Vegan lemon poppyseed cake baked in an 8×8 cake pan and drizzled with lemon glaze. This cake recipe is easy to whip up, which is perfect for when you’re looking for a quick and easy cake recipe for whatever occasion it may be!
This lemon poppyseed sheet cake is fluffy, moist, lemony and textured.
Ingredients
- Plant milk (I like to use cashew or soy milk, but you can equally use almond or oat milk)
- Apple cider vinegar (to be combined with the plant milk to create vegan buttermilk)
- All purpose flour
- Granulated sugar
- Baking powder and salt
- Vegetable oil
- Lemon (we’ll be using the juice as well as the zest for maximum flavour!)
- Poppyseeds (to be honest, poppyseeds don’t provide much flavour, but it definitely adds a subtle crunchy texture to the cake)
- Icing sugar (for the lemon glaze)
FAQ
There are many appliances out there designed for juicing citruses, but if you don’t have any gadgets, you can simply use you hands to squeeze the lemons and use a small spoon to press out as much juice as possible. You may also need to strain the lemon juice to get rid of any pulp and seeds.
Zesting citrus fruits such as lemons means grating off the outer layer of its skin. To zest the lemons, grate all sides of the lemons using a small-sized cheese grater. You’ll know when you’re done grating with there is no more yellow left on the lemon.
Yes! In this recipe, we are making clearer glaze to pour on top of the cake and allow it to harden.
Rundown of steps
- Combine the plant milk and apple cider vinegar.
- Whisk together the dry ingredients
- Into the large bowl, add the curdled plant milk, lemon juice, lemon zest and oil and mix everything together.
- Add in the poppyseeds and mix.
- Bake batter in an 8×8 cake pan.
- Combine sifted icing sugar and lemon juice to make lemon glaze.
- Glaze the cake once it is completely cool.
If you have any questions regarding the recipe, please don’t hesitate to comment down below! I will happily find the answer for you. 🙂 One more thing- the candied lemons in the pictures are for decoration purposes only! It is not part of the recipe. If you would like to make candied lemons, I recommend searching it up!
Check out some of my other vegan dessert recipes:
- Chocolate Oreo Cake
- Blood-Orange Almond Loaf with blood orange glaze
- Strawberry Peach Scones with white chocolate drizzle
- Caramel-Apple Banana Bread
Lemond Poppyseed Sheet Cake (vegan)
Ingredients
- ¾ cup plant milk
- 1 tsp apple cider vinegar
- 1 ¾ cup all purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup vegetable oil
- 2 lemons, zested and juiced, save 2 tbsp juice for the glaze
- 2 tbsp poppyseed
Lemon glaze
- ½ cup icing sugar
- 2 tbsp lemon juice (from the 2 lemons)
Instructions
- Preheat the oven to 350ºF and set oven racks to the middle.
- Combine plant milk and apple cider vinegar and allow the mixture to curdle.
- Meanwhile, whisk together flour, sugar, baking powder and salt in a large bowl.
- Add the curdled plant milk, oil, lemon juice and lemon zest to the dry ingredients and mix with a rubber spatula until the batter is smooth. Fold in the poppyseeds.
- Pour the batter into a 8×8 cake pan and bake for 25-30mins. Cool in the pan for at least 10mins before removing and cooling on a cooling rack.
- Make the lemon glaze by whisking together the icing sugar and lemon juice.
- Once the cake is completely cooled, pour on the glaze and refridgerate for 20mins to allow the glaze to harden. Slice into 9 pieces and serve!
Notes
- Store the cake in an airtight contain for up to 1 week.
- Any additional glaze can also be stored in the refrigerator for up to 2 weeks.
- When juicing the lemon, be sure to remove any seeds and large pieces of pulp.
- Be sure to wash your lemons thoroughly before zesting and use the smallest size grater.
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