Lemon Poppyseed

Lemon Poppyseed

Jan 20, 2017

Recipe from Alicia Silverstone’s book – “The Kind diet”

This recipe is perfect, the combination of lemon and a hint of sweetness is match from heaven! It’s not too sweet nor too sour, super light and the best part, vegan!


  • 2 cups of all purpose flour (in the original recipe it was called for 1 cup of whole wheat flour + 1 cup of all purpose flour, tried it before but the wheat was quite overwhelming, perhaps it’s a matter of getting used to it)
  • 1/3 maple sugar (it’s ok to use white sugar instead)
  • 2 tsps egg replacer (I used Ener-G)
  • 2 tsps baking powder
  • 1 tsp baking soda
  • ¼ tsp refined sea salt
  • ½ cup soy, rice or nut milk
  • ¼ fresh lemon juice
  • ½ cup of safflower oil (ran out so used canola oil instead)
  • ½ cup of maple syrup
  • 1 tsp of lemon extract
  • 1 tbsps of poppy seeds

1) Preheat the oven to 350ºF. Oil the pans ( You can use 3 mini loaf pans, a muffin tin, or 4 mini Bundt pans)

2) Combine the flour, sugar, egg replacer, baking powder, baking soda and salt. In a separate bowl, combine the milk with lemon juice and set aside for a few minutes; it will look like curdled. Whisk in the oil, syrup, and lemon extract. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the poppy seeds.

3) Pour the batter into the prepared pans and bake for 15-25 minutes (mini loafs and muffins take about 15-18 minutes, loaf and bundt pan take 20-25 min) or until a toothpick inserted in the center comes out clean. Cool the cake completely in the pans on a baking rack.

Serve warm if desired, loved crunchiness from the crust and the warm center. Make sure to wait at least 10 minutes, otherwise it’ll crumble apart! It’s good after a couple of days as well.

Enjoy! 🙂

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