A gorgeous Vegan Lemon Poppyseed Layer Cake - tender lemon poppyseed cake layers filled with tart lemon curd and topped with tangy cream cheese frosting. Let's learn how to make it!
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Best Vegan Lemon Poppyseed Cake
This cake is equal parts delicious and elegant. You can choose to make either a 2 or 3 layer cake made up of fluffy cake layers bursting with lemon flavor and held together with lemon curd and cream cheese frosting.
The best thing about this cake? No artificial lemon flavor is used! All of that signature tanginess is achieved using fresh lemon zest and juice. This recipe has been adapted from our lemon poppyseed sheet cake and utilizes many of the tips on our "how to make vegan cake" post.
If lemon isn't your thing, be sure to check out our other cakes and cupcakes!
Why You'll Love This Cake
- Fresh lemon flavor
- Light, fluffy cake layers
- Homemade lemon curd
- Super tangy lemon cream cheese frosting
- Comes together in one hour!
Vegan Lemon Poppyseed Layer Cake Ingredients
For the Cake
- Granulated Sugar (1 ½ cups): Provides sweetness to the cake, balancing the tartness of the lemon.
- Lemon Zest (2 tablespoons): Infuses the cake with bright, citrusy flavor and aroma, enhancing its overall freshness.
- Nondairy Yogurt (½ cup): Adds moisture to the cake while contributing to its tender texture. Replaces eggs and helps with rise.
- Nondairy Milk (½ cup): Another source of moisture that helps to bind the ingredients together.
- Canola Oil (½ cup): Provides moisture and richness to the cake, ensuring a soft and tender crumb.
- Lemon Juice (½ cup): Adds tanginess and intensifies the lemon flavor in the cake.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor profile of the cake with its warm and aromatic notes.
- Baking Powder (2 teaspoons) and Baking Soda (½ teaspoon): Leavening agents that help the cake rise and achieve a light and fluffy texture.
- Salt (½ teaspoon): Balances the sweetness and enhances the other flavors in the cake.
- All-Purpose Flour (2 ½ cups): Provides structure to the cake, giving it a tender yet sturdy crumb.
- Poppy Seeds (2 tablespoons): Add crunch and visual appeal to the cake, complementing the lemon flavor perfectly.
For the Lemon Curd
- Granulated Sugar (⅓ cup): Sweetens the lemon curd and balances its tartness.
- Lemon Juice (3 tablespoons) and Lemon Zest (1 teaspoon): Infuse the curd with vibrant citrus flavor.
- Salt (pinch): Enhances the other flavors in the curd.
- Ground Turmeric (optional, pinch): Adds a subtle yellow color to the curd, mimicking the traditional hue of lemon curd made with eggs. See our vegan lemon crinkle cookies post to determine whether you'd like to use food coloring instead.
- Cornstarch (2 teaspoons): Acts as a thickening agent, giving the curd its luscious, pudding-like consistency.
- Nondairy Milk (⅓ cup): Provides additional liquid and creaminess.
Vegan Lemon Cream Cheese Frosting Ingredients
- Vegan Cream Cheese (4 oz), Vegan Butter (¼ cup), and Non-Hydrogenated Shortening (¼ cup): Create a creamy and luscious base for the frosting providing richness, flavor and structure.
- Powdered Sugar (2 cups): Sweetens the frosting and helps to thicken it to a spreadable consistency.
- Lemon Zest (1 teaspoon) and Lemon Juice (1 teaspoon): Infuse the frosting with bright, citrusy flavor, complementing the lemony cake layers.
How to Make a Vegan Lemon Poppyseed Layer Cake (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by combining the granulated sugar and lemon zest together in a large mixing bowl. Rub the zest into the sugar using your fingers to infuse the lemon flavor.
Add the nondairy yogurt, nondairy milk, canola oil, lemon juice and vanilla extract to the bowl. Whisk thoroughly until smooth. Add in the baking powder, baking soda and salt and whisk until ingredients are well distributed. Sift in the flour and mix until just combined. Stir in the poppy seeds.
Divide the batter evenly between cake pans lined with parchment paper. Bake in on center rack of an oven that has been preheated to 350 degrees F (175 C) for 30 minutes.
