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These Baked Vegan Lemon Poppy Seed Donuts are moist, fluffy, soft, super delicious, and easy to make. Topped with sweet lemon glaze. Ready in just 20 minutes. Small batch. Dairy-free, eggless.

THESE LEMON POPPY SEED DONUTS ARE

• vegan
• dairy-free
• egg-free
• baked
• moist
• fluffy
• soft
• zesty
• so delicious
• topped with lemon glaze
• quick and easy to make
• freezer friendly

WHAT YOU NEED TO MAKE VEGAN LEMON POPPY SEED DONUTS

You need the following ingredients to make these baked donuts (the exact measurements are in the recipe card below):

• All-purpose flour – keeps donuts light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Baking powder and baking soda – create a perfect rise in donuts.
• Salt – balances the sweetness.
• Granulated sugar
• Oil – improves the texture and makes the donuts moist. I used sunflower oil, but you can use any oil neutral in flavor.
• Vegan yogurt – adds moisture to the donuts. Make sure it is at room temperature.
• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Lemon juice – helps to activate the baking soda and adds lemon flavor.
• Lemon zest – use fresh zest from organic lemons.
• Poppy seeds
• Powdered sugar – sift the sugar to avoid lumps in the glaze.
• Vegan butter – You can substitute it for coconut oil.

Equipment you need:

• Donut pan – for 6 donuts
• 3 bowls
• Whisk
• Sifter
• Silicon spatula
• Piping bag
• Cooling rack

HOW TO MAKE BAKED VEGAN LEMON POPPY SEED DONUTS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and grease the pan

Preheat the oven to 355°F (180°C). Grease donut pan (for 6 donuts) and set aside.

2. Step: Make donut batter

In a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.

In a separate bowl, whisk oil, yogurt, sugar, milk, and lemon juice. Sift in dry ingredients, add poppy seeds and lemon zest, and whisk until no lumps remain.

3. Step: Bake the donuts

Spoon the batter into a piping bag and cut a hole in the corner. Pipe the batter into the pan, filling ¾ of the molds.

Bake for 10-12 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool.

4. Step: Make lemon glaze

To make the glaze whisk powdered sugar, melted butter, and lemon juice together until combined.

Once the donuts are cooled, dip them into the glaze. Finish off with poppy seeds or lemon zest.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BAKED LEMON POPPY SEED DONUTS?

Store the donuts in an airtight container at room temperature or in the fridge.

HOW LONG DO BAKED VEGAN LEMON POPPY SEED DONUTS LAST?

Baked donuts will last for up to 3 days at room temperature or for up to 5 days in the fridge.

CAN YOU FREEZE BAKED DONUTS?

To freeze baked donuts, put them in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Lemon Blueberry Muffins
• Raspberry Coffee Cake
• Strawberry Sweet Rolls
• Lemon Poppy Seed Loaf Cake
• Marble Bundt Cake
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN LEMON POPPY SEED DONUTS

These Baked Vegan Lemon Poppy Seed Donuts are moist, fluffy, soft, super delicious, and easy to make. Topped with sweet lemon glaze. Ready in just 20 minutes. Small batch. Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 donuts

Calories 303kcal

Author Plantiful Bakery

Ingredients

Donuts:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• pinch salt
• ¼ cup sunflower oil
• ¼ cup vegan yogurt, room temperature
• ½ cup granulated sugar
• 2 tbsp oat milk, room temperature or any plant-based milk
• 1 tbsp lemon juice
• 1 tbsp poppy seeds
• zest of ½ lemon

Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp vegan butter melted
• 2 tbsp lemon juice

Instructions

• Preheat the oven to 355°F (180°C). Grease donut pan (for 6 donuts) and set aside.
• In a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.
• In a separate bowl, whisk oil, yogurt, sugar, milk, and lemon juice. Sift in dry ingredients, add poppy seeds and lemon zest, and whisk until no lumps remain.
• Spoon the batter into a piping bag and cut a hole in the corner. Pipe the batter into the pan, filling ¾ of the molds. Bake for 10-12 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool.
• To make the glaze whisk powdered sugar, melted butter, and lemon juice together until combined.
• Once the donuts are cooled, dip them into the glaze. Finish off with poppy seeds or lemon zest. Enjoy!

