This Vegan Lemon Poppy Seed Loaf Cake is moist, flavorful, and perfect for any occasion. The bright, citrusy flavor of the lemon combines beautifully with the crunch of poppy seeds, making it a delightful treat.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup almond flour. 1 cup sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 3/4 cup almond milk. 1/4 cup lemon juice. Zest of 2 lemons. 1 tablespoon poppy seeds. 1 teaspoon vanilla extract. 1/2 cup powdered sugar optional, for glaze. Sliced lemons for garnish.
Instructions: Make sure the oven is hot 350F/175C and grease a loaf pan. Put the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt in a large bowl and mix them together. Melt the coconut oil and add the almond milk, lemon juice, lemon zest, poppy seeds, and vanilla extract to another bowl. Mix the dry and wet ingredients together until they are just mixed. Put the batter into the loaf pan that has been prepared. Bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. If you want to make a glaze, mix the powdered sugar and lemon juice in a small bowl. Spread the glaze over the cake that has been cooled. Add sliced lemons as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 50 minutes
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