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You are here: Home / Recipes / Baking & Desserts / Gluten-Free Vegan Lemon Poppy Seed Cake

Gluten-Free Vegan Lemon Poppy Seed Cake

Last updated - September 19, 2018; Published - April 1, 2018 By Rhian Williams 50 Comments

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This Gluten-Free Vegan Lemon Poppy Seed Cake is moist and fluffy, sweet and tangy and super easy to make!

As my Lemon Drizzle Cake is one of the most popular baking recipes I’ve posted, I decided to make more lemon dessert recipes, and this Gluten-Free Vegan Lemon Poppy Seed Cake is my answer!

Photo of a poppy seed loaf cake topped with three lemon triangles against a marble background

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.

Photo of poppy seed cake batter in a glass mixing bowl

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 

Photo of three mini lemon poppy seed loaf cakes on a marble background with one sliced

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.

Photo of a sliced lemon poppy seed cake

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.

Photo of a sliced lemon poppy seed cake with another cake in the background

More vegan lemon cakes:

  • White Chocolate Lemon Cake
  • Lemon Blueberry Mug Cake
  • Lemon Drizzle Cake
  • Lemon Blueberry Cake

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

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! 
4.58 from 26 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free lemon poppy seed cake, gluten-free vegan cake, vegan lemon poppy seed cake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 mini loaves
Calories: 665kcal
Author: Rhian Williams

Ingredients

Metric - US Customary

For the cake:

  • 60 g coconut oil (or sub olive or vegetable oil)
  • 200 ml unsweetened almond milk (or any other plant-based milk)
  • 4 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 3 tablespoons poppy seeds
  • 150 g ground almonds (almond meal) *
  • 150 g 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:
  • 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 
Nutrition Facts
Gluten-Free Vegan Lemon Poppy Seed Cake
Amount Per Serving
Calories 665 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 14g 70%
Sodium 141mg 6%
Potassium 249mg 7%
Total Carbohydrates 76g 25%
Dietary Fiber 9g 36%
Sugars 39g
Protein 12g 24%
Vitamin C 15.2%
Calcium 34.9%
Iron 18.2%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

This Gluten-Free Vegan Lemon Poppy Seed Cake is moist and fluffy, sweet and tangy and super easy to make! Refined sugar free. Perfect for brunch, dessert or a snack. #rhiansrecipes #vegan #glutenfree #dairyfree #lemoncake
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Filed Under: Baking & Desserts, Recipes Tagged With: baking, Breakfast, cake, dairy-free, dessert, easter, gluten-free, lemon, refined sugar free, sponge, vegan

Previous Post: « Vegan Tandoori Tofu (GF)
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Reader Interactions

Comments

  1. Aran

    April 2, 2018 at 11:22 am

    Poppy seeds are an inspiration! Lovely recipe 🙂

    Reply
    • Rhian Williams

      April 2, 2018 at 11:24 am

      Thank you so much!

  2. Ros

    April 2, 2018 at 8:33 pm

    This cake looks lovely, I can’t wait to make it tomorrow

    Reply
    • Rhian Williams

      April 2, 2018 at 9:11 pm

      Thank you so much, hope you’ll love it!

  3. Brenda

    April 3, 2018 at 9:11 pm

    ooooo delicious!

    Reply
    • Rhian Williams

      April 3, 2018 at 9:24 pm

      Thank you so much!

  4. Shara

    April 3, 2018 at 11:29 pm

    Would I be able to replace the almond flour with a gluten free flour blend?

    Thanks!

    Reply
    • Rhian Williams

      April 4, 2018 at 9:52 am

      Hi! No sorry that won’t work – you can replace the ground almonds with ground walnuts or sunflower seeds. Hope that helps!

  5. elisabeth

    April 9, 2018 at 5:49 am

    hi rhian,

    i’d like to try your recipe. it sounds delicious. should the poppy seeds be ground or whole? and what do you suggest for the flour? i have flaxseed, cocoa, chestnut and tigernut flour. would any of these be suitable?
    kind regards,
    elisabeth

    Reply
    • Rhian Williams

      April 9, 2018 at 10:56 am

      Hello! Thank you! The poppy seeds should be whole. I use a gluten-free flour blend from Dove’s Farm. I’m not sure about flaxseed, cocoa, chestnut or tiger nut flour, but if you don’t want to use a shop-bought gluten-free flour blend you can substitute the gluten-free flour blend with half rice flour and half buckwheat flour. Hope that helps!