Notes

Storing:

Store the donuts in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1donut | Calories: 303kcal

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Nutrition Facts

Serving: 1 donut / Calories: 303kcal / Total Fat: 15,1g / Saturated Fat: 3,2g / Cholesterol: 0mg / Total Carbohydrate: 40,5g / Fiber: 1,1g / Sugar: 23,7g / Protein: 2,9g / Sodium: 334mg / Potassium: 59mg / Iron: 1,3mg

Příspěvek VEGAN LEMON POPPY SEED DONUTS se objevil jako první na Plantiful Bakery.

THIS LEMON BLUEBERRY CAKE IS

• vegan
• dairy-free
• egg-free
• moist
• tender
• fluffy
• lemony
• so delicious
• decorated with vegan lemon buttercream frosting
• filled with blueberry jam
• three-layer cake
• 8” cake

WHAT YOU NEED TO MAKE LEMON BLUEBERRY LAYER CAKE

You need the following ingredients to make this cake (the exact measurements are in the recipe card below):

• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture.
• Baking powder and baking soda – leaven the cake batter.
• Sea salt – balances the sweetness.
• Sunflower oil – improves the texture and makes the cake moist.
• Granulated sugar
• Vegan yogurt – adds moisture to a batter and makes the cake super moist. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
• Lemon juice and zest – add citrusy flavor to the cake. Lemon juice helps to activate the baking soda.
• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it has room temperature.
• Blueberries – I used frozen blueberries, but you can you fresh ones. If you use frozen, don’t thaw them.
• Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the buttercream frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
• Blueberry jam – makes the filling of the cake.

Equipment you need:

• Three 8’’ cake pans
• Parchment paper
• Three large bowls
• Whisk
• Sifter
• Silicon spatula
• Hand mixer or a stand mixer
• Cooling rack
• Sharp knife or thread
• Cake turntable (or just cake stand or serving plate)
• Offset spatula knife
• Bench scraper
• Piping bag and star tip

HOW TO MAKE VEGAN BLUEBERRY LEMON CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Make sure that everything is weighed and measured precisely.

Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

In a medium bowl, whisk all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.

To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest, and whisk until combined. Add in unsweetened oat milk and stir to combine. Sift in the dry ingredients and mix until incorporated. Lastly, gently fold in frozen blueberries.

Divide the batter evenly into the cake pans and bake in preheated oven for 25 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven, and let cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

HOW TO MAKE VEGAN LEMON BUTTERCREAM FROSTING

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of oat milk and lemon juice and mix until incorporated and fluffy. Finally, mix in lemon zest.

HOW TO ASSEMBLE AND DECORATE LEMON BLUEBERRY LAYER CAKE

Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.

Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top. Using an offset spatula knife, scoop out a little pool from the center and fill it with blueberry jam. Place the next cake layer on top, making sure it is level. Again, frost the top, make a little pool, and fill it with jam. Then gently place the third cake layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.

Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake, if desired). Add a bit of jam on the sides and the top and scrape away any excess using a cake scraper (optional step). Use the remaining frosting to pipe swirls on the top of the cake.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE LEMON BLUEBERRY CAKE?

Store the cake covered in the fridge. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.

HOW LONG DOES VEGAN LEMON BLUEBERRY CAKE LAST?

The frosted cake will last in the fridge for up to 3-5 days (covered).

CAN I FREEZE THE LEMON BLUEBERRY CAKE?

To freeze a frosted cake, place your cake in the freezer for about 2 hours to set. Then wrap the cake in plastic wrap, then in aluminum foil. The cake will last in the freezer for up to 2 months.

Before serving, let the cake thaw in the fridge overnight, then for about 30 minutes at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Oreo Layer Cake
• Strawberry Cupcakes
• Biscoff Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Gingerbread Sheet Cake with Molasses Frosting
• Lemon Blueberry Muffins

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN LEMON BLUEBERRY CAKE

This Vegan Lemon Blueberry Cake is a moist, tender, and fluffy layer cake filled with blueberry jam and decorated with lemon buttercream frosting. This cake makes a wonderful dessert for any occasion. Dairy-free, egg-free.

