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White cake with a lemon icing and flecks of lemon zest on a green platter
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Lemon Poppyseed Cake

  • Author: Lauren Bernick of Well Elephant
  • Prep Time: 15 minutes
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 10 1x
  • Category: Vegan Desserts
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Lemon Poppy Seed cake is a crowd pleaser with its sweet, lemon icing and a moist, not too sweet cake punctuated by lemon zest


Units Scale

Cake Ingredients

  • 1 tablespoon of chia seeds
  • 3/4 cup of plant milk
  • Juice of two small or one large lemon
  • 1 teaspoon vanilla
  • 1/3 cup of applesauce
  • 1 cup of date paste
  • 1 1/3 cups of oat or white whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon of salt (optional)
  • 2 tablespoons of lemon zest
  • 1 tablespoon of poppy seeds

Glaze Ingredients

  • 2/3 cup of confectioners’ sugar (to make this whole-food, plant-based compliant use date paste or date syrup)
  • 2 tablespoons of lemon juice
  • 1/2 tablespoon of lemon zest


  1. Preheat oven to 350
  2. Whisk together chia seeds, plant-milk, lemon juice, and vanilla. Set aside to thicken for a few minutes.
  3. Mix together applesauce and date paste
  4. Add thickened chia seed mixture to the applesauce/date paste
  5. Combine flour, baking powder, baking soda, salt, poppy seeds
  6. Add wet ingredients to the dry ingredients and mix until completely combined
  7. Line a loaf-pan with parchment paper. Pour batter into the pan and bake for 35 minutes or until a butter knife inserted into the center comes out clean
  8. Cool on a cooling rack until completely cool
  9. Mix all ingredients for the glaze together and drizzle onto the completely cooled cake


Use a date syrup instead of confectioners’ sugar to make it whole-food, plant-based compliant. You can poke holes in the cake to let some of the icing seep into it.

Keywords: Vegan Dessert, Vegan Lemon Poppy Seed Cake, Vegan Cake



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