Moist vegan lemon poppyseed loaf with fresh citrus flavor. Moreover, it’s dairy-free, egg-free, and perfect for breakfast or dessert.
🛒 Ingredients (8–10 Slices)
Dry Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 tbsp poppy seeds
- ¼ tsp salt
Wet Ingredients
- ¾ cup sugar or maple syrup
- ½ cup plant-based milk
- ⅓ cup neutral oil
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
🍰 How to Make Vegan Lemon Poppyseed Loaf
Step 1: Prep the Pan
First, preheat the oven to 180°C (350°F) and line a loaf pan.
Step 2: Mix Dry Ingredients
Meanwhile, whisk flour, baking powder, baking soda, poppy seeds, and salt.
Step 3: Combine Wet Ingredients
Next, whisk sugar, plant milk, oil, lemon juice, zest, and vanilla until smooth.
Step 4: Make the Batter
After that, gently fold dry ingredients into wet ingredients until just combined.
Step 5: Bake
Finally, pour batter into the pan and bake for 40–45 minutes.
Then, cool completely before slicing.
⭐ Tips for Best Results
- Firstly, use fresh lemon juice for best flavor.
- Moreover, don’t overmix to keep the loaf tender.
- Additionally, tent with foil if browning too fast.
- Finally, glaze after cooling for clean slices.
🔄 Variations to Try
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Lower Sugar: Use coconut sugar or maple syrup
- Iced Loaf: Drizzle with lemon glaze
- Seed Swap: Replace poppy seeds with chia seeds
- Muffins: Bake as muffins for 18–20 minutes
💚 Health Benefits
Lemons provide vitamin C and antioxidants.
Moreover, poppy seeds add fiber and minerals.
Because it’s dairy-free, it’s easier to digest.
As a result, it’s a lighter baked treat.
🧒 Kid-Friendly Version
- Reduce lemon juice slightly
- Add dairy-free white chocolate chips
- Serve with fruit on the side
- Bake in mini loaf pans
🥗 Nutrition Facts (Per Slice – Approx.)
- Calories: 230 kcal
- Carbohydrates: 34 g
- Protein: 4 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 16 g
- Sodium: 150 mg
