This vegan lemon poppy seed cake is so quick and easy to make, coming together in just one bowl. With vibrant, fresh lemon flavours and that iconic nutty crunch from the poppy seeds, you’ll never guess this loaf cake is dairy free and egg free!
Preheat the oven to 180°C / 160°C fan forced and line a 8 x 4 inch loaf pan with baking paper.
In a large mixing bowl, whisk together the canola oil, white sugar and vanilla extract. Add in the lemon juice, lemon zest and almond milk and continue to mix until combined.
To the wet ingredients, sift in the plain flour, baking powder, bicarbonate of soda and salt and whisk until just combined, being careful not to overmix. Add in the poppy seeds and mix through until evenly dispersed in the batter.
Pour the batter into the prepared baking pan and place in the oven for 40-45 minutes or until the top is golden and a skewer when inserted just comes out clean. If the top is getting too brown, place some aluminum foil over the top lightly to protect it.
Once the cake is cooked, let cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Make the glaze. Whisk together the icing sugar and lemon juice. Once the cake has cooled, pour the glaze over the top of the cake. Slice to serve.
Notes
For the dehydrated lemon slices: Place lemon slices directly on a baking tray and bake in a very low oven for 3 hours, turning halfway through until they have darkened and no moisture remains.Every oven is different and cooking times may vary. Check the cake at the earliest suggested time and adjust as necessary as you don’t want to over cook the cake.