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 Snack Cake](https://saltedplains.com/wp-content/uploads/2019/05/vegan-lemon-poppyseed-cake-2.jpg)
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
- lemons
- organic cane sugar
- agave syrup (or honey if not vegan)
- poppyseeds
- vegan butter
- organic powdered sugar
Almond flour and coconut flour combined make for a protein and fiber-rich cake while keeping it grain-free. A little extra goodness in your cake never hurt, I'd say.
Making Vegan Gluten-Free Snack Cake
A couple of 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.
![Vegan Lemon Poppyseed Snack Cake with Lemon Buttercream Frosting](https://saltedplains.com/wp-content/uploads/2019/05/vegan-lemon-poppyseed-cake-3.jpg)
If you love lemon poppyseed baked goods, you'll love these gluten free poppyseed muffins.
For 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
Gluten-Free Iced Lemon Pound Cake
📖 Recipe
![Gluten-Free Vegan Lemon Poppyseed Cake](https://saltedplains.com/wp-content/uploads/2019/05/vegan-lemon-poppyseed-cake-4-320x320.jpg)
Vegan Lemon Poppyseed Cake (Gluten-Free)
Ingredients
- 1 tablespoon arrowroot starch or cornstarch
- 2 tablespoons water
- ¼ cup organic cane sugar 57 g
- ⅓ 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 ½ cups almond flour, (not almond meal) 223 g
- 3 tablespoons coconut flour, packed 31 g
- ¼ teaspoon salt
- ¼ 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 ½ teaspoons pure vanilla extract
Instructions
- 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.
Fanny
I don’t think the salt is mentioned in the instructions, am I missing it?
Tessa
Hi Fanny! It is listed in the instructions right after the almond flour and coconut flour. Thanks!
Christina
Tess,
I so enjoy your recipes! I am looking forward to trying this one since I’ve been looking for a vegan lemon cake recipe. Thank you!
Tessa
Thank you, Christina! I am so glad!!