This lemon poppy seed loaf is moist and delicious! It's vegan, can be made gluten free, & sugar-free thanks to purecane 1-1 sugar substitute. Top it off with a vegan lemon frosting for a sweet treat!
2 ¼cupregular or gluten free all purpose flourIf gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
1tablespoonpoppy seeds
Lemon Frosting
1 ¼cuppowdered sugar or ¾ purecane powdered sugar substitute
3tablespoonlemon juice
1tablespoonunsweetened almond milk, oat milk, or regular milk
Instructions
How To Make Lemon Poppy Seed 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 poppy seeds.
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.