Dairy Free Vegan Lemon Poppy Seed Cake

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Bright lemon zest and juice run through every layer of this cake, from the tender poppy seed-flecked crumb to the glossy glaze poured over the top. Plant-based milk soured with a splash of apple cider vinegar gives the batter that classic tangy lift, while ground flaxseed whisked into a gel does the binding work of a traditional egg. The result is a moist, springy cake with a golden edge and a soft, tight crumb that holds up beautifully under that thick lemon glaze. It's simple to pull together in two bowls, no special equipment required, and it slices into clean, pretty rounds perfect for showing off the speckled poppy seeds. This one is an easy, reliable choice for a dairy free spread, whether it's an afternoon treat or the centerpiece of a brunch table.

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Ingredients

10 servings

For the flax eggs

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
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
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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