Make the lemon curd by combining the sugar, lemon juice, lemon zest, salt and turmeric in a small saucepan. Heat over medium-low until sugar is dissolved. Pour in the cornstarch slurry whisking continuously. Bring to a boil, reduce heat and simmer until thickened. Chill until ready to use.
Beat together the vegan cream cheese, vegan butter and shortening together until completely smooth. Sift in the powdered sugar and add the lemon zest and juice. Beat again until frosting comes together.
Lay a cooled cake layer on a cake stand or plate. Spread a layer of frosting over the top creating a shallow well in the center. Fill the well with 2-3 tablespoons of lemon curd. Stack another cake layer on top and repeat the process if making a 3 layer cake. Simply frost the top and sides for a 2 layer cake.
Sprinkle cake lightly with poppy seeds and top with fresh lemon peel slices if desired.
Recipe Tips
- Get Ahead: Bake your cake layers and make your lemon curd a day before you intend to assemble and serve the cake. Wrap the cooled cake layers in plastic wrap and refrigerate them overnight. Store the lemon curd in a sealed jar in the refrigerator as well.
- Use Fresh Ingredients: Fresh lemon juice and zest will give your cake a vibrant, natural lemon flavor. Avoid bottled lemon juice for the freshest taste.
- Room Temperature Ingredients: Make sure your nondairy yogurt, nondairy milk, and other ingredients are at room temperature before you begin baking. This helps them combine more evenly and creates a smoother batter.
- Don't Over-mix the Batter: When mixing the wet and dry ingredients, mix until just combined. Over-mixing can lead to a tougher texture in the finished cake.
- Even Layers: Divide the batter evenly between the cake pans to ensure even baking and uniform layers.
- Cool Completely: Allow the cakes to cool for 20 minutes in their pans on a wire rack before removing them. This helps prevent them from breaking apart.
- Chill the Frosting: If your frosting is too soft, you can chill it in the refrigerator for a short time to firm it up before frosting the cake.
Do you Need to Soak Poppy Seeds?
For most baking recipes, you don't need to soak poppy seeds before using them. In most cases, poppy seeds can be added directly to your batter or dough without soaking. They'll add a good crunch and nutty flavor to all of your baked goods.
However, there are a few exceptions:
- Grinding Poppy Seeds: If you're using poppy seeds to make fillings, pastes, or spreads, soaking them before grinding can help soften them and make them easier to blend into a smooth consistency.
- Enhancing Flavor: Some recipes may call for soaking poppy seeds in liquid, such as milk or water, along with other ingredients to enhance their flavor or soften their texture. This is less common but can be done if desired for specific recipes.
*Soaking poppy seeds is not necessary for this recipe.
Frequently Asked Questions
Yes, you can use other neutral-flavored oils such as vegetable oil or light olive oil as a substitute for canola oil.
To prevent a dense cake, be sure not to over-mix the batter once you've combined the wet and dry ingredients. Over-mixing can lead to gluten development, resulting in a denser texture. Mix until just combined.
Yes, you can prepare the lemon curd ahead of time and store it in an airtight container in the refrigerator for up to a week. Just make sure to give it a good stir before using it in the cake.
Yes, the turmeric is optional and mainly used to enhance the yellow color of the lemon curd. If you prefer not to use it, you can omit it without affecting the flavor of the curd.
Yes, you can use any vegan frosting of your choice. Cream cheese frosting pairs wonderfully with lemon poppyseed cake, but you can also use vanilla buttercream or even a lemon glaze if preferred.
How to Store a Vegan Lemon Poppyseed Layer Cake
Storing a vegan lemon poppyseed layer cake properly helps maintain its freshness and flavor. Here's how to do it:
- Refrigeration: This cake must be stored in the refrigerator. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing any odors from the refrigerator.
- Proper Wrapping: Make sure the cake is properly wrapped to prevent it from drying out. If you're storing individual cake slices, wrap each slice separately in plastic wrap before placing them in an airtight container.
- Avoid Moisture: Be cautious of moisture buildup inside the container, especially if the cake is still warm when you store it. Moisture can lead to a soggy texture, so allow the cake to cool completely before wrapping and storing it.
