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5 from 2 votes

Gluten Free & VEGAN Lemon Poppyseed Cake

This light and flavorful cake is gluten-free and vegan, but you wouldn't know it with its moist, tender crumb and juicy, lemon flavor!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Cakes/Cupcakes
Cuisine: American
Servings: 12
Author: Hayley Parker, The Domestic Rebel


  • 1 pkg Bob's Red Mill GF Vanilla Cake Mix
  • 3/4 cup unsweetened applesauce
  • 1/2 cup vegetable or canola oil
  • 1/2 cup water at room temperature
  • Juice of one lemon
  • Zest of one lemon
  • 1 Tbsp poppyseeds
  • Juice of one lemon about 1/4 cup
  • Zest of one lemon
  • About 2 cups powdered sugar ensure it's gluten-free
  • Raspberries lemon slices for garnish, optional


  • Preheat oven to 325 degrees F. Liberally grease a round 9" cake pan with vegetable-oil cooking spray and set aside.
  • In a large bowl, mix together the cake mix, applesauce, oil, water, juice and zest and beat with a hand mixer for about 1 minute or until combined. Fold in the poppyseeds. Pour the batter into the prepared baking pan. Bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan before gently turning over onto a wire rack set over wax paper.
  • In a medium bowl, whisk together the glaze ingredients until smooth and pourable. You don't want it super thin, like water, but more syrupy and thicker, so adjust with more lemon juice or powdered sugar if needed. Drizzle the glaze over the cake and spread it out to the edges so the entire cake is covered. Serve garnished with raspberries and lemon slices, if desired. Serve immediately or store leftovers airtight at room temperature for up to 1 day.