Vegan Lemon Poppy seed Loaf

Klik hier om dit recept in het Nederlands te lezen.

I made a vegan lemon poppy seed loaf and I’m sharing the recipe on this page. You don’t need any milk, butter or eggs for this vegan cake. This vegan lemon poppy seed cake is great for spring and summer as it has a refreshing taste.

Some people find it hard to make a good vegan cake. Sometimes they come out too dry, too moist or too compact. Despite being vegan, this lemon poppy seed cake is light and fluffy!
Lemon and poppy seeds is such a great combination. I made ricotta poppy seed pancakes with lemon curd before, and now I made this cake loaf.

I got the recipe for this vegan lemon poppy seed loaf from the cookbook ‘Taart ende Koeck’, it’s one of my favorite vegan cookbooks. Taart ende Koeck is written by Maartje Borst, owner of vegan lunchroom ‘Koffie ende Koeck’ in Amsterdam. She used to bake many vegan cakes, pies and other pastries every week for her lunchroom. When she had to close because of Covid19, she decided to create a cookbook. The Taart ende Koeck cookbook is filled with vegan sweet recipes. The book is only available in Dutch but on this page I’m sharing the recipe of the vegan lemon poppy seed loaf from the Taart ende Koeck book in English.

Recipe vegan lemon poppy seed loaf

Ingredients:
1 lemon, thinly sliced
100 grams sugar

150 grams margarine or other vegan butter
150 grams sugar
8 grams (1 sachet) vanilla sugar
25 grams custard powder
The juice and zest of 1 lemon
400 gram soy or coconut yogurt
375 grams flour
16 grams (1 sachet) baking powder
75 grams poppyseed (I only used 50 grams and thought it was enough)

150 grams powdered sugar
2 teaspoons lemon juice

For the candied lemons, put the lemon slices with the sugar in a frying pan. Let the sugar melt completely. Put the fire on medium and turn the slices regularly. When the sugar syrup starts to foam, your candied lemons are done. Put them on parchment paper and let them cool down.

Preheat the oven to 170°C (340 °F), and line a loaf tin with parchment paper.
Mix the butter, sugar and vanilla sugar until airy. I used my Kitchenaid stand mixer, to mix well after each step to get an airy cake.
Add the custard powder, lemon zest and lemon juice and mix again.
Add the yoghurt while the mixer is on. Add the flour and baking powder and mix for 1 more minute. Add the poppy seed and spoon it through the batter.
But the dough in the tin and bake the loaf in 40 minutes. The cake is done when a toothpick inserted comes out clean.

Mix the powdered sugar with the lemon juice for the glazing. Let the cake cool for about 10 minutes before you drizzle it with the lemon glazing. Put the candied lemon slices on top.