Citrus Poppyseed Loaf Cake

This recipe totally delivers! You'll want a big generously sized piece of this beauty - it's irresistible. Recipe by


  • 300g self raising flour
  • 1 tsp baking powder
  • 160g caster sugar
  • 2 TBSP poppy seeds
  • 120ml canola oil
  • 230ml almond milk
  • 100ml lemon juice (fresh lemons)
  • Zest of 2 lemons (2 TBSP)
  • 1 tsp vanilla essence


  • 3/4 cup icing sugar
  • 2 tbsp lemon juice


  1. Preheat oven 180C. Line & grease 9×5 loaf tin.
  2. Sift flour and baking powder into a bowl. Add sugar and poppy seeds, mix with wooden spoon. In separate bowl mix together oil, milk, lemon juice, lemon zest and vanilla
  3. Pour wet ingredients into dry ingredients and mix until just combined.
  4. Pour into the loaf tin & place in oven 45-55 min. It should be start to turn golden brown on the edges. Do the toothpick test and once it comes out clean, it’s ready!
  5. Make icing by mixing the icing sugar and lemon together until it forms a thick icing. Spoon onto the cake once cooled with the back of a spoon.
  6. Top with frozen berries or you can do poppy seeds and more lemon zest and serve!
  7. Will keep in air tight container for 2-3 days.

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