This gorgeous vegan lemon poppyseed layer cake is both easy and elegant. Tender lemon poppyseed cake layers are filled with tart lemon curd and topped with tangy cream cheese frosting. Let's learn how to make it!
I made this cake for my mom's birthday (she loves lemon!) and she absolutely loved it! It was easier to make than I thought - I did 2 layers instead of three! - Brenna
This cake is equal parts aesthetic and delicious. You can choose to make either a 2 or 3 layer cake made up of fluffy 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!
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Cake Ingredients
Here is everything you'll need for your vegan lemon poppyseed layer cake:
- Granulated sugar: Sweetens the cake while also helping create a soft, tender texture and light crumb.
- Lemon zest: Provides concentrated lemon flavor from the natural oils in the peel.
- Nondairy yogurt: Adds moisture and tenderness while helping create a soft, fluffy texture without eggs.
- Nondairy milk: Adds moisture and helps bring the batter together smoothly.
- Canola oil: Keeps the cake moist and tender for days while contributing to a soft crumb.
- Fresh lemon juice: Adds bright citrus flavor and acidity, which helps balance sweetness and react with the baking soda for lift.
- Vanilla extract: Enhances the lemon flavor and adds warmth and depth to the cake.
- Baking powder: Helps the cake rise and creates a light, fluffy texture.
- Baking soda: Works with the acidic lemon juice to provide extra lift and tenderness.
- Salt: Balances the sweetness and enhances all the flavors in the cake.
- All-purpose flour: Provides structure and stability while still allowing the cake to stay soft and tender.
- Poppy seeds: Add subtle crunch and the classic nutty flavor associated with lemon poppyseed baked goods.
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Lemon Curd Ingredients
- Granulated sugar: Sweetens the curd and balances the tart lemon flavor.
- Lemon juice: Provides the bold, tangy citrus flavor that defines lemon curd.
- Lemon zest: Intensifies the lemon flavor with fragrant citrus oils for a brighter, more vibrant taste.
- Pinch of salt: Enhances the sweetness and balances the acidity.
- Vegan yellow food coloring: Optional, but gives the curd a bright yellow color similar to traditional lemon curd.
- Cornstarch: Thickens the curd, creating a smooth, spoonable consistency without eggs.
- Nondairy milk: Adds creaminess and helps create a silky texture.
Frosting Ingredients
- Vegan cream cheese (softened): Creates a tangy, rich frosting that pairs perfectly with the bright lemon flavor.
- Nondairy heavy cream: Whipped to add lightness and create a fluffy, airy frosting texture.
- Powdered sugar: Sweetens the frosting while keeping it smooth and spreadable.
- Vanilla extract: Adds depth and rounds out the tangy cream cheese flavor.
- Salt: Balances the sweetness and enhances the overall flavor of the frosting.
How to Make Vegan Lemon Poppyseed Cake
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by rubbing the lemon zest into the granulated sugar. Stir in the wet cake ingredients followed by the dry. Mix until just combined.
Divide the cake batter between cake pans lined in parchment paper. Bake at 350 degrees F (175 C) for 30-35 minutes.
Prepare lemon curd while the cakes are baking. Add ingredients to a pan and het on the stove until slightly thickened. Chill until ready to use.
Assemble cake by placing a layer on a cake plate or stand. Spread with a thick layer of prepared frosting and pipe a circle around the perimeter, forming a well in the center.
Fill the well with 4-6 tablespoons of lemon curd. Repeat with another cake layer. Frost top and sides of cake.
Recipe Tips
Here are a few tips to help ensure your vegan lemon poppyseed layer cake comes out perfectly:
- 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.
Why You'll Love This Cake
- Bright, fresh lemon flavor in every bite
- Soft, fluffy cake layers with a tender crumb
- Classic lemon poppyseed flavor with a bakery-style texture
- Filled with silky, homemade vegan lemon curd
- Light, creamy whipped cream cheese frosting
- Completely vegan without sacrificing flavor or texture
- Perfect balance of sweet, tangy, and rich
- Beautiful layered presentation that feels impressive yet approachable
- Great for spring celebrations, birthdays, brunches, or holidays
- Tastes even better after chilling, making it perfect for making ahead
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.
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, 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.
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Storage
Refrigerator: Because of the cream cheese frosting and lemon curd filling, store the cake covered in the refrigerator for up to 3-4 days.
Keep it covered well: Use a cake carrier or loosely cover with plastic wrap to prevent the cake from drying out and absorbing fridge odors.
Serve at cool room temperature: For the best texture and flavor, let slices sit at room temperature for 20-30 minutes before serving.
Freezer (whole cake or slices): Freeze unfrosted or fully assembled cake slices tightly wrapped for up to 1 month.
Freezing tip: Freeze slices individually on a tray first, then wrap and store in a freezer-safe container for easier serving later.
If you make this recipe be sure to tag @censoredbaker on Instagram!
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 cups granulated sugar
2 tablespoons lemon zest
½ cup nondairy yogurt*
½ cup nondairy milk
½ cup canola oil
½ cup fresh lemon juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ½ cups all purpose flour
2 tablespoons poppy seeds
For the Lemon Curd
⅓ cup granulated sugar
3 tablespoons lemon juice
1 teaspoon lemon zest
pinch of salt
2 teaspoons cornstarch
⅓ cup nondairy milk
For the Frosting
8 ounces vegan cream cheese, softened
1 cup nondairy heavy cream
2 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
dehydrated lemon slices for decorating (optional, see notes)
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and grease and line 3 6-inch or 2 8-inch round cake pans with parchment paper. Set aside.
- Mix: 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 30-34 minutes or until toothpick inserted into the center comes out mostly clean. Allow cake layers to cool in their pans for 15 minutes before turning out onto wire racks to cool completely.
- Heat: Prepare the lemon curd while the cakes bake. Add the sugar, lemon juice, lemon zest, salt, and a tiny amount of yellow food coloring (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. It may solidify while chilling - just give it a good whisk until smooth.
- Beat: Prepare the frosting while the cake and lemon curd cools. Beat the softened vegan cream cheese with an electric hand mixer until completely smooth and there are no lumps. Add the heavy cream to the bowl and continue beating until light and fluffy. Add powdered sugar, vanilla extract and salt. Beat until frosting comes together. Place in the refrigerator to chill until you are ready to assemble.
- Assemble: Place a cake layer on a cake stand or serving plate. Spread a thick layer of frosting over the top. Pipe a ring of frosting around the perimeter, leaving a well in the center. Fill this well with 4-6 tablespoons of the prepared lemon curd. Place the second cake 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 dehydrated lemon slices if desired - see notes.
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 food coloring 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.
*If you'd like to make dehydrated lemon slices, preheat your oven to 300 degrees F and line a baking sheet with parchment paper. Cut a lemon or two into thin slices and spread them over the baking sheet. Sprinkle with sugar and bake for 1.5-2 hours, watching carefully. You want the lemon slices to look golden but not burnt. Take them out too soon and they will be floppy.
More Vegan Lemon Dessert Recipes
- vegan lemon crinkle cookies
- vegan lemon loaf (starbucks copycat)
- vegan lemon bars
- vegan lemon white chocolate cookies
- vegan lemon poppyseed cookies
Brenna says
I made this cake for my mom's birthday (she loves lemon!) and she absolutely loved it! It was easier to make than I thought - I did 2 layers instead of three!
Lyndsey Hiltner says
I'm so glad she liked it! This recipe lends itself well to two layers also!