Super Moist Vegan Lemon Poppyseed Cake with Lemon Frosting
This lemon poppyseed cake is moist and delicious! It's vegan, can be made gluten free, & sugar-free thanks to purecane 1-1 sugar substitute.
Ingredients
Vegan Super Moist Lemon Poppyseed Cake
- 1 cup almond or oat milk
- ¼ cup melted vegan butter
- ½ cup lemon juice
- 1 cup cane sugar or ½ cup purecane sugar substitute
- 1 teaspoon lemon extract
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- 2 ¼ cup regular or gluten free all purpose flour
- 1 tablespoon poppyseeds
Vegan Lemon Frosting
- 1 ¼ cup powdered sugar or purecane powdered sugar substitute
- 3 tablespoon lemon juice
- 1 tablespoon oat milk
Instructions
Vegan Super Moist Lemon Poppyseed Cake
- Preheat the oven to 375.
- Mix the oat milk, melted vegan butter, lemon juice, purecane or sugar, baking soda, baking powder, and vanilla together. Add the lemon extract if desired. Then, add the flour and mix until a batter forms. Be careful not to over-mix or the cake will be dense. Fold in the poppyseeds.
- Transfer the batter into a greased 9x5 inch metal loaf pan and bake in the oven for about 40-45 minutes or until the loaf has risen completely and is golden. While the loaf is baking, use a whisk to mix the powdered sugar, lemon juice, and oat milk together to make the frosting.
- Allow the cake to cool and then drizzle the frosting over the top. If you used purecane sugar substitute in the batter and frosting, you the cake will be 133 calories per slice.
Video
Nutrition
Serving: 1gCalories: 244kcalCarbohydrates: 49gProtein: 3gFat: 4g
Tried this recipe?Let us know how it was!
Nazifa says
It was delicious, I love how easy to follow your recipes are and they always come out delicious
Sophia says
Hello! I’d love to make this for my husbands birthday cake in a couple of days! Could I double it and fit it in a Bundt loaf or do a bigger cake pan? Do you have any recommendations? Thank you! xx
Jillian says
Hi Sophia, this recipe turns out great in bundt cake form! If you double it, you may need a very large bundt cake pan or do 2 separate cake rounds. Can't wait to hear how he likes it!
Connie says
Can I sub coconut milk for oat milk?
Jillian says
Hi Connie, coconut milk will be delicious in this. I'd recommend using the refrigerated kind rather than the full-fat canned kind.
Leslie says
Hi! Would I be able to make this into muffins? How long would it be in the oven for?
Jillian says
I'd recommend using my lemon poppy seed muffins recipe