This Lemon Poppy Seed Loaf is healthy, gluten-free and vegan! A light, fluffy and zesty loaf with delicious pops of poppy seeds, topped with a poppy yoghurt drizzle.Jump to Recipe Print Recipe
I’ve always loved the lemon and poppy seed flavour combination. There’s something about a zesty sponge and the nutty flavour of poppy seeds that just sits right with me.
Lemon cake has always been appealing to me. My stepdad’s mum (Ouma Judy) used to make a delicious lemon cake, I think that may be where my love for lemony cake comes from. It takes me back to the days where my family would go visit in a quiet old town called Wolmeransstad. While this town was utterly boring, I loved being there. (That may be due to all the delicious food she used to make!)
My Ouma Judy sadly passed away recently, so this recipe is a tribute to her.
Whilst this lemon and poppy seed loaf comes nowhere near to the lemon cake she used to make, it is still very delightful.
I love making loaf cakes, simply because it is so much quicker and easier than a regular cake. You don’t have to mess around with all the layers, you simply spoon the batter into a loaf pan, bake and pour over some icing (or in this case some yoghurt!)
This lemon and poppy seed loaf is perfect for breakfast and even better as a mid-morning snack with a warm cup of tea (preferably rooibos!)
How to make a Gluten-free, Vegan Lemon Poppy Seed Loaf
This may be the best gluten-free, vegan sponge mix I have ever made. It is light and fluffy and could easily be mistaken for a regular cake mix.
The flour I find works best is Gluten-free plain flour. Just add in some ground almonds, baking soda and baking powder and your loaf will be as light and fluffy as ever.
- If you don’t need this loaf to be gluten-free you can use plain white flour too!
I don’t usually like baking with oil, but I have tried making this loaf with oil substitutes and I am afraid to say that it just is not the same. SO – a little coconut oil never hurt anybody!
- You can also use vegetable oil if you like, but I find coconut oil tastes best!
- Be careful when adding the coconut oil to the other wet ingredients. I like to make sure my other ingredients are at room temperature, because if they are too cold the coconut oil goes solid. If this does happen, pop the wet ingredients in the microwave or on the stove top for a couple of seconds to melt (but not heat!)
For sweetness, I recommend using a liquid sweetener such as maple syrup, or agave. I have also made this using coconut sugar, the colour and texture is slightly different but is still delicious. If you do you coconut sugar, I recommend adding 50 ml extra milk.
I used unsweetened soya milk in mine, but you can use any plant-based milk you like.
And last but definitely not least – the lemons. As this is the main flavour of the cake I recommend tasting the lemon juice before adding to the mix. Sometimes lemons can have a strange taste if they are not fresh enough. For the lemon zest, use unwaxed lemons!
Add the wet ingredients to the dry ingredients, combine and the mix in the poppy seeds. Lots of it!
Once baked, leave to cool and then drizzle over some vegan yoghurt of your choice with some added lemon zest and poppy seeds.
If you make this recipe, let me know in the comments or tag me on Instagram as @kitseats along with the #kitseats.
Lemon Poppy Seed Loaf
- 150 grams Gluten-free Plain Flour
- 150 grams Ground Almonds
- 3 tsp Baking Powder
- 1/4 tsp Baking Soda
- 50 grams Coconut Oil
- 150 ml Plant-Based Milk
- 125 ml Liquid Sweetener (maple syrup or agave)
- 100 ml Fresh Lemon Juice (Juice of 2 – 3 lemons)
- 1 tsp Vanilla Extract
- Pinch of Salt
- 4 tbsp Poppy Seeds
- Zest of 2 lemons (Unwaxed)
- 125 ml Plant-Based Yoghurt
- 1 tbsp Poppy Seeds
- Lemon Zest (Unwaxed)
- Add flour, almonds, baking powder, baking soda and salt to a mixing bowl.
- In a separate bowl mix together the oil, milk, sweetener, lemon juice and vanilla extract. (Make sure all ingredients are at room temperature)
- Add the wet ingredients to the dry ingredients and lightly fold in the poppy seeds and lemon zest.
- Add to a greased loaf tin and bake at 180°C for 45 minutes or until a toothpick comes out clean (check after 35 minutes)
- Once baked, leave to cool. Transfer the loaf to a cooling rack.
- Mix together the ingredients for the yoghurt drizzle and pour over the loaf.
- See Blog Content for notes on substitutes.