Course Dessert

Cuisine Czech, Vegan

Diet Vegan

Prep Time 30 minutes

Cook Time 25 minutes

Chilling Time: 1 hour

Total Time 1 hour 55 minutes

Servings 8 ” three layer cake

Calories 715kcal

Author Plantiful Bakery

Ingredients

Blueberry Lemon Cake:

• 440 g all-purpose flour
• 1 tbsp cornstarch
• 3 tsp baking powder
• 1 ½ tsp baking soda
• ¼ tsp sea salt
• 300 g sunflower oil (or canola oil)
• 400 g granulated sugar
• 250 g vegan yogurt, room temperature
• 1 tbsp lemon juice (or apple cider vinegar)
• zest of 2 lemons
• 300 ml unsweetened oat milk, room temperature (or any plant-based milk)
• 100 g (3/4 cup) frozen blueberries

Lemon Buttercream Frosting:

• 500 g vegan butter, softened*
• 420 g powdered sugar
• 4-5 tbsp oat milk, room temperature (or any plant-based milk)
• 1-2 tbsp lemon juice
• zest of 2 lemons

Filling:

• 280 g blueberry jam (+ extra for decorating the cake – optional)

Instructions

Preheat the oven a prepare cake pans

• Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

Make the cake batter

• In a medium bowl, whisk all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.
• To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest, and whisk until combined. Add in unsweetened oat milk and stir to combine. Sift in the dry ingredients and mix until incorporated. Lastly, gently fold in frozen blueberries.

Bake the cake

• Divide the batter evenly into the cake pans and bake in preheated oven for 25 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let it cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

Make lemon buttercream frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of oat milk and lemon juice and mix until incorporated and fluffy. Finally, mix in lemon zest.

Assemble and decorate the cake

• Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.
• Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top. Using an offset spatula knife, scoop out a little pool from the center and fill it with blueberry jam. Place the next cake layer on top making sure it is level. Again, frost the top, make a little pool, and fill it with jam. Then gently place the third cake layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.
• Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake, if desired). Add a bit of jam on the sides and the top and scrape away any excess using a cake scraper (optional step). Use the remaining frosting to pipe swirls on the top of the cake.
• Slice and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.

Make sure that everything is weighed and measured before making the cake.

Make sure ingredients such as vegan yogurt and oat milk are at room temperature.

The butter for the buttercream must be softened.

If you don’t have three cake pans, you can bake the cakes in batches, leaving the cake cool in the pan for about 10-15 minutes before transferring to a cooling rack. Then wash the pan and grease and line it again before adding the batter.

Storing:

Store the cake covered in the fridge for up to 3-5 days. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 715kcal

Nutrition Facts

Serving: 1 slice / Calories: 715kcal / Total Fat: 42,2g / Saturated Fat: 13,3g / Cholesterol: 0mg / Total Carbohydrate: 82,6g / Fiber: 1,4g / Sugar: 59,0g / Protein: 3,7g / Sodium: 266mg / Iron: 1,5mg

Příspěvek VEGAN LEMON BLUEBERRY CAKE se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE CRUMBLE CHEESECAKE BARS ARE

• vegan
• dairy-free
• egg-free
• rich
• chocolaty
• so delicious
• easy to make
• made with buttery chocolate streusel and creamy tofu cheesecake filling
• classic Czech dessert

WHAT YOU NEED TO MAKE CHOCOLATE CRUMBLE CHEESECAKE BARS

You need the following ingredients to make these vegan chocolate crumble cheesecake bars (the exact measurements are in the recipe card below):

• All-purpose flour
• Granulated sugar – You can also use brown sugar or coconut sugar for the streusel.
• Cocoa powder – Use good-quality natural cocoa powder.
• Baking powder – leavens the crumble dough.
• Sea salt – balances the sweetness.
• Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
• Almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Extra-firm tofu – You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.
• Vanilla extract or vanilla sugar
• Rum – adds more flavor to the cheesecake filling. Optional ingredients.
• Lemon juice and lemon zest – adds tangy and citrusy flavor to the cheesecake filling.

