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    Salted Plains » Recipes » Vegan

    Vegan Lemon Poppyseed Snack Cake

    Published: May 12, 2019 by Tessa · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    Sweet, tart, and full of lemon flavor, this vegan lemon poppyseed snack cake is easy and delicious! Gluten-free. 

    Vegan Lemon Poppyseed Snack Cake with Lemon Buttercream FrostingSometimes 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.

    Vegan Lemon Poppyseed Snack CakeSounds 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

    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

    Vegan Lemon Poppyseed Snack CakeAlmond 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.

    Vegan Lemon Poppyseed Snack Cake with Lemon Buttercream Frosting

    More Lemon Recipes

    Gluten-Free Iced Lemon Pound Cake

    Vegan Gluten-Free Lemon Bars

    Lemon Butter Cookies

    Gluten-Free Vegan Lemon Poppyseed Cake

    Vegan Lemon Poppyseed Cake (Gluten-Free)

    Sweet, tart, and full of lemon flavor, this vegan lemon poppyseed cake is easy and delicious! Gluten-free. 
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings: 16 servings
    Calories: 188kcal
    Author: Tessa

    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.

    Nutrition

    Calories: 188kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 114mg | Potassium: 13mg | Fiber: 2g | Sugar: 18g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Reader Interactions

    Comments

    1. Fanny

      July 13, 2021 at 12:10 pm

      I don’t think the salt is mentioned in the instructions, am I missing it?

      Reply
      • Tessa

        July 13, 2021 at 4:34 pm

        Hi Fanny! It is listed in the instructions right after the almond flour and coconut flour. Thanks!

        Reply
    2. Christina

      January 09, 2020 at 6:59 pm

      5 stars
      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!

      Reply
      • Tessa

        January 12, 2020 at 10:27 am

        Thank you, Christina! I am so glad!!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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