Sweet, tart, and full of lemon flavor, this vegan lemon poppyseed snack cake is easy and delicious! Gluten-free.
Sometimes a simple snack cake is all you really need.
Most often made with minimal ingredients, low-pressure frosting, and no layers with which to contend.
Plus, no serious prep time called for either.
Sounds pretty good, right?
On this Mother’s Day weekend, I’ve got a vegan lemon poppyseed cake for you. It fits all the criteria above and is full of that bright, tart, and sweet lemon flavor you love.
Vegan Lemon Poppyseed Cake Ingredients
The cake base tastes like a lemon-flavored sugar cookie. Topped with a dairy-free lemon buttercream, you’ll be going back for seconds immediately.
Here’s the major ingredients you’ll need:
- almond flour
- coconut flour
- organic cane sugar
- agave syrup (or honey if not vegan)
- vegan butter
- organic powdered sugar
Almond flour and coconut flour combined make for a protein and fiber rich cake, while keeping it grain-free as well. A little extra goodness in your cake never hurt, I’d say.
Making Vegan Gluten-Free Snack Cake
A couple tips for making this lemon snack cake:
Due to the egg-free nature of this gluten-free vegan cake, you want to make sure the cake is completely cool before frosting. It can be delicate, so apply a thick layer of frosting on top before spreading it into an even layer.
I like grating a little extra lemon zest on top for some pretty natural “sprinkles.” However you decorate it, it’s a cake recipe that works for casual outdoor gatherings or more celebratory ones.
And, if you need some more Mother’s Day gluten-free dessert inspiration, check out Lauren’s compilation of 75 gluten-free dessert recipes perfect for the occasion.
More Lemon Recipes
Vegan Lemon Poppyseed Cake (Gluten-Free)
Sweet, tart, and full of lemon flavor, this vegan lemon poppyseed cake is easy and delicious! Gluten-free.
- 1 tablespoon arrowroot starch or cornstarch
- 2 tablespoons water
- 1/4 cup (57g) organic cane sugar
- 1/3 cup vegan butter, melted I use Earth Balance or Miyoko's
- 2 tablespoons agave nectar or honey if not vegan
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract I use Rodelle
- 1 1/2 cups (223g) almond flour, (not almond meal)
- 3 tablespoons (31g) coconut flour, packed
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons poppyseeds
Vegan Lemon Buttercream Frosting
- 1 cup organic powdered cane sugar add additional tablespoon if needed
- 5 tablespoons vegan butter softened
- 2 teaspoons lemon zest
- 1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and line with parchment paper.
In a small bowl, add arrowroot starch and water. Stir to combine. Allow to sit for 2-3 minutes.
In a medium bowl, add cane sugar followed by melted butter, agave, lemon zest, lemon juice, and vanilla extract. Whisk to incorporate. Add arrowroot starch mixture and whisk again.
Add almond flour, coconut flour (make sure you packed your tablespoons), salt, and baking soda. Stir until batter forms. Fold in poppyseeds. Allow to sit and absorb liquids for 2-3 minutes.
Transfer batter to prepared pan.
Using an extra piece of parchment paper, flatten batter (will be dough-like) into an even layer, making sure all corners are filled.
Bake for 16-19 minutes. The edges will be slightly browned and the top a golden brown. Remove from oven and allow to cool completely on wire rack.
While bars are cooling, rinse out and dry bowl, and add frosting ingredients. Using electric mixer, beat until frosting becomes smooth. Store in refrigerator until ready to frost.
When cake is cool, chill in refrigerator for at least 30 minutes.
When ready to frost, using a spatula, add frosting and gently frost cake. Grate additional lemon zest over top if desired. Remove cake from pan using parchment flaps. Slice into squares.
Store leftovers in an airtight container.