Lemon and Poppy Seed Traybake

Servings: Serves: 16

Nutritional Information:

Per serving (120g)

Calories 351, Fat 11g, Saturates 2.2g, Carbohydrate 60g, Sugars 38g, Fibre 2g, Protein 3.6g, Salt 0.68g


For the sponge

For the icing

You will also need

12" x 10"
baking tray



Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the soya milk and leave to curdle slightly, to create a buttermilk mixture.


Add the self-raising flour, caster sugar, baking powder, dairy-free butter, buttermilk, lemon zest and poppy seeds into a bowl, and beat with a wooden spoon or an electric mixer until smooth. Pour the mixture into the lined baking tray and bake for 45-60 minutes until the cake is cooked through, then allow to cool.


To make the icing, mix the icing sugar, lemon juice and dairy-free butter together until smooth, then drizzle over the cake.


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