Vegan Recipes

Vegan Lemon Poppyseed Loaf

Experience the bright and zesty flavors of a Vegan Lemon Poppyseed Loaf, a delightful treat that combines the tanginess of fresh lemons with the delicate crunch of poppyseeds. This vegan twist on a classic loaf cake brings together the natural sweetness of plant-based ingredients, resulting in a moist and flavorful dessert that’s perfect for any occasion. Whether you’re a seasoned vegan or simply looking for a refreshing and satisfying baked good, this Vegan Lemon Poppyseed Loaf is sure to bring a burst of sunshine to your taste buds.

Vegan Lemon Poppyseed Loaf:


For the Loaf:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar or coconut sugar
  • 2 tablespoons poppyseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 2 lemons
  • 1/3 cup lemon juice (from the zested lemons)
  • 1/2 cup unsweetened almond milk or other plant-based milk
  • 1/4 cup melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice


  1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, poppyseeds, baking powder, baking soda, and salt.
  3. Add the lemon zest to the dry ingredients and whisk to combine, making sure the zest is evenly distributed.
  4. In a separate bowl, whisk together the lemon juice, unsweetened almond milk, melted coconut oil, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.
  8. While the loaf is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
  9. Once the loaf is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully lift it out using the parchment paper overhang and transfer it to a wire rack.
  10. Drizzle the lemon glaze over the cooled loaf.
Nutrition Facts (per slice, based on 10 servings):
  • Calories: ~220
  • Total Fat: 8g
  • Saturated Fat: 6g
  • Total Carbohydrates: 35g
  • Dietary Fiber: 1g
  • Sugars: 20g
  • Protein: 2g

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