Vegan Lemon Poppy Seed Cake

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

• Poppy Seeds: Toasting them lightly is purely optional, but it brings out a warm, nutty flavor. Look for them in the spice aisle.
• All-Purpose Flour: Spoon and level your flour to avoid a dense cake.
• Cornstarch: Adds lightness and structure—it’s like a vegan baking secret weapon.
• Granulated Sugar: Find this in the baking aisle.
• Baking Powder + Baking Soda: Gives the cake lift and softness.
• Salt: Just enough to enhance the citrus flavor.
• Lemon: Use fresh juice and zest for the most vibrant flavor.
• Vegan Yogurt: Adds richness and moisture. Unsweetened, plain varieties work best. Forager is my favorite!
• Vegetable Oil: Neutral-flavored oil, like canola, keeps things light and tender.
• Vanilla Extract: Adds warm depth. You can find it in the baking aisle.
• Powdered Sugar: The base of our sweet lemon glaze.
• Melted Coconut Oil (optional): I love adding melted coconut oil to the lemon glaze for some added shine and a touch of richness

How to Make Vegan Lemon Poppy Seed Cake

This cake is so easy to make, it reminds me of this lemon blueberry cake – an ultimate easy dessert! With a few simple tips, you’ll get perfect results with this recipe every time! Scroll down for the full, printable recipe card, but here’s a brief guide to walk you through the process:

Step One: Prep the Pan

Let’s be real—the trickiest part of making a bundt cake is getting it out of the pan in one piece. Try saying that five times fast!

The key is a well-greased and floured pan. It takes a little extra effort upfront, but it pays off big time when you’re flipping that beauty out. Here’s how I do it:

• I use vegetable shortening because it’s thick and easy to see—perfect for ensuring every nook and cranny is coated.
• Once it’s fully greased, I dust the pan with flour.
• If the flour reveals any bare spots, go back in with a little more shortening. A Q-tip dipped in shortening is perfect for touch-ups!

Step Two: Toast the Poppy Seeds (Optional but Recommended)

Should you toast your poppy seeds? I say yes! It’s a small step that adds a nutty flavor and a little extra crunch. Totally optional—but worth it.

I line a baking sheet with parchment, spread the poppy seeds out, and pop them in the oven for about 4–5 minutes while I prep the other ingredients. They’ll smell subtly nutty and delicious when they’re ready.

Step Three: Make the Cake Batter

Start by whisking together your dry ingredients. This helps evenly distribute the baking soda, salt, and those beautifully toasted (or untoasted) poppy seeds.

Next, zest and juice your lemon. Both the zest and juice go into the wet ingredients, along with water, vegan yogurt, oil, and vanilla.

Important Tip: Make sure your bundt pan is prepped and your oven is preheated before mixing the wet and dry together—once that reaction starts, you want to get the batter into the oven ASAP!

Pour the wet into the dry, stir until mostly combined, then whisk out any lumps until smooth and silky.

Step Four: Bake and Release

Pour the batter into your prepared pan and give it a few gentle taps on the counter to settle the top and pop any air bubbles. Bake at 350°F for 50–60 minutes, or until a tester comes out clean.

When it’s done baking, let the cake rest in the pan for 10 minutes. As it cools, it will naturally start to pull away from the sides—that’s exactly what you want.

Then, run a long toothpick or knife gently around the edges and center cone to loosen any stubborn spots.

Place a plate or serving platter on top, grab a kitchen towel if needed, and carefully flip the pan. With a little shake, your gorgeous cake should release in one piece.

Once the cake is inverted, I like to drizzle half of the glaze over the cake. This helps it seep into the warm cake. Then drizzle with the remaining glaze once the cake is fully cooled.