"This is definitely one of my favorite loafs of all time! I usually make at least 2 loafs and they disappear so quick."
Vegan Lemon Poppyseed Loaf Cake
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A Note from Feedfeed
This lemon poppyseed loaf is moist and full of flavor. The loaf is made with almond milk, and vegan butter . The loaf is glazed with vegan butter, lemon juice, and powdered sugar icing. Garnish with a few lemon slices and enjoy with a cup of tea or coffee.
If you are looking for more dessert inspiration, check out our Vegan Dessert feed, featuring tarts, cookies, and cakes like this amazing One Bowl Vegan Lemon And Blueberry Loaf by @barbarafrenchvegan and 1000+ more dessert recipes.
Also, be sure to check out our 5 favorite vegan desserts here!
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Loaf
ingredients
- 2 1/3 cup all purpose pastry flour
- 3/4 cup white sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup almond milk
- 1/2 cup vegan butter
- 1/3 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Icing
ingredients
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon melted vegan butter
Method
Step 1
Preheat your oven to 375 F
Step 2
Lightly grease a loaf pan with coconut oil or vegan butter.
Step 3
In a large bowl mix together all the dry ingredients. Then in a separate bowl, mix together the wet ingredients. Pour the wet ingredients into the dry and gently combine. Don't over mix.
Step 4
Pour the batter into at the prepared loaf pan and bake for 45 - 55 mins, rotating once midway through. The loaf is ready when a toothpick inserted into the center comes out clean.
Step 5
Let cool completely before icing. When cool, mix the lemon icing ingredients together in a bowl. Set the loaf on a cooling rack over a baking sheet to catch all the excess icing.
Step 6
Drizzle the icing over the loaf. Let the icing set for about 30 minutes before slicing.