5 from 3 votes. Vanilla extract– A must for any good cake recipe! Ingredients & Substitutions. You can most certainly substitute these things with regular sugar and vegetable oil, in which case, this will become the loaf that comes to mind when you think of a lemon poppyseed loaf! Vinegar– White vinegar or apple cider vinegar can be used. Add sugar and poppy seeds, mix with wooden spoon. Fold in the lemon zest. Preheat your oven to 350 F (176 C). Sift flour and baking powder into a bowl. It is fluffy and moist, as well as tangy and perfect for spring and summer, best enjoyed with a cup of tea. Oil of choice– Use a neutral flavored oil, like canola oil, vegetable oil, or refined coconut oil. Time to grab our aprons and begin cooking deliciousness! Print Recipe. Sprinkle the oat flour, poppy seeds, baking powder, and salt. Another year is upon us.. Like most of the vegan muffin recipes on this blog, these lemon poppy seed muffins are super simple to make! I hope you had a wonderful New Year’s celebration. Line & grease 9×5 loaf tin. In a large bowl whisk together the almond flour, coconut flour, baking powder, salt, and poppy seeds … So moist, wholesome, perfectly sweet-tart, and delicious. … 2.5 cups All-Purpose Flour; It’s easy to make, comes together in one bowl and is refined sugar free too. 1-bowl, 30-minute vegan meyer lemon poppy seed muffins with a 2-ingredient lemon glaze. Preheat oven to 350F and ensure oven rack is in the middle position. This lemon poppy seed loaf is 100 percent vegan and gluten free. Welcome to 2019, friends! Continue stirring until completely smooth. Servings: 8 to 10 people. Spray or lightly oil the paper. This Gluten-Free Vegan Lemon Poppy Seed Bread is made with yogurt which makes it seriously moist and perfectly tangy. This ridiculously easy lemon loaf topped with a sweet-tart lemon glaze is to die for! In separate bowl mix together oil, milk, lemon juice, lemon zest and vanilla; Pour wet ingredients into dry ingredients and mix until just combined. Directions. Mix in the almond milk, lemon juice, vegan butter, and lemon extract. For the lemon poppy seed loaf: Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan with melted butter or vegetable oil. Once the loaf is completely cool, spoon the glaze over the center of the loaf, spreading it out as needed to cover the entire top of the loaf. A special spring way to start the day. When mixing the ingredients it’s important not to over-mix. I love this soft, buttery, fluffy, lemony, poppy seedy loaf. Vegan lemon, blueberry, and poppy seed loaf cake – this is the ultimate eggless and dairy-free lemon loaf cake recipe, made even more delicious with the addition of sweet blueberries and slightly nutty-tasting poppy seeds! Preheat the oven to 375°F. It’s definitely a delicious treat that fits into my diet. If you want some extra moisture with the cake, we’ve even got an optional lemon syrup topping. Once these ingredients have been combined with the dry ingredients, whisk in the poppy seeds and lemon zest. The finished loaf is a moist, light, and lower fat version of the original, filled with lots of lemon zest and poppy seeds and then drizzled with a thick glaze made with powdered sugar and fresh lemon juice. They just require a little bit of whisking, folding, and baking. In a separate bowl, whisk together the rest of the loaf ingredients until smooth. Lemon juice– Gives a delicious tangy flavor throughout. Add poppy seeds and set aside. The poppy seeds give it that extra little crunch, and the cake looks lovely and bright; perfect for welcoming in the spring. Guaranteed to impress non-vegans at parties and gatherings! That is what gives this loaf it’s caramel colour. https://www.rhiansrecipes.com/gluten-free-vegan-lemon-poppy-seed-cake Bake for 45-50 minutes. Preheat you oven 350°F/180°C. If you think you can do that, then let’s make some vegan muffins! This recipe is going straight to the top of my ‘easy-but-oh-so-tasty-recipes’ to whip out when guests are coming over. Line a 9 x 5 cake loaf pan with parchment paper and set aside. Prep Time 5 mins. This vegan lemon poppy seed cake is a classic made plant based, dairy-free and gluten-free! https://www.ricardocuisine.com/en/recipes/7866-lemon-poppy-seed-loaf Bake the lemon poppy seed loaf for 20-25 minutes at 375°F. It’s also sweet and citrusy, and a little nutty from the poppy seeds! Grease a loaf pan. Grease or line a loaf pan with parchment paper. Stir in maple syrup, lemon juice and vanilla extract. 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