Here’s a delicious, moist Vegan Lemon Poppy Seed Loaf recipe—bright, zesty, and perfect for breakfast, brunch, or a snack:
Ingredients
Dry Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) sugar (or coconut sugar)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp poppy seeds
Wet Ingredients:
- 1 cup (240 ml) plant-based milk (soy, almond, oat, or coconut)
- ¼ cup (60 ml) vegetable oil or melted coconut oil
- 2 tbsp apple cider vinegar
- 2 tsp vanilla extract
- Zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
Instructions
- Preheat the oven:
Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan or line with parchment paper. - Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds. - Mix wet ingredients:
In a separate bowl, combine plant-based milk, oil, apple cider vinegar, vanilla extract, lemon zest, and lemon juice. - Combine:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix, or the loaf may be dense. - Bake:
Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. - Cool and glaze (optional):
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Optional: drizzle with a simple lemon glaze made from ½ cup powdered sugar and 1–2 tbsp lemon juice.
💡 Tips:
- For extra zing, add 1 tsp finely grated orange zest along with lemon zest.
- Use a neutral oil for a light flavor or coconut oil for subtle richness.
- Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
If you want, I can also give a vegan lemon poppy seed loaf with a coconut glaze that makes it extra moist and tropical-tasting—perfect for a special occasion. Do you want me to share that version?