Equipment you need:

• Baking pan – 23×23 cm/9×9 inches
• Parchment paper
• Medium-size bowl
• Whisk
• High-speed blender or food processor

HOW TO MAKE VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C). Lightly grease a 9×9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips to secure it. The parchment paper will prevent the cheesecake bars from sticking to the pan.

2. Step: Make chocolate streusel and let it chill

To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.

3. Step: Make the cheesecake filling

To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.

4. Step: Bake the crumble cheesecake bars

Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.

Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CRUMBLE CHEESECAKE BARS?

Store the cheesecake bars in an airtight container at room temperature or the fridge.

HOW LONG DO VEGAN CRUMBLE CHEESECAKE BARS LAST?

The bars will last for about 4 days at room temperature or up to a week in the fridge.

CAN I FREEZE CRUMBLE CHEESECAKE BARS?

To freeze the chocolate crumble bars, first make sure they are completely cool, then store them in an airtight container or plastic zip-lock bag in the freezer for up to 3 months. Before serving, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Cinnamon Streusel Coffee Cake
• Super Fudgy Brownies
• Biscoff White Nougat Chocolate Blondies
• Lemon Blueberry Muffins With Crumble Top
• Baked Cheesecake With Raspberry Sauce

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

Vegan Chocolate Crumble Cheesecake Bars. This classic Czech dessert in a vegan version is made with buttery chocolate streusel and creamy tofu cheesecake filling. It is rich, chocolaty, super delicious, and easy to make. Dairy-free, egg-free.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Chilling Time: 30 minutes

Total Time 1 hour 10 minutes

Servings 9 bars

Calories 356kcal

Author Plantiful Bakery

Ingredients

Chocolate Crumble:

• 200 g all-purpose flour
• 100 g granulated sugar
• 20 g cocoa powder natural
• 1 tsp baking powder
• pinch sea salt
• 150 g vegan butter, softened*
• 2 tbsp almond milk, room temperature (or any plant-based milk)

Cheesecake Filling:

• 400 g extra-firm tofu**
• 120 g granulated sugar
• 5 tbsp almond milk (or any plant-based milk)
• 1 tsp vanilla extract or 1 package (8g) vanilla sugar
• 1 tbsp rum (optional)
• 1 tbsp lemon juice
• zest of ½ lemon

Instructions

• Preheat the oven to 350°F (180°C). Lightly grease a 9x9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper.
• To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.
• To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.
• Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.
• Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.
• Cut into bars, dust with powdered sugar, and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.

** Extra-firm tofu: You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.

Storing:

First, make sure the bars are completely cooled. Then store them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 356kcal

Nutrition Facts

Serving: 1 bar / Calories: 356kcal / Total Fat: 17,1g / Saturated Fat: 7,4g / Cholesterol: 0mg / Total Carbohydrate: 44,5g / Fiber: 1,8g / Sugar: 25,9g / Protein: 8,7g / Sodium: 41,9mg / Iron: 2,5mg / Calcium: 187mg

Příspěvek VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS se objevil jako první na Plantiful Bakery.

THESE LEMON BLUEBERRY MUFFINS ARE

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• zesty
• made with fresh blueberries and lemon zest
• topped with 3-ingredient streusel
• easy to make
• so delicious
• bakery-style muffins
• perfect as snack or breakfast

WHAT YOU NEED TO MAKE BLUEBERRY STREUSEL MUFFINS

You need the following ingredients to make these Blueberry Muffins (the exact measurements are in the recipe card below):

• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Lemon juice – In combination with almond milk, it creates vegan buttermilk, which improves the texture of muffins. You can substitute for apple cider vinegar.
• All-purpose flour – Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture – makes them softer.
• Baking powder and baking soda – Leavening agents that help to raise the batter.
• Sea salt – balances the sweetness.
• White granulated sugar – keeps the muffins light in color.
• Sunflower oil – or use canola oil or melted coconut oil.
• Vegan yogurt – Makes the muffins moist. Use plant-based plain yogurt (preferably unsweetened). It should have room temperature. You can also use unsweetened applesauce instead.
• Lemon zest – zesty lemon flavor goes perfectly well with blueberries.
• Blueberries – use fresh blueberries. Dry blueberries will work as well.

