Vegan Poppy Seed Cake

Delight your taste buds with this moist and zesty Vegan Poppy Seed Cake, a plant-based twist on a classic favorite. This easy-to-make dessert combines earthy poppy seeds with the bright freshness of lemon zest and a tangy lemon glaze, creating a perfect harmony of flavors. Made with wholesome ingredients like almond milk, maple syrup, and coconut oil, this cake is free from dairy and eggs, yet remains wonderfully fluffy and tender. The simple process, including a quick homemade vegan buttermilk and minimal mixing, ensures a no-fail bake every time. Serve this crowd-pleasing cake as a sweet finale to any meal, or enjoy it with a steaming cup of tea for a cozy treat. Perfect for vegans and dessert lovers alike, this recipe will have everyone asking for seconds!

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Poppy seeds
• 1 cup Almond milk
• 1 tablespoon Apple cider vinegar
• 0.5 cup Coconut oil, melted
• 0.75 cup Maple syrup
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon zest
• 1 cup Powdered sugar
• 2 tablespoons Lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a small bowl, combine the almond milk and apple cider vinegar. Stir well and set aside for a few minutes to curdle slightly, creating a vegan buttermilk.

Step 3

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

Step 4

In a separate bowl, combine the melted coconut oil, maple syrup, vanilla extract, and lemon zest. Stir in the prepared vegan buttermilk.

Step 5

Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.

Step 6

Transfer the batter into the prepared cake pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Step 10

Once the cake is completely cooled, drizzle the lemon glaze evenly over the top.

Step 11

Let the glaze set for a few minutes, then slice and serve. Enjoy your vegan poppy seed cake!

Nutrition Facts

Serving size	(1005.1g)

Amount per serving	% Daily Value*
Calories	3294.6

Total Fat 139.8g	0%
Saturated Fat 100.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2059.8mg	0%
Total Carbohydrate 498.2g	0%
Dietary Fiber 14.9g	0%
Total Sugars 296.6g
Protein 32.9g	0%

Vitamin D 78.1IU	0%
Calcium 960.6mg	0%
Iron 15.5mg	0%
Potassium 663.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 3.9%

Carbs: 58.9%