Vegan Lemon Poppyseed Cake (Gluten-Free)
Sweet, tart, and full of lemon flavor, this vegan lemon poppyseed cake is easy and delicious! Gluten-free.
Servings 16 servings
Calories 188kcal
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