For streusel topping, you need:

• All-purpose flour
• White granulated sugar – you can substitute for brown sugar
• Vegan butter – make sure the butter is cold

Equipment you need:

• 3 medium-size mixing bowls
• Fork
• Whisk
• Sifter
• Muffin pan – for 12 muffins.
• Muffin liners – 12x
• Cooling rack

HOW TO MAKE VEGAN LEMON BLUEBERRY STREUSEL MUFFINS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the muffin pan

Preheat the oven to °400°F (200°C) and line the muffin pan with 12 muffin liners. Set aside.

2. Step: Make the vegan buttermilk

To the unsweetened almond milk, add a tablespoon of lemon juice and stir. Set aside.

3. Step: Make streusel topping

In a bowl, combine all-purpose flour and granulated sugar. Then cut cold vegan butter into small cubes and add to the mixture. Combine with a fork until slightly crumbly. You can also use your hands for combining, but you will have to work quickly to avoid melting the butter.

4. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt, and mix with a whisk.

5. Step: Mix wet ingredients

To a mixing bowl, add white granulated sugar, sunflower oil, vegan yogurt, and lemon zest. Mix with a whisk until well combined. Next, add the vegan buttermilk and mix until combined.

6. Step: Combine wet and dry ingredients

To the wet mixture, sift dry ingredients, and mix with a whisk until just combined. Don’t overmix the batter. Then fold in fresh blueberries.

7. Step: Bake the muffins

Evenly divide the batter into 12 muffin liners you prepared earlier. Crumble the streusel on the top and place the pan into the preheated oven.

Bake at 400°F (200°C) for 5 min (this will help the muffins to create that nice bakery-style muffin top), then turn the oven to 350°F (180°C) and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.

8. Step: Let the muffins cool completely

Let the muffins cool in the pan for about 15-20 minutes, then add them to a cooling rack and let cool completely.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BLUEBERRY MUFFINS?

First, make sure they cool completely. Then store in an airtight container lined with a paper towel at room temperature. You can store them in the fridge, but it would change their texture.

HOW LONG DO BLUEBERRY MUFFINS LAST?

The blueberry muffins will maintain their texture for 2-3 days at room temperature in the container. In the fridge, they will last up to a week.

CAN I FREEZE BLUEBERRY MUFFINS?

Yes, you can freeze the muffins for up to 3 months. Make sure they are cooled completely. Then put them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Muffins
• Lemon Poppy Seed Loaf Cake
• Cinnamon Streusel Coffee Cake
• Chocolate Chip Banana Bread
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN LEMON BLUEBERRY STREUSEL MUFFINS

These Vegan Lemon Blueberry Streusel Muffins are soft, fluffy, moist, and easy to make. Made with fresh blueberries, lemon zest, and vegan yogurt. Topped with sweet and crumbly 3-ingredient streusel. Perfect as a snack or breakfast treat. Dairy-free, egg-free.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 muffins

Calories 264kcal

Author Plantiful Bakery

Ingredients

Muffins:

• 1 cup (250ml) unsweetened almond milk (or any plant-based milk)
• 1 tbsp lemon juice (or apple cider vinegar)
• 305 g (2 ½ cups) all-purpose flour
• 1 tbsp (8g) cornstarch
• 3 tsp baking powder
• 1 tsp baking soda
• pinch of sea salt
• 1 cup (200g) white granulated sugar
• ¼ cup (60ml) sunflower oil (or canola oil)
• 3 tbsp (45g) plain vegan yogurt*
• zest of 1 lemon
• 1 cup (140g) fresh blueberries

Streusel Topping:

• 1/3 cup (43g) all-purpose flour
• ¼ cup (55g) white granulated sugar
• 3 tbsp (40g) vegan butter, cold

Instructions

• Preheat the oven to 400°F (200°C) and line the muffin pan with 12 muffin liners. Set aside.

