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Glazed Vegan Lemon Loaf Cake

Perfectly soft whole wheat Glazed Vegan Lemon Loaf Cake with Poppy Seeds is easily becoming one of my favorite recipes not just because they take about 30 minutes to make from start to finish but they are made in just one bowl!
Prep Time15 mins
Cook Time45 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American, dairy free, vegan
Keyword: blood orange, healthy cake, lemon cake, lemon poppy, vegan cake, vegan muffins, whole wheat
Servings: 10 servings
Author: peanutbutterpluschocolate


  • 2 cup whole wheat flour or an all purpose gluten free baking flour
  • 1 cup organic cane sugar
  • 3 tbsp poppy seeds
  • 1 tbsp baking powder
  • 1/4 tsp finely ground sea salt
  • 1 cup almond milk or non dairy milk of choice
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil melted
  • 2 tsp vanilla paste or extract
  • juice and zest from one lemon about 1/3 cup juice

blood orange glaze

  • 1 cup organic powdered sugar
  • 2-3 tbsp blood orange juice
  • 1-2 tbsp almond milk


  • Preheat the oven to 350 F and prepare a loaf pan with non-stick spray and parchment paper for easy removal. In a mixing bowl, stir together the flour, sugar, baking powder, poppy seeds and salt. Add in the milk, applesauce, coconut oil, vanila, jucie and zest and stir just until combined.
  • Transfer the batter to the loaf pan and bake for 45-55 minutes and toothpick comes out clean when insterted into the center.
  • Let cool completely before stirring together the glaze and drizzling over the loaf. Enjoy.


The loaf will keep at room temperature covered with plastic wrap for four day or wrap cake slices individually and freeze for up to 2 months.