Healthy & Special Diets > Dairy-Free Recipes > Dairy-Free Baking & Desserts > Dairy-Free Cake Recipes

Dairy-Free Lemon Poppy Seed Cake

Bright and zesty, this Dairy-Free Lemon Poppy Seed Cake is bursting with citrus flavor and a delightful crunch from the poppy seeds. A perfect treat for any occasion!

Prep Time
15 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 2 cups All-Purpose Flour
  • 3 tablespoons Poppy Seeds
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 1/4 cups Granulated Sugar
  • 2 tablespoons (from 2 lemons) Lemon Zest
  • 1 cup Dairy-Free Milk (Almond, Soy, or Oat)
  • 1/2 cup Vegetable Oil
  • 1/4 cup (from 1-2 lemons) Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Apple Cider Vinegar
  • 1 cup (for glaze, optional) Powdered Sugar

Preheat Oven & Prepare Pan

Preheat oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.

Combine Dry Ingredients

In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, whisk together the sugar and lemon zest until fragrant. Add the dairy-free milk, vegetable oil, lemon juice, vanilla extract, and apple cider vinegar. Mix well.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Bake

Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Make the Glaze (Optional)

While the cake is cooling, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled cake.

Serve

Slice and serve the Dairy-Free Lemon Poppy Seed Cake. Enjoy!

Nutrition Facts Estimated per 100g of product

(Note: This is an estimate and can vary based on specific ingredients used.) Calories: 300-350, Protein: 3g, Fat: 15g, Carbohydrates: 45g, Sugar: 28g

Other Important Considerations for Nutrition

This cake is dairy-free. To reduce the sugar content, you can use a sugar substitute or reduce the amount of sugar slightly. Consider using whole wheat pastry flour for added nutrients.

← Dairy-Free Lemon Herb Baked Cod with Roasted Vegetables Dairy-Free Mango Sticky Rice (Vegan) →

FAQ

  • Can I use a different type of citrus?

    Yes, you can substitute orange or grapefruit juice and zest for a different flavor profile.
  • How do I store this cake?

    Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.