Vegan Lemon Poppy Seed Cake

5 from 1 vote

Very mildly sweet, with refreshing citrus flavor from the fresh lemon juice and delicately flavored almond extract, this vegan lemon poppy seed cake is the perfect dessert or snack this Spring!

Prep Time20

Cook Time1

Cooling Time10

Total Time1 30

Method: Baking

Course: Cakes

Servings: 12 Slices (or) 8x4" loaf cake

Ingredients

2 cups all purpose flour
¾ cup coconut palm sugar
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon sea salt
1 cup water
½ cup avocado oil
1 teaspoon almond extract
2 tablespoons fresh lemon juice
3 tablespoons poppy seeds
1 teaspoon lemon zest

Instructions

Preheat the oven to 350F/180C.
Line the bottom of a loaf pan with parchment paper and lightly grease the plan including the sides.
In a large bowl stir together the flour, sugars, baking powder, salt and lemon zest. Make a well in the center.
Add the water, coconut oil, almond extract, lemon juice and mix well.
Fold in the poppy seeds.
Pour batter in the prepared loaf pan. Tap the pan to remove air bubbles if any.
Bake at 350° for 1 hour. Insert a toothpick in the middle of the bread to test for doneness.

Notes

The original recipe used coconut sugar in the recipe and I too used coconut palm sugar because I usually have it in stock. These days I use coconut palm sugar instead of brown sugar in all my recipes. Only after dumping the sugar and mixing the batter I realized that I'm not going to get a white color lemon poppy seed cake instead of a brown one. I should have gone with all white sugar instead of part coconut palm sugar and part white sugar. Because the photos in the original recipe showed a white vegan lemon poppy seed cake I didn't think through. Now I'm wondering if coconut sugar and coconut palm sugar is different. But the link to the product in the original recipe does show coconut palm sugar. Whatever it is use all white sugar if you want to have a white color cake.
Also I have this habit of reducing the quantity of sugar from the recipes I follow. I feel that most of the recipes use way too much sugar than what is really needed. So cut back ¼ cup of white sugar in this recipe. The original recipe used ¾th of a cup of coconut palm sugar and white sugar each. But this vegan lemon poppy seed cake was very mildly sweet after I cut back the sugar, which was fine by us. I think most of the population would prefer a bit more sweetness so use all 1.5 cups of white sugar or whatever sweetener you are using.

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