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A beautiful slice of Gluten-Free-Lemon-and-Poppy-Seed-with-Thyme-Cake

Vegan Gluten-free Lemon Poppy Seed Cake with Thyme

  • Author: Sara Kidd
  • Total Time: 68
  • Yield: 12 1x
  • Diet: Gluten Free


An easy vegan gluten-free lemon poppy seed cake with thyme. 




  • 175 g (1 cup) white rice flour
  • 100 g (1 cup) blanched almond flour
  • 60 g (1/2 cup) potato starch
  • 3 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • ¼ teaspoon xanthan gum
  • 170 g (⅔ cup) caster sugar
  • 125 ml (½ cup) plain vegan coconut yogurt
  • 90 ml (⅓ cup + 2 teaspoons) vegetable oil
  • 330 ml (1 ⅓ cups) plant milk
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon lemon extract
  • Zest from one unwaxed lemon


  • 125 g (1 cup) icing or confectioners sugar
  • 1 ½ tablespoons plain soy milk
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon lemon extract
  • Zest from one unwaxed lemon
  • 1 tablespoon fresh Thyme leaves
  • Small lemon wedges to decorate



  1. Preheat your convection oven to 170°C (340°F). Lightly grease and line one 8 inch round cake cake tin with baking paper and grease again.
  2. In a large mixing bowl, sift the rice flour, almond flour, potato starch, poppy seeds, baking powder, baking soda, salt, and xanthan gum. Whisk to combine. Add sugar and stir through. Make a well in the middle of your dry ingredients.
  3. Place the coconut yoghurt, oil, plant milk, vanilla, lemon extract and zest in a large jug and stir until completely smooth.
  4. Slowly pour the wet ingredients into the bowl of dry and gently whisk to combine. 
  5. Pour the batter into your cake tin and tap on your bench with force to release any large air bubbles. 
  6. Bake on the middle rack of your oven for 45 – 48 minutes (BUT check your cake’s progress at the 40 minute mark), until a skewer inserted into the center comes out almost clean of cake batter and the top bounces back when gently pressed.
  7. Let cool in the tin for 10 minutes before flipping onto a cake rack to allow your cake to completely cool. Once your cake has cooled, move onto making the glaze. 


  1. Mix the icing sugar, soy milk, vanilla, lemon extract, lemon rind together in a small bowl until it becomes a smooth, thick icing. Pour evenly over the top of your cooled cake. Sprinkle thyme leaves over the top and some small lemon wedges. Serve.
  • Prep Time: 20
  • Cook Time: 48
  • Category: Dessert
  • Method: 1 bowl mixing
  • Cuisine: Dessert

Keywords: Gluten-free, vegan, poppy seed, lemon, thyme

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