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Vegan Zesty Lemon and Poppy Seed Sponge

This unusual sponge cake recipe went down a storm with our retreat guests in September. It is flavoured with zesty lemon juice with the addition of poppy seeds to give a sweet earthy nutty crunch. Pefect for a special occasion or an everyday treat with a cuppa.


2 x loaf tins or 2 x 8 inch rounds


350g self-rising flour
140ml vegetable oil
250g sugar caster/light brown
500ml yogurt – dairy free – plain or vanilla
1 tbsp cider vinegar or white wine vinegar – to sour the yogurt
3 tsp baking powder
2 tsp vanilla essence
2 tsp poppy seeds
2 lemons juiced


2 tbsp icing sugar
1 lemon juiced



Pre heat oven to 175°C

Combine the sugar and oil in a large mixing bowl – whisk.

Add the vinegar to the yogurt, stir and stand for 2 minutes then add to the sugar and oil mixture, mixing well.

Sieve in the flour and baking powder and whisk for 2/3 minutes.

Now add the vanilla extract, 1 tsp of poppy seeds and the juice of 2 Lemon

Give one last whisk for 2/3 minutes to make sure the flavour is combined.

Bake for 20/25 minutes fan 175°C

Whilst baking mix the icing sugar with lemon juice to the desired consistency. Leave cake to cool before adding your icing Sprinkle the remaining poppy seeds for decorative purposes – slice and serve.



This recipe was provided by our brilliant retreat chef Cathy Whitfield. See Cathy on Instagram for more delicious recipes.

If you try this recipe, please leave a like, comment or message!


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