Vegan buttermilk:

• To the unsweetened almond milk, add a tablespoon of lemon juice and stir. Set aside.

Streusel topping:

• In a bowl, combine all-purpose flour and granulated sugar. Then cut cold vegan butter into small cubes and add to the mixture. Combine with a fork until slightly crumbly.

Muffins:

• To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt, and mix with a whisk.
• To a mixing bowl, add white granulated sugar, sunflower oil, vegan yogurt, and lemon zest. Whisk until well combined. Next, add the vegan buttermilk and mix until combined.
• To the wet mixture, sift dry ingredients, and mix until just combined. Don’t overmix the batter. Next, fold in fresh blueberries.
• Evenly divide the batter into 12 muffin liners. Crumble the streusel on the top and place the pan into the preheated oven.
• Bake at 400°F (200°C) for 5 min, then turn the oven to 350°F (180°C) and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
• Let the muffins cool in the pan for about 15-20 minutes, then add them to a cooling rack and let cool completely.

Notes

* Vegan Yogurt: You can substitute it for unsweetened applesauce.

Storage:

First, make sure they cool completely. Then store in an airtight container lined with a paper towel at room temperature. They will maintain their texture for 2-3 days. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 264kcal

Nutrition Facts

Serving: 1 muffin / Calories: 264kcal / Total Fat: 7,9g / Saturated Fat: 1,9g / Cholesterol: 0mg / Total Carbohydrate: 46,1g / Fiber: 1,3g / Sugar: 22,7g / Protein: 3,3g / Sodium: 136mg / Iron: 1,4mg

Příspěvek VEGAN LEMON BLUEBERRY STREUSEL MUFFINS se objevil jako první na Plantiful Bakery.

THIS LEMON POPPY SEED LOAF CAKE IS

• vegan
• dairy-free
• egg-free
• zesty
• citrusy
• moist
• fluffy
• soft
• full of lemon flavor
• topped with lemon glaze
• easy to make
• made with vegan sour cream
• has a little crunch of top
• perfect spring cake

WHAT YOU NEED TO MAKE THE BEST LEMON POPPY SEED CAKE

You need the following ingredients to make this Vegan Lemon Poppy Seed Loaf (the exact measurements are in the recipe card below):

• All-purpose flour – sift the flour to make sure there are no lumps.
• Cornstarch – softens the cake.
• Baking powder and baking soda – Leavening agents that help to raise the cake.
• Sea salt – balances the sweetness.
• White granulated sugar – keeps the cake light in color.
• Sunflower oil – You can use any oil neutral in flavor, such as canola oil.
• Vegan sour cream – makes the cake moist and soft. You can substitute for coconut yogurt. Make sure it has room temperature.
• Lemon juice – gives tangy flavor.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. It should have room temperature.
• Pure lemon essential oil – This is an optional ingredient. It gives the cake rich lemon flavor, which I personally love.
• Lemon zest – add citrusy flavor. You can skip it if you don’t like a lot of lemon flavor.
• Poppy seeds – It’s lemon poppy seed cake, after all.

For lemon glaze, you need:

• Powdered sugar
• Lemon juice

Equipment you need:

• Loaf pan – 9 x 5 inch (25x13cm)
• Parchment paper
• 2 mixing bowls – one for dry ingredients, one for wet ingredients
• Whisk
• Strainer/sifter
• Silicon spatula 
• Cooling rack
• Small bowl – for the lemon glaze

HOW TO MAKE VEGAN LEMON POPPY SEED LOAF CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set the pan aside.

2. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Mix wet ingredients

In a large mixing bowl, using a whisk, mix white granulated sugar, sunflower oil, and vegan sour cream until combined. Then add lemon juice, unsweetened almond milk, and 5 drops of lemon essential oil and mix again until combined.

