This lemon poppy seed sheet cake is soft and moist with a zesty citrus flavor and a slight crunch of poppyseeds. However, it’s also healthier than regular lemon poppy seed snack cake with less sugar and fat while being egg-free and dairy-free - meaning you can enjoy it any time of the day!
When a piece of cake is up for grabs for breakfast, you’ve officially caught my interest! This lemon poppy seed snack cake (aka lemon sheet cake) is moist, zingy, and contains less sugar and fat than regular cake, meaning it can be enjoyed for breakfast, a snack, in lunchboxes, or for dessert! It’ll become a go-to recipe all summer (and year-round) and your kids will thank you for it!
For anyone that loves the combination of zingy/zesty and sweet, then lemon is a perfect addition to your sweet recipes. So along with berry lemon scones, berry lemon smoothie, creamy lemon popsicles, and even cucumber watermelon lemonade - now it’s the turn of this vegan lemon poppy seed cake – sheet cake/snack cake style.
This lemon snack cake is sweet without being overly so and can optionally be topped with a lemon glaze for extra flavor. As cake recipes go, this is super simple too – just mix the wet then dry ingredients, pour into your cake tin and bake to perfection! All you need is just 9 simple ingredients, including several baking basics.
Even better, while this recipe is naturally egg-free and dairy-free, it is also super versatile. Adjust the amount of citrus based on how tart you’d like the vegan lemon cake to be, swap out the lemon for lime or orange or even mix in some optional extras like berries or tea. There are tons of ways to enjoy it, making it a great addition to parties, potlucks, and gatherings!
That being said, simple lemon poppy seed is more than impressive enough on its’ own and something we haven’t nearly explored enough (yet) on PBOAB, apart from this cake and this brussel sprout slaw with lemon poppyseed dressing. The seeds add a slight crunch and just enough flavor to elevate lemon snack cake to new heights; you won’t regret it!
Want more delicious vegan cake recipes to try? Why not try this chocolate cake, carrot cake muffins, or pineapple upside-down cake!
Did you know that you can make your own powdered sugar using the granulated sugar of your choice (Regular or an unrefined option like coconut sugar) and a coffee/spice grinder? Just grind into a powdered consistency, and voila!
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Store the lemon poppy seed sheet cake covered at room temperature for several days (2-3) or in the fridge for 5-7 days in an airtight container.
To freeze the vegan lemon sheet cake, it’s best to do so with slices that are un-iced. You can either lay the slices on a large baking sheet or stack them up with pieces of parchment paper between. Freeze until solid and transfer to an airtight freezer-safe container/bag. Freeze for up to three months.
To thaw, you can allow a piece to rest on the counter for several hours or in the fridge overnight.
This lemon poppy seed snack cake can be enjoyed as-is (with or without glaze) or made into more of a snack/dessert with optional ‘extras,’ including:
Can I use another citrus instead of lemon?
While it might not be as ‘classic,’ you can technically use several types of citrus for this lemon snack cake. Lime, orange, and even blood orange all make for great cake flavors.
Can I use a sugar-free sweetener in place of sugar?
In general, when it comes to baking, sugar does more than just add flavor; it also helps achieve the correct texture. For that reason, I can’t guarantee great results when using a sugar alternative. However, you may be able to substitute the granulated sugar for something like granulation monk fruit sweetener or erythritol. You can also use a powdered sweetener for the glaze. However, adjust the amount based on how ‘sweet’ they are.
Photos by Alfonso Revilla
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