1. Preheat oven to 350 degrees F (175 C) and line a 9x13 inch baking pan with parchment paper. Lightly grease with cooking spray. Set aside. In a large bowl, whisk together all purpose flour, baking powder, baking soda, salt and poppy seeds. Set aside.

2. In a separate bowl, combine sugar and lemon zest. Rub zest into the sugar using your fingers to better infuse the flavor. Add nondairy yogurt, canola oil, nondairy milk, lemon juice and vanilla extract to the bowl. Whisk until well combined. Pour wet ingredients into bowl containing dry ingredients and whisk together. Do not over-mix. Pour batter into prepared pan and bake in preheated oven for 25-30 minutes or until toothpick inserted into center of cake comes out clean with only a few crumbs clinging to it.

3. While cake is baking, prepare your frosting. In a large bowl, beat together nondairy cream cheese and vegan butter using a stand mixer or an electric hand mixer until light and fluffy, about 1 minute. Sift in powdered sugar and add lemon zest and juice. Beat until frosting comes together. Place in the refrigerator to firm up while cake bakes/cools.

4. Once cake is completely cool and your frosting has had a chance to chill, spread frosting over top of cake using an offset spatula or butter knife. Garnish with extra lemon zest and poppy seeds if you’d like.