A Classic Lemon Poppy Cake made gluten-free and vegan! Topped with a delicious lavender earl grey frosting! A perfect afternoon tea cake that you’ll love!
This was supposed to be a nice tea cake for the afternoon. There are no fancy ingredients in this loaf cake, just lemon juice and a touch of vanilla. But it was so delicious that I had to share the recipe with you! It’s amazing how simple ingredients can produce amazing flavors when combined!
Afternoon tea cakes, in my opinion, must be moist and fluffy.
Remember to sift the dry ingredients and process the sugar if it has large chunks for a great fluffy texture with fine crumbs.
Buttermilk is important for a moist cake. Making vegan buttermilk is simple: simply add some lemon juice or white vinegar to plant milk (almond and soy milk work best; oat milk does not).
If you don’t want to frost the cake, that’s fine. I typically prefer cakes without frosting as it can be overly sweet, but this one isn’t. This has lovely vanilla, lavender, and earl grey flavor with some brightness from the lemon zest. You don’t want to opt-out on this part!
Note to soak the cashews one day before making the cake if you’re making the frosting. If you fail to soak the cashews overnight, you can soak them for 30 minutes in hot boiling water.
You’ll also need to chill the coconut cream for at least 4 hours (preferably overnight) to extract the liquid from the cream.
I am very happy with the outcome, and I hope you will try my recipe!
Ingredients You Will Need
How To Make Lavender Lemon Poppy Cake
Servings: 1 Loaf | Course: Dessert | Cuisine: American
- 2 Cups Gluten-Free All-Purpose Flour (sifted)
- ⅓ Cup Cane Sugar or Coconut Sugar
- ½ Cup Light Brown Sugar
- 2 Tsp Baking Powder
- ½ Tsp Salt
- 2 Tbsp Poppy Seeds
- 1 Cup Milk (you choice of milk, room temperature)
- 1 Tsp Vanilla Bean Paste
- ⅓ Cup Coconut Oil (or neutral oil, melted)
- 1 Tbsp Lemon Zest (1 lemon)
- 2 Tbsp Fresh Lemon Juice
- ½ Cup Raw Cashews (soaked overnight)
- 2 Tsp Vanilla Bean Paste
- ¼ Cup Coconut Cream (cream only)
- 1 Tbsp Lemon Zest (additional for garnish)
- 1 Tsp Fresh Lemon Juice
- ⅛ Cup Hot Water
- 1 Tsp Earl Grey Tea (loose-leaf)
- 2 Tsp Lavender Syrup
- 1 Tbsp Coconut Oil (melted)
- 1 Tsp Dried Lavender Flower (additional for garnish)
Prep: 30 minutes | Cook: 1 hour | Soak: 4 hours
Steep: 1 hour
Time needed: 1 hour and 30 minutes.
- Making the cake:
Preheat the oven to 350°F. (Optional: Lightly grease and line with parchment paper in a loaf pan. This will help the removal process easier and cleaner.)
- In the stand mixer, combine your dry ingredients: Flour, Sugar, Baking Powder, Salt, and Poppy Seed. Mix everything well for one minute with a paddle attachment.
- In a separate bowl, combine lemon juice and your milk. Stir and set it aside to curdle for 5 minutes. After 5 minutes, add your melted coconut oil and vanilla bean paste. Stir until well combined. Be sure to keep the ingredients at room temperature.
- Pour your wet ingredients over the dry and gently mix to combine. Just be careful not to overmix. Pour into your loaf pan.
- Bake at 350°F for about 1 hour or until the toothpick inserted the middle comes out clean. Let it cool in the pan for 10 minutes and then remove from the pan to completely cool.
- Making the frosting:
In a 1-cup glass measuring cup, add the loose earl grey tea and hot water. Allow it to step for about 5 minutes for stronger flavor and then strain. Set it aside to cool.
- Rinse and drain your soaked cashew from the night before. Add them into a food processor together with everything except the coconut oil. Blend until smooth.
- Slowly add the melted coconut oil from the top of the food processor and blend until completely smooth. Pour the frosting in a bowl and allow it to set for 1 hour in the fridge.
- Finally, frost the completely cooled cake. Garnish with lemon zest and culinary grade lavender.