Why you’ll love this Lemon Poppy Seed Cake
This cake is so versatile as it’s great for breakfast, brunch, dessert or a snack. It also works well for lots of events like birthdays, Easter, Mother’s Day and baby showers! The cake is made using my go-to vegan, gluten-free and refined sugar free sponge recipe: it comes together easily in one bowl, uses familiar ingredients and it’s super versatile too. The coconut oil can be substituted for vegetable or olive oil, the maple syrup can be substituted for any other liquid sweetener such as agave or brown rice syrup, and you can use any type of plant-based milk.
What equipment should you use to bake this Lemon Poppy Seed Cake?
I decided to bake this Gluten-Free Vegan Lemon Poppy Seed Cake in mini loaf cases because I thought they were cute, but there are other options too. Instead of mini loaves, you can also make these into:- cupcakes – makes around 12 cupcakes, use a
muffin/cupcake tin and cook for around 15 minutes - one large cake – use a 18cm / 7 inch springform baking tin, and cook for around 30 minutes
- one large loaf – use a one-pound loaf tin and cook for 45 minutes
- muffins – you can just use this recipe for my Lemon Poppy Seed Muffins
How to make the lemon syrup
I decided to drizzle some lemon syrup over the cake for extra moistness, sweetness and lemon flavour! The syrup is refined sugar free and low-maintenance too, as it doesn’t require any cooking and you can quickly mix it together whilst you’re waiting for the cake to bake in the oven. Tip: It’s important to pour the syrup over the cake whilst it’s still warm from the oven, because that’s the best way for it to be absorbed.Tips for baking with lemons
- For optimum lemon flavour, I would recommend using fresh lemons (not ones that you’ve had sitting in your fruit bowl for weeks!) and organic ones if possible.
- You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
- I would recommend tasting the lemon juice you’re using and adjusting the amount of lemon juice you use accordingly.
- For the lemon zest, make sure you use unwaxed lemons.
How long does this Gluten-Free Vegan Lemon Poppy Seed Cake keep for?
This cake tasted best eaten on the day it was made, but keeps covered in the fridge for up to a few days. Leftovers taste best reheated in a dry frying pan or the microwave.
More vegan lemon cakes:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Lemon Poppy Seed Cake
This Gluten-Free Vegan Lemon Poppy Seed Cake is moist and fluffy, sweet and tangy and super easy to make!
Print Pin RatePrep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 mini loaves
Calories: 694kcal
Ingredients
For the cake:
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
- 6 tablespoons lemon juice
- 2 tablespoons lemon zest (use unwaxed lemons)
- 10 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 3 tablespoons poppy seeds
- 150 g (1 1/4 cup) ground almonds (almond meal) *
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
For the syrup:
- 2 tablespoons lemon juice
- 4 tablespoons maple syrup
Instructions
For the cake:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds and ground almonds
- Sift in the flour, baking powder and bicarbonate of soda
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Transfer mixture into mini loaf tins**
- Bake in oven for 15-20 minutes until risen and golden brown and an inserted skewer comes out clean
For the syrup:
- Whilst the cake it baking, mix together the lemon juice and maple syrup
- Drizzle it over the cake as soon as it's out of the oven - it will soak into the cake better when it's hot
- Be sure to wait for the cake to cool completely before cutting
- This cake tasted best eaten on the day it was made, but keeps covered in the fridge for up to a few days. Leftovers taste best reheated in a dry frying pan or the microwave
Notes
*You can alternatively use almond flour **Instead of mini loaves, you can also make these into:
almond flour **Instead of mini loaves, you can also make these into:- cupcakes - makes around 12 cupcakes, use a muffin/cupcake tin and cook for around 15 minutes
- one large cake - use a 18cm / 7 inch springform baking tin, and cook for around 30 minutes
- one large loaf - use a one-pound loaf tin and cook for 45 minutes
- muffins - you can just use this recipe for my Lemon Poppy Seed Muffins
Tips for baking with lemons
- For optimum lemon flavour, I would recommend using fresh lemons (not ones that you've had sitting in your fruit bowl for weeks!) and organic ones if possible.
- You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
- I would recommend tasting the lemon juice you're using and adjusting the amount of lemon juice you use accordingly.
- For the lemon zest, make sure you use unwaxed lemons.
Nutrition Facts
Gluten-Free Vegan Lemon Poppy Seed Cake
Amount Per Serving
Calories 694 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 15g75%
Sodium 142mg6%
Potassium 280mg8%
Carbohydrates 84g28%
Fiber 9g36%
Sugar 46g51%
Protein 13g26%
Vitamin C 15mg18%
Calcium 360mg36%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Sarah
Hi, I just made your lemon and poppyseed cake. I was nervous as it was the first time I had made anything gluten free etc. Love the result! I only had limes on hand so used those instead of lemons. The maple lime juice syrup really makes it! My husband had to steal a piece early. Delicious!
Rhian Williams
Thank you so much, so glad you like it!
Megan
Hi Rhian, if I wanted to make a bigger cake using this recipe, say a 22-24cm bundt cake, would you have any guidance about how to increase the quantity whilst still ensuring a good bake? Thanks.
Rhian Williams
Hi – I would use about 1.5 times the amount probably. Then keep an eye on it as it bakes to make sure it doesn’t burn and cook until an inserted skewer comes out clean!
Ellen McGuffie
Sorry, you’re a better cook, I’m sure, but I’m better at grammar. You are making a very common mistake so many young writers are making today. You are using “substitute” backwards. You mean that you can substitute these other ingredients FOR what the recipe calls for rather than by. You are saying the precise opposite of what you mean.
If the recipe calls for coconut oil and you want to say you can use SOMETHING ELSE instead, you say “You can substitute butter or lard or oil for the coconut oil.” If you say “You can substitute butter by coconut oil,” you are saying that you can use coconut oil INSTEAD OF butter, not the other way around, not butter instead of coconut oil. Since your recipe calls for coconut oil, I must assume you mean that you can use butter or oil instead of the coconut oil if you wish, in which case you say “You can substitute butter or oil for the coconut oil.” “Substitute… for…” means “use this instead of that.” Substitute butter for the coconut oil. Use butter instead of coconut oil. Use butter in place of the coconut oil.
Honestly, I cannot understand why this is so difficult to understand. I haven’t seen this used right in ages. What happened? Please, honestly, look in a good dictionary.
Ellen
M
Hey Ellen,
Your comment could have been very positive, ,and helpful but instead you come off as a prick!!
Especially your opening statement, it was un-called for and not warranted. Those of us who understand English can clearly understand what this beautiful young lady was saying and what she meant throughout her post. Did you even make the loaf? Or did you just come on her page just to be arrogant? Meh…so you’re grammar is better but it seems you’re comprehension skills are well below average work on that!!
Rhian, thank you for this wonderful recipe, my family and I love it! I tried a vanilla topping instead and it turned out magical! Thanks again and kept these recipes coming!!
M.
Rhian Williams
Thank you so much, so glad you liked it! And thank you for your kind words, much appreciated!
Ellen McGuffie
* You got it right on your index card, “(Or sub this or that…) You just got it wrong in your text.
Rhian Williams
Thank you so much for the feedback!
Katrina
Hi,
I recently had a staff member added to my team who is vegan, and I already have 2 gluten free (celiac) staff members. I love baking for my staff, but have never baked gluten free and vegan together before.. this lemon and poppyseed cake turned out amazing (after a failed first attempt with a different recipe).
You have a real talent, and I can’t wait to try more of your recipes !!
Rhian Williams
Yay thank you so much, so happy to hear that!!