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Vegan Lemon Poppy Seed Cake

  • Author: Brittany Mueller
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 1 loaf 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan


This vegan lemon poppy seed cake is moist, light, and zipping with tangy lemon flavour. The cake is topped with a sweet lemon zest flecked glaze.



Lemon Poppy Seed Cake:

  • 1 tbsp (15 ml) (10 g) chia seeds
  • ¾ cup (185 ml) soymilk
  • 3 tbsp (45 ml) fresh lemon juice
  • 1 tsp (5 ml) vanilla
  • ⅓ cup (80 ml) (75 g) coconut oil, soft (at room temperature)
  • ⅔ cups (160 ml) (145 g) granulated sugar
  • 1 ⅓ cups (330 ml) (180 g) unbleached all-purpose flour
  • 1 ½ tsp (7.5 ml) baking powder
  • ¼ tsp (2.5 ml) baking soda
  • ¼ tsp (1.25 ml) salt
  • 1 tbsp (15 ml) (11 g) poppy seeds
  • 2 tbsp (30 ml) (16 g) lemon zest

Lemon Glaze:

  • ⅔ cup (160 ml) (100 g) icing sugar
  • 2 tbsp (30 ml) lemon juice
  • ½ tbsp (7.5 ml) (4 g) lemon zest


Lemon Poppy Seed Cake:

  1. Preheat oven to 350°F (180 °C).
  2. Whisk together chia seeds, soy milk, lemon juice, and vanilla. Set aside to thicken.
  3. Cream together coconut oil and sugar.
  4. Add the thickened chia seed mixture to the creamed butter.
  5. Combine the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  6. Add the dry ingredients to the wet ingredients and mix for 30 seconds.
  7. Line a loaf pan with parchment paper. Empty batter into loaf pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool on a cooling rack. Prepare Lemon Glaze.

Lemon Glaze:

  1. Whisk together icing sugar, lemon juice, and lemon zest.
  2. Using the edges of the parchment paper, pop the cooled cake out of your loaf tin. Peel the paper away from the edges of the cake and cover with glaze. Using the parchment paper, pop the glazed cake back into the loaf tin (this allows the glaze to soak into the sides of the cake too!)
  3. Slice and serve.

Keywords: vegan lemon cake, vegan lemon loaf