweetness and caramel notes to the cake.
• Organic Granulated Sugar- A classic sugar that adds sweetness and helps with moisture.
• Baking Powder- Acts as a leavening agent to make the cake rise.
• Salt- Balances out the flavors of the other ingredients.
• Water- Provides moisture to the cake batter.
• Extra Virgin Olive Oil- Adds moisture and richness to the cake.
• Almond Extract- While vanilla extract is commonly used in baking, I prefer almond extract in this lemon poppy seed cake because it adds a unique nutty and sweet flavor that compliments the tangy and sweet flavors of the lemon and sugar. The combination creates a balanced and satisfying taste that I enjoy.
• Lemon Juice- Provides the zesty lemon flavor.
• Poppy Seeds- Gives the lemon cake texture and a slightly nutty taste.

How To Make Vegan Lemon Poppy Seed Cake

1. Prep- Lighty grease a loaf pan and preheat your oven to 350F.
2. Combine- Mix the all-purpose flour, coconut sugar, organic granulated sugar, baking powder, and salt in a large bowl.
3. Add Wet Ingredients- Pour in the water, extra virgin olive oil, almond extract, and lemon juice to the dry mixture. Mix well until a smooth batter forms. 
4. Fold in the Poppy Seeds- Gently fold the poppy seeds into the cake batter.
5. Bake- Pour the batter into the greased pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden brown.
6. Enjoy- Let the cake cool in the pan for about 10 minutes, then carefully turn it out on a cooling rack to cool completely. Serve as desired, and enjoy!

Note- I love using this cake batter in muffin tins to make adorable bite-sized lemon poppy seed muffins for large gatherings.

Chef Tips

• Living in the Midwest and having an abundance of citrus trees, I’ve learned that fresh lemon juice is far superior to store-bought! The best way to juice a lemon is to roll it on a cutting board with your palm, applying slight pressure before cutting and squeezing.
• I love anything with poppy seeds, so I tend to add a little extra to my cake. Feel free to adjust the amount of poppy seeds based on your preference.
• A simple yet delicious glaze I learned to make with my overstock of lemons combines powdered sugar and fresh lemon juice. Drizzle it over the cooled cake for an extra touch of sweetness!

Popular Substitutions And Additions

• Gluten-Free Option- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free blend or almond flour. Just be sure to check that your baking powder is also gluten-free.
• Oil- If you prefer vegan butter instead of olive oil, substitute it in equal amounts.
• Juice- Want a twist on the classic lemon poppy seed cake? Substitute the lemon juice with grapefruit juice or lime juice for a refreshing citrus flavor. 
• Zest- For an added burst of citrus flavor, add some lime, grapefruit, orange, or lemon zest to the cake batter before baking. 
• Extract- If almond extract is not your preference, you can substitute it with vanilla extract or leave it out altogether. 

Vegan Lemon Poppy Seed Cake Storage

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

You can freeze individual slices by wrapping them well in plastic wrap or foil and thaw them as needed.

To reheat, thaw the slices at room temperature or warm them in the microwave for a few seconds.