- Freezing: If you want to store the cake for an extended period, consider freezing it unfrosted. Wrap the cake layers tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw the cake in the refrigerator overnight before assembling and serving.
By following these storage tips, you can keep your vegan lemon poppyseed layer cake fresh and delicious for as long as possible.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Lemon Poppyseed Layer Cake
Moist lemon poppyseed cake layers filled with tart lemon curd and topped with tangy cream cheese frosting. All 100% vegan!
- Prep Time: 30 minutes
- Bake Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 Layer Cake 1x
- Category: Cakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cake
1 ½ c granulated sugar
2 tbsp lemon zest
½ c nondairy yogurt*
½ c nondairy milk
½ c canola oil
½ c lemon juice
1 tsp vanilla extract
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 ½ c all purpose flour
2 tbsp poppy seeds
For the Lemon Curd
⅓ c granulated sugar
3 tbsp lemon juice
1 tsp lemon zest
pinch of salt
pinch of ground turmeric, optional*
2 tsp cornstarch
⅓ c nondairy milk
For the Frosting
4 oz vegan cream cheese, softened
¼ c vegan butter, softened
¼ c non hydrogenated shortening
2 c powdered sugar
1 tsp lemon zest
1 tsp lemon juice
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and grease and line 3 6-inch or 2 8/9-inch round cake pans with parchment paper. Set aside.
- Cake Batter: Add granulated sugar and lemon zest to a large mixing bowl. Rub the lemon zest into the sugar with your fingers to diffuse the oil and flavor. Add the nondairy yogurt, nondairy milk, canola oil, lemon juice and vanilla extract to the bowl. Whisk until smooth. Add the baking powder, baking soda and salt and whisk until evenly distributed. Sift in the flour and mix until just combined. Do not over-mix. Stir in the poppy seeds.
- Bake: Evenly divide the cake batter between the prepared pans. Place all cake pans on center rack of preheated oven and bake for 30 minutes or until toothpick inserted into the center comes out clean with only a few crumbs attached. Allow cake layers to cool in their pans for 15 minutes before turning out onto wire racks to cool completely.
- Lemon Curd: Prepare the lemon curd while the cakes bake. Add the sugar, lemon juice, lemon zest, salt, and turmeric (if using) to a small saucepan. Heat on stove over medium-low, whisking frequently until sugar is dissolved. Mix the cornstarch and nondairy milk together in a small bowl until the cornstarch is dissolved. Pour mixture into the saucepan whisking continuously. Bring the lemon curd to a boil, reduce heat and simmer until mixture thickens slightly. Remove from heat, allow to cool for 10 minutes, transfer to a sealable jar and place in the fridge to chill until ready to use.
- Frosting: Prepare the frosting while the cake and lemon curd cools. Add the vegan cream cheese, vegan butter and shortening to a bowl. Beat using an electric hand mixer or stand mixer until completely smooth. Sift in the powdered sugar and add the lemon juice and zest to the bowl. Beat again until frosting comes together.
- Assembly: Place a cake layer on a cake stand or serving plate. Spread a thick layer of frosting over the top, creating a higher edge around the perimeter and a shallow well in the center. Fill this well with 2-3 tablespoons of the prepared lemon curd. Place the second layer on top. Repeat previous step if making a 3 layer cake. Simply frost top and sides if making a 2 layer cake. Sprinkle lightly with additional poppy seeds and top with slices of lemon peels if desired.
Notes
*Prepared cake can keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cake layers can be frozen for up to 1 month.
*Choose unflavored and unsweetened nondairy yogurt when shopping.
*If you decide to add turmeric to your lemon curd, be sure to only add a very small amount. This will enhance the color but it is a fine line between a nice, lemon yellow and neon yellow.
*Please see photos in blog post above for help with assembly!
More Vegan Lemon Dessert Recipes
- Vegan Lemon Crinkle Cookies
- Vegan Lemon Loaf (Starbucks Copycat)
- Vegan Lemon Bars
- Vegan Lemon White Chocolate Cookies
- Vegan Lemon Blueberry Bars
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