  6. elisabeth

    April 14, 2018 at 4:14 pm

    hi rhian,

    thanks for suggesting an alternative. i tried it out with rice- and buckwheat flour and it came out deliciously. i made muffins, the backing time was about 25 min. will definitely make this recipe again!
    cheers,
    elisabeth

    Reply
    • Rhian Williams

      April 14, 2018 at 5:02 pm

      Hi Elisabeth, really happy to hear that. Thank you so much!

  7. Marco

    April 20, 2018 at 9:44 am

    Hello Rihan, my wife made these last week in muffin format and they were mindblowingly delicious!!! The texture was fluffy and just moist enough and the flavour… so delicious. Thank you for sharing the recipe. I will soon try to adapt it to make a version with no nuts in it, as I have an intolerance and it’s better if I don’t eat then. Cheers 😊

    Reply
    • Rhian Williams

      April 20, 2018 at 10:37 pm

      Thank you so much, so happy to hear that. Thank you for taking the time to share!! 🙂

  8. Shira

    April 28, 2018 at 4:28 pm

    Hey Rihan, thanks for the lovely recipe. Does this freeze well? Say I bake it minus 10 minutes and freeze and when ready to eat the frozen ones just bake for another 10-15 minutes?

    Reply
    • Rhian Williams

      April 28, 2018 at 4:39 pm

      Hi – yes it should freeze well! I would recommend baking it for the recommended time and then freezing, and baking in the oven again. Shouldn’t be a problem!

  9. I irma

    April 28, 2018 at 6:24 pm

    Hi
    Very happy to find your recipes. Can you please let me know what you mean gf flour blend? I have gf flour however it doesn’t say blend on it. Assume it should just wheat without the gluten , very white and noisy to touch
    Thanks

    Reply
    • Rhian Williams

      April 28, 2018 at 7:45 pm

      Yes normal gluten-free flour – I use Doves Farm plain gluten-free flour! Sorry if that wasn’t clear.

  10. Anonymous

    May 2, 2018 at 10:19 pm

    Will this work without the poppy seeds?

    Reply
    • Rhian Williams

      May 2, 2018 at 10:20 pm

      Yes!

  11. Angela

    May 5, 2018 at 5:59 am

    What is the difference between baking powder and bi-carbonate soda ? Is the gluten free flour plain?

    Reply
    • Rhian Williams

      May 5, 2018 at 1:45 pm

      Bicarbonate of soda is also known as baking soda, and it serves a different purpose to baking powder in this recipe. The baking powder is for making the sponge rise, whilst the bicarbonate of soda is alkali, so reacts with the acidic vinegar to produce fluffiness. And yes plain gluten-free flour.

  12. Joanne

    May 22, 2018 at 6:47 pm

    Hi Do you know how many calories it would be for each cupcake? Thank you x

    Reply
    • Rhian Williams

      May 22, 2018 at 7:35 pm

      Hi! It’s 92 calories per cupcake if you make 12 cupcakes!

  13. Anne

    June 4, 2018 at 3:56 pm

    Just made these – I made two mini loaves and 4 doughnuts. Halved the maple syrup. DELICIOUS! My question is, what’s the best way to store these if not eaten immediately in one day? Air tight container on the counter? Fridge? Thank you!

    Reply
    • Rhian Williams

      June 5, 2018 at 12:07 am

      Thank you so much! Either an air tight container or the fridge is fine – depends how long you plan to store them for and how hot it is where you live. If it’s not too hot and you plan on finishing them the next day, an air tight container on the counter is fine, otherwise I’d recommend keeping them in the fridge. Hope that helps!

  14. Joy

    July 3, 2018 at 11:54 pm

    Is there another sugar substitute I can use for diabetics?

    Reply
    • Rhian Williams

      July 4, 2018 at 1:33 am

      What do you usually use as a sugar substitute for diabetics? If the sweetener is liquid, it should work fine to just substitute that for the maple syrup. Hope that helps!

  15. Rawan

    July 4, 2018 at 11:36 am

    Hello. I would love to make this recipe but have only spelt flour, buckwheat flour and wholewheat flour. Would any of these work? Thank you

    Reply
    • Rhian Williams

      July 4, 2018 at 12:40 pm

      Thank you! Spelt, buckwheat or whole-wheat flour all work in place of gluten-free flour. But you’ll still need to use the ground almonds! Hope that helps!

