Vegan Recipe – Lemon Poppy Seed Cake



  • 3 cups flour
  • 2 cups sugar
  • ¼ cup poppy seeds
  • 1 cup vegetable or coconut oil
  • ¼ cup apple cider vinegar
  • 1 cup non dairy milk
  • 3 tbs lemon zest
  • 1 Tbs vanilla extract
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups fresh blackberries to garnish.

Basic Lemon Glaze:

  • 2 cups powdered sugar
  • 1 tbs lemon juice
  • ¼ tsp salt
  • 1 to 3 tbs non dairy milk


For the cake:

  1. Preheat oven to 350 Fahrenheit
  2. Generously grease pan with vegetable shorting and then dust with flour. Be sure to get in all the edges and crevices.
  3. In a large bowl mix dry ingredients together.
  4. In a separate bowl, mix wet ingredients together.
  5. Pour wet ingredients into dry ingredients and stir to combine.
  6. Pour into pan. Fill ¾ of the way full.
  7. Tap pan on counter to release any air and fill all creases.
  8. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean.
  9. Let rest for 10 minutes.
  10. Turn cake over onto a cake plate.
  11. Wait until cool to frost.
  12. Garnish with fresh Blackberries.

For the glaze:

  1. Whisk together sugar, lemon juice and salt.
  2. Slowly add in non dairy milk, ½ tsp at a time, until frosting is thick and creamy.
  3. Frosting should be really thick like molasses.
  4. Using the whisk or spoon, drop over the top of cake. It should slowly pour over the sides.
  5. Let rest and frosting will harden.