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Eggless lemon poppy seed cake recipe

Eggless lemon poppy seed cake recipe
Recipe reference : veganinthefreezer
Course Breakfast, Dessert, Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 14 slices
Author Sharmilee J


  • 1/2 cup whole wheat flour (atta or chapathi flour)
  • 1/2 cup white flour (maida)
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup water
  • 1/4 cup coconut oil
  • 1 tbsp lemon juice
  • 1 tbsp poppy seed


  • To a mixing bowl add both the flours.Add sugar,baking powder and salt.
  • Mix first then add oil.
  • Add water and lemon juice.
  • Whisk well to form a smooth batter.Finally add black poppy seeds.
  • Fold it do not overmix. Grease the pan with oil then dust with flour(not in pic).Tap to remove excess flour.
  • Pour the batter into the pan.I used my mini loaf pan.Bake in preheated oven at 180 deg C for 35-40 mins or until golden.Insert a toothpick and check.Cool down for few mins then invert to remove the cake.
  • Cool down completely atleast for a hour before slicing.


  • The orginal recipe called for coconut sugar and usual white sugar almost equal to 3/4 cup sugar(including both) for 1 cup flour which I felt would be too sweet for our tastebuds so reduced it.
  • Coconut oil gives great flavour to this cake sodon't skip it.