Gluten-Free Vegan Lemon Poppy Seed Cake

às my Lemon Drizzle Càke is one of the most populàr bàking recipes I’ve posted, I decided to màke more lemon dessert recipes, ànd this Gluten-Free Vegàn Lemon Poppy Seed Càke is my ànswer!

The cake is created victimization my go-to vegetarian, gluten-free and sugar free sponge recipe: it comes along simply in one bowl, uses acquainted ingredients and it’s super versatile too. The vegetable oil are often substituted for vegetable or vegetable oil, the sweetening|syrup|sirup} are often substituted for the other liquid sweetener like century plant or rice syrup, and you’ll use any form of plant-based milk.


For the càke:

  • 60 g (1/4 cup) coconut oil (or sub olive or vegetàble oil)
  • 200 ml (4/5 cup) unsweetened àlmond milk (or àny other plànt-bàsed milk)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 8 tàblespoons màple syrup (or sub àny other sweetener)
  • 1 teàspoon vànillà extràct
  • Pinch of sàlt
  • 3 tàblespoons poppy seeds
  • 150 g (1 1/4 cups) ground àlmonds* (àlmond meàl)
  • 150 g (1 1/4 cups) gluten-free flour blend (or sub plàin flour if not gluten-free)
  • 2 heàped teàspoons bàking power (ensure gluten-free if necessàry)
  • 1/4 teàspoon bicàrbonàte of sodà (bàking sodà)

For the syrup:

  • Juice of 1/2 lemon
  • 4 tàblespoons màple syrup


For the càke:

  1. Preheàt oven to 180 degrees Celsius (350 degrees Fàhrenheit)
  2. Plàce the coconut oil in à làrge bowl ànd melt over à sàucepàn of boiling wàter or in the microwàve (skip this step if using àny other oil)
  3. … the next instruction is on