Lemon Poppyseed Loaf (v)

Lemon and poppyseeds are a match made in heaven! I love the zesty and sweet flavors combined. This one is vegan, because why not! You can whip it together in 5 minutes, it doesn’t even require a mixer or food processor. 


Cake is cake whether it is vegan or not it is not healthy…let’s be honest! BUT cake can be made slightly healthier if you’re choosing the right ingredients. Instead of butter and saturated fats chose plant oil that mostly contain unsaturated fats or monounsaturated fats. Cakes and sweets and baked goods can contain a lot of sugar. That’s something you have to take into consideration. Sugar is sugar. Period. There is no good or bad sugar. Sugar is a source of energy, thus make sure to be physical active when you decide to indulge in something sweet. 

Lemon Poppyseed Loaf (v)

300g flour 

1 tsp baking powder

185g  sugar

4 tbsp poppy seeds

120ml neutral oil (canola, sunflower, olive tastes fab too)

230ml unsweetened plant milk

Juice of 3 lemons 

Zest of 2 lemons 

1 tsp vanilla extract or vanilla bean

1 cup icing sugar

2 tbsp lemon juice

Preheat oven to 180C/350F. 

Line and loaf pan with baking paper

Mix all dry ingredients together in a big bowl

In a separate bowl mix together the oil, milk, lemon juice, lemon zest and vanilla

Pour the wet ingredients into the dry ingredients and mix until just combined

Pour batter into the loaf pan bake for 50-55 minutes

to make the icing mix the icing sugar and lemon together until it forms a thick icing

Spoon onto the cake and top with some poppy seeds and lemon zest 


Enjoy! Let me know what you think in the comments below.