Vegan Lemon Poppyseed Loaf

Spring is in the air and the sun is shining as I write this, so what’s more fitting than a vegan lemon poppyseed loaf full of sunshine?? I can’t think of anything anyway. This loaf is vegan and it’s pretty perfect. It’s got lemony zing, just the right amount of sweetness, and the loaf is so fluffy and moist. The almond flour gives it a perfect crumble. I have icing in this recipe, but it’s totally optional. The loaf is also perfect (and healthier with less sugar) without it. I don’t usually have the icing. But if you’re looking for tasty extra lemony sweetness then ice away! 🙂

Vegan Lemon Poppyseed Loaf

by Baking Me Healthy

A fluffy, moist and sweet vegan loaf with lemony zing! Quick and easy to make.

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Prep Time 15 minutes mins

Cook Time 38 minutes mins

Total Time 53 minutes mins

Course Dessert, Snack

Servings 10

Ingredients

  

Lemon Poppyseed Loaf

• 1 tbsp chia seeds
• ¾ cup oat milk
• ¼ cup coconut cream*
• 3 tbsp fresh lemon juice
• 1½ tsp pure vanilla extract
• ⅓ cup coconut oil, soft room temperature
• ⅔ cup granulated sugar (140 g)
• 1¼ cups flour
• ⅓ cup almond flour
• 1¼ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1½ tbsp poppyseeds
• 2 tbsp lemon zest

Lemon Glaze

• ¾ cup powdered sugar
• 1 tbsp oat milk
• 1-2 tbsp fresh lemon juice adjust to your taste

Instructions

 

• Preheat the oven to 180 degrees celsius.
• Whisk the chia seeds together with oat milk, coconut cream, vanilla and freshly squeezed lemon juice. Set aside to thicken.
• Rub the lemon zest in your fingers with the sugar to bring out the lemon flavour.
• Cream the soft coconut oil and sugar together. Then mix it in with the chia mixture.
• Combine the rest of the dry ingredients now, flour, baking soda, baking powder, poppyseeds, zest, and salt.
• Combine the wet and the dry mixtures together, stirring gently and only just until combined. It's important not to over-mix.
• Pour the batter into a loaf pan, and bake for approximately 37-40 minutes depending on your oven. When you test your loaf with a knife it should almost come out clean.
• Let the loaf cool completely before you add the optional lemon glaze.
• Mix the powdered sugar with lemon juice and oat milk. Add a bit of the liquid a little bit at a time so you get your desired consistency, depending if you like a thicker or thinner glaze. Let the glaze set a bit before you cut into the loaf, otherwise it can get a bit messy.
• Enjoy! 🙂

Notes

*I’ve used thick coconut cream, the thickened part of a can of coconut milk, and coconut yogurt, all work for this recipe!

Keyword cake, lemon, loaf, poppyseed, vegan