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Easy Vegan Lemon Poppyseed Bread

Ingredients
  

  • 1 box lemon cake mix (check ingredients to be sure it's egg + dairy free)
  • 1/2 cup sugar
  • 1/2 cup aquafaba (liquid from canned chickpeas)
  • 1/2 cup oil (vegetable or melted coconut)
  • 1/2 cup almond milk
  • 1/2 cup orange juice
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 tbsp poppy seeds

Instructions
 

  • Preheat oven to 350 F. Line 2 large loaf pans or 4 mini loaf pans with parchment paper. Set aside.
  • Whisk sugar and aquafaba together until foamy. Add milk, orange juice, oil and extracts, whisk to combine.
  • Add cake mix and flour, stir until no large clumps remain, but being careful not to overstir. Fold in poppy seeds.
  • Divide evenly between prepared pans and bake, 30 minutes for small loaves, 40 for large. Test that a toothpick inserted near the center comes out clean. Cool in pans, then use parchement paper to remove.
  • Store in a sealed container, or wrapped in foil, for 3-4 days. If you can make them last that long!