Low Sugar Vegan Lemon Poppy Seed Cake

Total time1 hr 30 min

Prep time20 min

Cook time40 min

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the cake

1 cup plant-based milk
1 tbsp apple cider vinegar
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp poppy seeds
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup vegan butter, softened
1 tbsp lemon zest (from about 2 lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper.

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