Vegan lemon poppyseed loaf




300g self-raising powder

1 teaspoon baking powder

185g caster sugar

2 tablespoons poppy seeds

120 ml canola oil

230 ml unsweetened almond milk

125 ml lemon juice ( around 2 1/2 lemons)

2 tablespoons lemon zest

1 teaspoon vanilla essence


3/4 cup icing sugar

2 tablespoons lemon zest


  1. Preheat the oven to 180 degrees celsius and grease a loaf tin.

  2. Combine all the dry ingredients in a bowl (flour, sugar, poppyseeds and baking powder) and mix.

  3. In a separate bowl mix all the wet ingredients (almond milk, lemon juice, lemon zest, oil and vanilla essence.)

  4. Add the wet ingredients to the dry ingredients and combine just as everything is mixed (do not over mix as the mixture will lose air and the loaf will be super dense).

  5. Pour the batter into the loaf tin and bake for 45-55 minutes until the top is brown and toothpick comes out clean.

  6. Once baked remove the loaf from the tin and allow to cool completely.

  7. Mix the icing sugar and lemon juice until a paste forms.

  8. Spread the icing onto the loaf and top with some more lemon zest and poppy seeds.

If you do try this recipe please be sure to let me know via email or instagram direct message. I would love to know if you and your loved ones enjoyed this recipe. I am always looking to make improvements so any comments would be helpful. Also if you do post anything on your instagram or instagram story please tag me so that I can see @abiteofvegan_


Georgia, abiteofvegan x

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