This Gluten-Free Lemon Poppyseed Loaf Cake is a light and refreshing loaf cake with a delicious lemon glaze! It’s easy to make in one bowl and only takes 10 minutes to mix up the batter. This easy-to-make cake is gluten-free, grain-free, and vegan-friendly.

A few months ago I moved into a new house, and one of my favorite features of this house is the giant Meyer lemon tree that stands tall and loaded with fruit right next to the front door. I haven’t bought a lemon since I moved in, and the giant, juicy lemons have become the inspiration for many of my favorite meals since I’ve lived here. The lemon vinaigrette from this kale salad recipe is one of my favorites.

Of course, the gorgeous lemons have also begged me to turn them into delicious baked goods as well and finally got me to bring this gluten-free lemon poppyseed loaf cake to life. I don’t know why I waited so long! This loaf cake is all of the things:

  • easy to make
  • made in one bowl
  • gluten-free, grain-free, and vegan
  • loaded with lemon flavor
  • soft & fluffy texture
  • studded with poppy seeds
  • topped with an easy lemony glaze

This cake is also made with wholesome gluten-free and vegan ingredients, which made it perfect for serving to friends and family with allergies or sensitivities – but trust me, this one is delicious enough to serve to anyone! I shared it with my mom and aunt (who both eat everything) and they were very happy campers. This cake is light and fluffy enough that it doesn’t have the dryness or grittiness that some gluten-free baked goods can have.

Tips & tricks for the best lemon poppyseed loaf cake

  • Use organic lemons. Since we’re adding the lemon zest in addition to the juice, you’ll want to make sure you’re using well-washed organic lemons to avoid adding unwanted pesticides and wax to your bread.
  • Don’t add too many poppy seeds. They can absorb extra moisture, so be sure to stick to the amount called for.
  • Measure correctly. Gluten-free and vegan baking can be tricky, so I recommend using a scale, or measuring carefully by spooning into the measuring cup, to get the exact right amount of ingredients.

What’s that lemon glaze on top?

It’s a simple lemon glaze made from a simple combo of organic powdered sugar and lemon juice. Super simple and easy!

If you’d rather have a refined sugar-free glaze, I love doing a combination of melted coconut butter, lemon juice, and enough dairy-free milk to thin it out to a pourable consistency. The coconut butter helps it firm up to that classic crunchy glaze consistency.

What’s the best way to store this gluten-free lemon poppyseed cake?

This loaf cake stores well at room temperature for up to two days. I keep mine covered in plastic wrap or in a zip bag to maximize freshness.

If you’d like to store it for longer, it will keep well in the refrigerator in an airtight container for up to five days.

To freeze, wrap the loaf well in plastic wrap and place in an airtight container or zip bag. Freeze for up to three months.

More lemon goodness!

Want more gluten-free quick bread recipes?

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Gluten-Free Lemon Poppyseed Loaf Cake

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  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

This Lemon Poppyseed Loaf Cake is a light and refreshing loaf cake with a delicious lemon glaze! It’s easy to make in one bowl and only takes 10 minutes to mix up the batter. This easy-to-make cake is gluten-free, grain-free, and vegan-friendly.

Ingredients

Scale

For the loaf cake

  • ¾ cup (183g) unsweetened applesauce
  • ½ cup (72g) coconut sugar
  • ¼ cup (56g) unsweetened almond milk, or dairy-free milk of choice 
  • ¼ cup (56g) raw cashew butter, or other nut or seed butter
  • ¼ cup (50g) refined coconut oil, melted 
  • 3 tablespoons fresh lemon juice, from 1 large lemon or 2 small lemons
  • 1 tablespoon freshly grated lemon zest, from about 2 lemons
  • ½ teaspoon vanilla extract
  • 1 cup (140g) cassava flour
  • 1 cup (96g) blanched almond flour
  • 2 tablespoons (13g) flax meal
  • 2 tablespoons poppy seeds
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

For the lemon glaze (with powdered sugar)

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest

For the lemon glaze (with coconut butter)

  • ¼ cup coconut butter, melted 
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pure maple syrup
  • 2 to 4 tablespoons almond milk, warmed 

Instructions

  1. Preheat the oven to 350°F. Line an 8.5″ x 4.5″ loaf pan with parchment paper or grease with coconut oil.
  2. Combine the applesauce, coconut sugar, almond milk, cashew butter, coconut oil, lemon juice, and lemon zest, stirring to combine. Warm slightly in the microwave if the coconut oil seizes up.
  3. Add cassava flour, almond flour, flax meal, poppy seeds, baking soda, baking powder, and salt. Stir until combined.
  4. Pour into the prepared loaf pan. Bake for 45 minutes, or until a toothpick comes out clean and the top springs back if lightly pressed. Once done, let cool completely on a wire rack before removing it from the pan.
  5. Store in an airtight container at room temperature for two days, in the refrigerator for up to five days, or in the freezer for up to 3 months. I like to freeze in slices and heat a slice in the microwave when I want it!

For the powdered sugar glaze: in a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest. Add more powdered sugar if it’s too thin, or extra lemon juice if it’s too thick. Drizzle over the loaf cake. Garnish with more poppy seeds, if desired.

For the coconut butter glaze: in a small bowl, whisk together the coconut butter, maple syrup, and lemon juice. Whisk in 1 tablespoon of the warmed almond milk, until smooth. Continue to add almond milk and whisk to thin it out to your desired consistency. Drizzle over the loaf cake. Garnish with more poppy seeds, if desired.

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