Vegan Lemon Poppyseed Cake with Whipped Lemon Buttercream

5 stars (8 ratings)

Vegan Lemon Poppyseed Cake with Whipped Lemon Buttercream

This light and fluffy Vegan Lemon Poppyseed Cake is easy to make and full of fresh lemon flavors. Topped with homemade Whipped Lemon Buttercream, it’s the perfect dessert for spring and summer!

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 468kcal

Author: Nora Taylor

Ingredients

Poppyseed Cake

1 1/2 cups unsweetened soy milk
1 tablespoon apple cider vinegar
1/2 cup vegan butter, softened
1/2 cup canola oil
1 1/2 cups granulated sugar
2 tablespoons fresh grated lemon zest
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
2 3/4 cups cake flour*
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons poppyseeds

Whipped Lemon Buttercream

1 cup vegan butter, softened
4 cups powdered sugar
1 tablespoon fresh grated lemon zest
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
2-4 tablespoons unsweetened soy milk

US Customary - Metric

Instructions

Make the cake

Preheat the oven to 350 degrees F and line a 9x13 inch cake pan with parchment paper or simply grease well.
In a glass measuring cup, measure your soy milk then add the apple cider vinegar. Let it sit for a few minutes to curdle (this is your vegan buttermilk).
In a large mixing bowl using a handheld mixer (or a stand mixer using the paddle attachment), beat the softened vegan butter, oil and sugar together until light and fluffy, 1-2 minutes. Now add the lemon zest, lemon extract and vanilla extract and beat until smooth.
Now add the flour, then sprinkle the baking powder, salt and poppyseeds on top of the flour. Begin mixing on low speed, and slowly add the milk/vinegar mixture. Scrape the sides and bottom of the bowl as needed. Mix until well combined, but do not over mix.
Pour the cake batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.

Prepare the whipped buttercream, frost and serve

With a handheld or stand mixer with the paddle attachment, beat the softened vegan butter on medium speed until creamy.
Now add the powdered sugar, lemon zest, lemon extract, vanilla extract and 2 tablespoons of soy milk. Beat starting on low speed and increasing the medium-high. Beat for 3-4 minutes, until fluffy and soft. If the frosting seems too thick, add a few more tablespoons soy milk. If it's too thin, add a little powdered sugar. It should be fluffy!
Spread the frosting in a thick, swirly layer on the cooled cake.
Slice, serve and enjoy! Cover the cake and keep in the refrigerator for 4-5 days.

Notes

You may use another plant milk in place of soy. I'd recommend almond, cashew or oat milk. Coconut milk doesn't work very well.
Use cake flour if possible for the lightest crumb. If needed, you can substitute all purpose flour but the cake won't be as light and fluffy. Gluten free all flour may work, but I haven't tested it.

Nutrition