Fresh, sweet and soft at the same time. What a surprising combination is the lemon with poppy seeds in this vegan lemon-poppy seed cake! You don't need eggs or butter to bake a delicious cake, as this recipe proves. This cake we got from Quirine Smit of The Vegan Effect, is made with only plant-based products: so vegan baking can be that delicious! Are you already a star in the kitchen? Then give yourself the challenge to bake vegan more often. That way, you will contribute to less animal suffering and the preservation of our earth while putting something tasty on the table!
Family favourite: lemon poppy seed cake
By now, this delicious lemon poppy seed cake has become a favourite in our family for tea. Still, it is best to bake your own cake. This cake proves: it really is much less difficult to bake plant-based than you think. Get started!
Poppy seeds in your cake?
You probably know poppy seeds, but you don't come across them that much in Dutch baked goods. What exactly is poppy seed? It is a seed with a slightly sweet, nutty flavour. Poppy seed, blue poppy seed, the seed of the sleeping globe or papaver somniferum are all names for the same thing. By the way, did you know that poppy seeds contain traces of the active substances in opiates? So eat in moderation.
Vegan lemon poppy seed cake baking in the prettiest baking tin
For this lemon poppy seed cake, I used the cool cake tin Baking point by Saakje, the Baking Girl. For ages she dreamt of her own baking tin. Thanks to the help of hundreds of crowdfunders, she managed to get this beautiful cake tin produced. Your cake will always come out of the tin properly, as the baking tin is made of cast aluminium. The tin does have a non-stick coating for the best results (so be careful with sharp objects, this coating is PFAS-free). With this special, heavy and solid mould, you will not only bake a cool cake, but also easily build a fantastic cake.
Fancy baking? Get started!
Getting started with the lemon poppy seed cake, a tip from influencer Quirine Smit.
Vegan lemon poppy seed cake
Kitchenware
- cake tin
- bowls
Ingredients
- 250 gr wholemeal flour
- 140 gr coconut blossom sugar
- 1/2 fluorescent sea salt
- 4 el poppy seeds
- 1/2 fluorescent baking soda
- 1/2 fluorescent baking powder
- 150 ml almond milk
- 80 ml coconut oil melted +extra to grease the baking tin with
- juice of 2 lemons
- grater of 2 lemons
glaze
- 1 bus icing sugar
- 3 fluorescent lemon juice
topping
- 2 fluorescent lemon zest
- 2 fluorescent poppy seeds
Instructions
- Preheat the oven to 180°C.
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients in a bowl.
- Add everything together, stirring well to avoid lumps.
- Grease the cake tin with coconut oil and pour the mixture into the tin. Bake for 40 to 45 minutes in the preheated oven.
- Let the cake cool before coating it with the icing.
- Glaze: mix the lemon juice with icing sugar. Add as much icing sugar until you have a well spreadable, but still liquid icing. Brush the cake with glaze. Top with lemon zest and poppy seeds. Let the icing solidify.
Bakes other than the lemon poppy seed cake and more info
I received this delicious recipe from Quirine Smit. I was allowed to feature the vegan lemon poppy seed cake, alongside many other vegan goodies, under the chapter SOOT in my latest cookbook Vegan with friends. Quirine Smit is vegan and on her personal blog The Vegan Effect she shares all about this lifestyle. Also via Instagram she shows how fun and accessible vegan life is.
Did you know this?
- Durable: most durable oil for cooking and frying.
- Wow: baking soda is panacea for zero waste household.
- Media tips: reading, watching, following and listening tips for a more sustainable life.
Photo credits: Anne van Twillert.
