Description
This Gluten-Free Lemon Poppy Seed Loaf Cake is a bright and tangy vegan dessert, perfect for those seeking a delicious, allergy-friendly treat. Made with gluten-free flour, vegan butter, and a zesty lemon punch, this loaf combines the crunch of poppy seeds with a smooth, stevia-sweetened vegan cream cheese frosting. Ideal for breakfast, tea time, or a light dessert, it’s moist, flavorful, and beautifully easy to prepare in your oven.
Ingredients
For the Cake:
- 2 cups gluten-free flour (250 g)
- 2 teaspoons baking powder (10 g)
- ½ teaspoon salt (2.5 g)
- ¼ cup poppy seeds (32 g)
- ½ cup vegan butter, softened (113 g)
- ½ cup stevia sugar (96 g)
- Juice and zest of 2 lemons
- ½ cup non-dairy milk (120 mL)
- 1 teaspoon vanilla extract (5 mL)
For the Frosting:
- 8 oz vegan cream cheese, softened (227 g)
- ½ cup stevia powder (96 g)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides for easy cake removal.
- Mix Wet Ingredients: In a medium bowl, combine the softened vegan butter with the lemon juice until creamy but slightly tangy.
- Combine Dry Ingredients: Whisk together the gluten-free flour, baking powder, stevia sugar, and salt in a large bowl until fully mixed and lump-free.
- Make the Batter: Pour the wet mixture into the dry ingredients. Add the non-dairy milk and vanilla extract, stirring gently until smooth. Avoid overmixing to prevent a dense loaf.
- Add Lemon and Poppy Seeds: Fold in the lemon zest and poppy seeds carefully, ensuring even distribution without overmixing. The batter should be thick but pourable.
- Pour into Pan: Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Score for Even Baking: Bake the loaf for 10 minutes, then remove and make a shallow cut down the center of the batter. This scoring helps the gluten-free loaf rise evenly and prevents cracking.
- Bake Completely: Return the pan to the oven and bake for an additional 45–50 minutes. The loaf is done when a toothpick inserted in the center comes out clean and the top is lightly golden and springy to the touch.
- Cool Before Frosting: Allow the cake to cool completely in the pan on a cooling rack. Cooling fully prevents the frosting from melting upon application.
- Prepare Frosting: Beat the softened vegan cream cheese with the stevia powder using an electric mixer or a whisk until smooth and creamy.
- Frost and Garnish: Lift the cooled cake from the pan using the parchment overhang. Spread the frosting evenly over the top. Garnish with extra lemon zest and poppy seeds. Optionally, add fresh mint or lemon wedges for a colorful presentation.
- Serve: Let the frosting set for a few minutes, then slice and enjoy your vibrant, tangy, gluten-free, vegan cake.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Do not overmix the batter to keep the loaf light and tender.
- Make sure the cake is completely cooled before frosting to avoid melting the vegan cream cheese frosting.
- Parchment paper with an overhang helps lift the cake out of the pan easily.
- Stevia is used as a sugar substitute; adjust sweetness if using a different sweetener.
- This cake can be stored in an airtight container in the refrigerator for up to 4 days.
- Optional garnishes like fresh mint or lemon wedges add freshness and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American