4. Step: Combine wet ingredients with dry ingredients

Sift half of the dry ingredients into the wet ingredients, mix, sift the second half of the dry ingredients, add lemon zest and poppy seeds, and stir together until just combined. Be careful not to overmix the batter (or the cake will get too dense).

5. Step: Bake the lemon cake in the oven

Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5 minutes because all ovens vary.

6. Step: Let the cake cool completely

Remove the cake from the oven and let cool for about 15 minutes. Then carefully remove the cake with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.

7. Step: Make the lemon glaze

Make the lemon glaze by mixing powdered sugar and lemon juice until it forms into a runny glaze. Pour the glaze over the cooled cake and spread evenly. You can top it with some lemon zest or poppy seeds.

Slice and serve!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE LEMON POPPY SEED LOAF CAKE?

Store the cake (sliced or the whole loaf) in an airtight container at room temperature or in a fridge. The airtight container will help to keep the moisture of the cake.

HOW LONG DOES LEMON POPPY SEED CAKE LAST?

The cake will last up to 3-4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE LEMON POPPY SEED CAKE?

Yes, you can freeze the lemon poppy seed cake for up to 3 months – slice the loaf and store it in an airtight container. To unfreeze it, let it thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Banana Bread
• Biscoff White Nougat Chocolate Blondies
• Cinnamon Streusel Coffee Cake
• Bakery-Style Chocolate Chip Muffins
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN LEMON POPPY SEED LOAF CAKE

This Vegan Lemon Poppy Seed Loaf Cake with simple lemon glaze is moist, light, fluffy, and full of lemon flavor. Made with vegan sour cream, which makes it super soft. Easy cake recipe perfect for spring baking. No eggs, no butter.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 1 loaf (about 12 slices)

Calories 283kcal

Author Plantiful Bakery

Ingredients

Lemon Cake:

• 240 g (2 cups) all-purpose flour
• 1 tbsp (8g) cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• pinch of sea salt
• 230 g (1 cup) white granulated sugar
• 120 ml (1/2 cup) sunflower oil (or canola oil) + extra for greasing
• 100 g (7 tbsp) vegan sour cream*, room temperature
• 2 tbsp (30ml) lemon juice
• 3 tbsp (45m)l unsweetened almond milk, room temperature (use any plant-based milk)
• 5 drops of pure lemon essential oil (optional)
• zest of 1 lemon
• 4 tbsp (36g) poppy seeds

Lemon Glaze:

• 80 g (3/4 cup) powdered sugar
• 1 tbsp + 1 tsp lemon juice

Instructions

• Preheat the oven to 350°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil. Then line the pan with a strip of parchment paper. Set the pan aside.
• To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
• In a large mixing bowl, using a whisk, mix white granulated sugar, sunflower oil, and vegan sour cream until combined. Then add lemon juice, unsweetened almond milk, and 5 drops of lemon essential oil and mix again until combined.
• Sift half of the dry ingredients into the wet ingredients, mix, sift the second half of the dry ingredients, add lemon zest and poppy seeds, and stir together until just combined. Be careful not to overmix the batter (or the cake will get too dense).
• Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5 minutes.
• Remove the cake from the oven and let cool for about 15 minutes. Then carefully remove the cake with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.
• Make the lemon glaze by mixing powdered sugar and lemon juice until it forms into a runny glaze. Pour the glaze over the cooled cake and spread evenly.
• Slice and serve!

Notes

* Vegan sour cream: You can substitute for coconut yogurt.

Storage:

Store the cake (sliced or the whole loaf) in an airtight container at room temperature for up to 3-4 days or in a fridge for up to a week. You can also freeze the cake for up to 3 months.

Nutrition

Calories: 283kcal

Nutrition Facts

Serving: 1 slice / Calories: 283kcal / Total Fat: 11,8g / Saturated Fat: 2,3g / Cholesterol: 0mg / Total Carbohydrate: 43,3g / Fiber: 1,3g / Sugar: 26,0g / Protein: 2,7g / Sodium: 69mg / Iron: 1,2mg / Potassium: 47mg

Příspěvek VEGAN LEMON POPPY SEED LOAF CAKE se objevil jako první na Plantiful Bakery.