Vegan Lemon Poppyseed Yogurt Cake

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I had so much fun creating this Vegan Lemon Poppyseed Yogurt Cake.  It has been a reader-request for quite some time and was so easy to “veganize” with Silk Dairy-Free Yogurt Alternative!  Not only does the yogurt taste great on its own, it has a perfect smooth & creamy texture which lends itself well for use as a recipe ingredient.

Because most cakes contain eggs and dairy, I wasn’t sure I could quite capture the real deal, you know?  I played around with this recipe until I felt I had it.  To make the impossible, possible…there were of course, a few substitutions.  Instead of eggs, flax “eggs”.  If you are unfamiliar, don’t worry.  I explain everything in the printable recipe below.  Vegan margarine and last, but certainly not least, the Silk Dairy-Free Yogurt Alternative.  I was thrilled with how it performed in both the cake AND the glaze.

Vegan Lemon Poppyseed Yogurt Cake

I found the Silk Dairy-Free Yogurt Alternative in a variety of flavors at my local Scottsdale, AZ Walmart in the dairy aisle.  Vanilla is my personal favorite, so I purchased about four of those and also picked up the Peach Mango which sounded interesting.  You’ll need about 2 1/2 containers to complete this recipe as written.

Silk Dairy-Free Yogurt Alternative contains 6 grams of plant-powered protein made with live and active cultures. There are so many things to love about this product!  It is free of cholesterol, is dairy, lactose, gluten and casein free. To me, the fact that it is made without the use of artificial colors, flavors and especially carrageenan is a huge selling point.  Like it’s dairy counterpart, Silk Dairy-Free Yogurt Alternative is an excellent vegan source of calcium and vitamin D.  I could go on, but let’s get to the recipe…shall we? 🙂

Vegan Lemon Poppyseed Yogurt Cake

Initially I had only planned on trying out my newly created Vegan Lemon Yogurt Poppyseed Cake recipe in cupcake form but then I started thinking about how versatile the batter was.  So I continued experimenting (as I like to do).

Vegan Lemon Poppyseed Yogurt Cake

It worked great as a standard cake and also a loaf.  Light and airy.

Vegan Lemon Poppyseed Yogurt Cake

Pushing the envelope a bit, I even decided to try this recipe out as a microwavable mug cake…a first for me.  I was so excited when it puffed up and fully cooked in about 3 minutes.  It was perfect!  I can see what all of the hype is about.  I will definitely be trying this again.  How fun!!!

Vegan Lemon Poppyseed Yogurt Cake

As I mentioned, I also purchased the Peach Mango flavor and it was de-licious!  Yum…

Vegan Lemon Poppyseed Yogurt Cake

Find more #DairyFreeGoodness inspiration here!  So what do you make with Silk Dairy-Free Yogurt Alternative? What’s your favorite flavor?  Let me know in the comments section below.

Vegan Lemon Poppyseed Yogurt Cake
Print
Vegan Lemon Poppyseed Yogurt Cake
Prep Time
10 mins
 
Vegan Lemon Poppyseed Yogurt Cake
Course: Dessert
Cuisine: Vegan
Author: aimee
Ingredients
FOR THE CAKE:
  • 1-1/3 c Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/8 tsp Salt
  • 1/4 c Vegan Margarine softened
  • 3/4 c Sugar
  • 2 tbsp Ground Flax + 6 tbsp WATER allow to sit for 5 minutes
  • 1 tsp Vanilla Extract
  • 2 tbsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 3/4 c VANILLA Silk Dairy-Free Yogurt Alternative
  • 1-2 tbsp Poppyseeds
FOR THE YOGURT GLAZE:
  • 1/4 c Vegan Margarine softened
  • 6 oz. VANILLA Silk Dairy-Free Yogurt Alternative
  • 2 c Powdered Sugar THIS IS APPROXIMATE - you may need more or less
  • 1-2 tbsp Lemon Juice also use to thin, if needed
  • 2 drops Yellow Food Coloring OPTIONAL
Instructions
FOR THE CAKE:
  1. Prepare flax "eggs" by combining 2 tbsp of ground flax with 6 tbsp of water. Allow to sit for at LEAST 5 minutes.  The mixture should become thick and gelatinous as the flax absorbs the water.

  2. Preheat oven to 350 degrees.

  3. In the bowl of an electric mixer, cream together the softened vegan margarine and sugar.

  4. Add the flax "eggs", Silk Dairy-Free Yogurt Alternative, vanilla, lemon juice and zest.  Mix until well incorporated.

  5. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.  Add to the mixer, beating until just combined.

  6. Stir in poppyseeds.

  7. The batter makes enough for 1 standard loaf pan, but I chose a variety of vessels such as cupcakes, mini loaf and even a mug.  

  8. OPTIONAL:  To make this cake a bit more lemon yellow, I always like to add two drops of food coloring.  This is completely up to you.

FOR THE GLAZE:
  1. Using an electric mixer, combine the vegan margarine and yogurt until completely smooth. There should be no bits of margarine showing.  

  2. Add in your powdered sugar 1/2 c at a time, beating between additions.  

  3. Add the lemon juice (which may cause some separation.  That's ok, keep beating).  If the glaze is too thick, add more lemon juice.  Too thin?  Add more powdered sugar.  The amount can and will vary greatly depending on factors such as humidity, moisture content of the vegan margarine, etc.  It is a very forgiving glaze, so just play with it until it's just right.

  4. *USE THE GLAZE IMMEDIATELY or REFRIGERATE UNTIL READY TO USE*

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