Can I substitute the canola oil with another type of oil?

Yes, you can use other neutral-flavored oils such as vegetable oil or light olive oil as a substitute for canola oil.

How can I prevent my cake from becoming too dense?

To prevent a dense cake, be sure not to over-mix the batter once you've combined the wet and dry ingredients.

Can I make the lemon curd ahead of time?

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.

Can I use a different type of frosting for 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.

Vegan Lemon Poppyseed Layer Cake

Lemon poppyseed layer cake on a cake stand, a basket of lemons and a jug of milk.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Moist lemon poppyseed cake layers filled with tart lemon curd and topped with tangy cream cheese frosting. All 100% vegan!

Author: Lyndsey Hiltner
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

Scale

For the Cake

1 1/2 cups granulated sugar

2 tablespoons lemon zest

1/2 cup nondairy yogurt*

1/2 cup nondairy milk

1/2 cup canola oil

1/2 cup fresh lemon juice

1 teaspoon vanilla extract

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups all purpose flour

2 tablespoons poppy seeds

For the Lemon Curd

1/3 cup granulated sugar

3 tablespoons lemon juice

1 teaspoon lemon zest

pinch of salt

vegan yellow food coloring*

2 teaspoons cornstarch

1/3 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

1/4 teaspoon salt

dehydrated lemon slices for decorating (optional, see notes)

Cook Mode Prevent your screen from going dark

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.

Find it online: https://censoredbaker.com/vegan-lemon-poppyseed-layer-cake/