Gluten Free Vegan Lemon Poppy Seed Cake

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Bright citrus and crunchy poppy seeds make this cake feel like sunshine on a plate, with a crumb that stays tender thanks to a simple flax-and-plant-milk base. The batter comes together in two easy bowls—no mixer skills required—and bakes into a golden round with just the right amount of spring. Fresh lemon zest and juice go into both the cake and the glaze, so every bite carries that same tangy-sweet brightness, and the glaze sets into a glossy, drippy finish that looks as good as it tastes. It's an easy one-pan bake that slices cleanly and holds its shape, perfect for a weekend brunch or afternoon coffee break. This one is a great pick for a gluten free dessert table, no fuss involved.

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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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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