Vegan Poppy Seed Cake
Delightfully moist and bursting with flavor, this Vegan Poppy Seed Cake is the perfect plant-based treat for any occasion. Made with almond milk and apple cider vinegar to create a tender crumb, this dairy-free cake combines the nutty crunch of poppy seeds with the bright citrus notes of fresh lemon zest. Sweetened naturally with maple syrup and topped with a tangy lemon glaze, this recipe is free of eggs and butter without compromising on richness or taste. Quick and easy to prepare, this classic dessert bakes to perfection in just 35 minutes, making it ideal for gatherings or an indulgent tea-time treat. Plus, its light texture and vibrant flavors are sure to win over vegans and non-vegans alike.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
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.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
In a separate bowl, combine the melted coconut oil, maple syrup, vanilla extract, and lemon zest. Stir in the prepared vegan buttermilk.
Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Once the cake is completely cooled, drizzle the lemon glaze evenly over the top.
Let the glaze set for a few minutes, then slice and serve. Enjoy your vegan poppy seed cake!
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 498.2 g | 181% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 296.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 961 mg | 74% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 664 mg | 14% | |
*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.
