This Vegan Lemon Poppyseed Cake is a dream come true for anyone who loves the vibrant taste of lemon coupled with the unique crunch of poppy seeds. Infused with lemon zest and lemon extract, this cake boasts an intense lemon flavor that’s perfectly balanced with the sweetness of a creamy lemon buttercream. The secret to its fluffy and moist texture lies in the innovative use of whipped chickpea brine (aquafaba), which adds lightness without the use of eggs. This cake is not only a delight to the taste buds but also a visually appealing treat, ideal for those who follow a vegan lifestyle or anyone looking for a dairy-free dessert option.
Why You’ll Love This: The fluffy texture and zesty flavor make this cake stand out. It’s incredibly moist, thanks to the use of vegan butter and coconut milk, which ensure that the crumb remains tender and rich. Poppy seeds add a slight crunch to every bite, enhancing the cake’s texture. The lemon buttercream frosting adds a layer of luscious sweetness that complements the tangy lemon cake beautifully. This cake is a testament to how delightful vegan baking can be, offering a guilt-free way to enjoy a decadent dessert.
Perfect Occasion: This Vegan Lemon Poppyseed Cake is perfect for a variety of occasions. Serve it at spring and summer gatherings, like picnics, garden parties, or bridal showers, where a light and refreshing cake will be appreciated. It’s also an excellent choice for birthday celebrations and festive holiday meals, especially for those who appreciate a less traditional cake flavor. Additionally, it’s a wonderful treat for afternoon tea, providing a bright burst of lemon to accompany your favorite cup of tea.
Decoration Tips:
- Top the cake with thinly sliced lemon rounds and a sprinkle of poppy seeds before serving for an elegant, citrusy garnish.
- If using vegan lemon curd, swirl it on top of the buttercream for a bright, sunny appearance that hints at the flavors inside.
- Edible flowers, such as pansies or marigolds, can add a touch of springtime beauty to the cake, making it even more special for festive occasions.
- Dust the top with a little powdered sugar for a subtle sweetness and a sophisticated finish.
Ingredients:
- Lemon Cake:
- 1 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1 can chickpeas (brine used for aquafaba)
- 1 ¼ cups granulated sugar
- 2 tbsp lemon zest
- ¾ cup room temperature vegan butter
- ¼ cup full-fat coconut milk
- 1.5 tsp lemon extract
- 1 tsp vanilla extract
- 2 ¾ cups cake flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp poppyseeds
- Lemon Buttercream:
- 1/2 cup room temperature vegan butter
- Zest from 1 lemon
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 2 cups powdered sugar
(Optional) Vegan Lemon Curd
Instructions:
- Prepare Cake Batter:
- Preheat the oven to 350°F (177°C). Grease and line an 8×8 inch baking pan.
- Mix milk and apple cider vinegar; set aside for 5 minutes to create a “buttermilk.”
- Whip chickpea brine until smooth and glossy. Cream lemon zest and sugar, then incorporate vegan butter, “buttermilk,” coconut milk, and extracts. Fold in 1/2 cup aquafaba.
- Gently fold in dry ingredients and poppy seeds until just combined. Pour into the prepared pan.
- Bake and Cool:
- Bake for 27-30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare Lemon Buttercream:
- Whip butter with lemon zest, vanilla, and salt. Gradually add powdered sugar until creamy.
- Assembly:
- Frost the cooled cake with lemon buttercream. Optionally, add vegan lemon curd on top. Slice and serve.
Enjoy this vibrant and delightful Vegan Lemon Poppyseed Cake, a perfect treat that combines the freshness of lemon with the richness of a classic dessert, all without any animal products!