  16. Sunbeam

    July 19, 2018 at 2:45 am

    I substituted almond meal with coconut flour and it made the mixture crumbly almost like cookie batter.. so I packed them into muffin cups and it made some yummy muffin cookie things : ) not as fluffy as yours looks but definetly worked for what I already had in the kitchen. Thanks or sharing 🙂

    Reply
    • Rhian Williams

      July 19, 2018 at 7:31 pm

      Thank you so much, so glad you liked the recipe!! If substituting the almond meal with coconut flour, you can use a fifth of the amount of coconut flour and the recipe should turn out super fluffy like the almond meal original. Thank you again!

  17. Tes

    August 6, 2018 at 7:04 am

    Hi x can the muffins be frozen and if not, How many days would they stay fresh? Thank you!

    Reply
    • Rhian Williams

      August 6, 2018 at 3:20 pm

      They keep in the fridge for up to a few days. They can be frozen though, I would suggest thawing them out and then reheating them in the oven! Hope that helps.

  18. Anonymous

    September 1, 2018 at 5:14 pm

    Was really looking forward to this but mine was a complete disaster. Recently had to go dairy free and have struggled to find any free from stuff that doesn’t taste like pure sugar.
    Unfortunately even after following the recipe very closely and doing everything instructed, the cake wouldn’t set and then burnt. Covered it in foil to prevent it going any browner and still wouldn’t set. Where did I go wrong? Is there a reason why it wouldn’t set?

    Reply
    • Rhian Williams

      September 1, 2018 at 8:16 pm

      Hi – thank you for your feedback, I’m so sorry the cake didn’t turn out. Did you add the right amount of liquid and what type of gluten-free flour did you use?

  19. Morgan Lunsford

    September 12, 2018 at 1:18 pm

    How about one loaf pan?? Or would it make two regular sized loafs? I don’t want to do muffins or have mini loaf pans :/

    Reply
    • Rhian Williams

      September 12, 2018 at 2:36 pm

      Yes you can use one loaf pan – see instructions for that in the recipe notes!

    • Morgan Lunsford

      September 14, 2018 at 8:21 pm

      Use the cake instructions? I’m not seeing a regular sized loaf pan. Hoping you see this before morning!! Wanting to make this for a brunch I’m hosting

    • Rhian Williams

      September 14, 2018 at 10:06 pm

      Hi! Sorry only just saw this. Oh I’m so sorry I thought I’d written the loaf pan option too but just realised it’s a springform baking tin. It’ll take around 40-45 minutes in a regular loaf pan, or until an inserted skewer comes out clean. Please let me know if you have any other questions!

  20. Diane

    September 18, 2018 at 9:14 pm

    This recipe looks great and well explained . It’s great to see a recipe with UK ( European ) measurements rather than just the US cup version . Will oatley milk work instead of almond mild as I’ve not always had success with it but that maybe down to the recipe or me !

    Reply
    • Rhian Williams

      September 18, 2018 at 9:22 pm

      Hi thank you so much! yes any type of plant-based milk will work!

  21. Diane

    September 18, 2018 at 9:30 pm

    Thank you for getting back . I’m inspired to make it fir my granddaughter !

    Reply
    • Rhian Williams

      September 18, 2018 at 10:36 pm

      Aw that’s great, thank you so much!

  22. Viv

    October 30, 2018 at 12:30 pm

    Thank you so much for sharing this recipe, I made a Lemon Poppy Seed loaf. It was delicious and not sure we will need to worry about how to store leftovers!

    Reply
    • Rhian Williams

      October 30, 2018 at 2:17 pm

      Haha aw thank you so much, so glad you liked it!

  23. Roberta Wiebe

    November 8, 2018 at 10:03 pm

    HI Rhian, in your nutrition facts, it says 39gr of sugar, is that for the whole recipe, that seems like a lot for one slice or one muffin, thanks

    Reply
    • Rhian Williams

      November 8, 2018 at 11:24 pm

      Hi, that’s for one mini loaf cake, but the mini loaf cakes are much bigger than the size of a slices/one muffin. Hope that helps!

  24. Anonymous

    January 8, 2019 at 7:34 pm

    Can you use golden syrup rather than mayple? Thank you

    Reply
    • Rhian Williams

      January 9, 2019 at 2:33 am

      Yes!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients. Learn more here.

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