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Raspberry Lemon Poppyseed Cake

Berry + lemon is a delicious duo of citrusy and fruity! This loaf is made with oat flour, almond flour, plant-based yogurt and topped with a 4-ingredient lemon glaze!
Course Baking, Dessert
Cuisine Baking
Keyword baked cake, poppyseed cake
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 servings
Author Winnie Liong


  • 2/3 cup plain or vanilla full fat yogurt
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup almond milk
  • 1 1/2 cups almond flour
  • 1 cup oat flour
  • 2 tablespoons poppyseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 tablespoon almond milk


  • Preheat oven to 350 F. Prepare cake pan with oil spray or parchment paper.
  • In a large mixing bowl, mix together maple syrup, melted butter, lemon juice, vanilla extract and almond milk. Mix in yogurt.
  • In another large mixing bowl, add flours, chia seeds, baking powder, baking soda and sea salt. Mix well. Add dry ingredients into wet ingredients.
  • Transfer batter into cake pan. Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
  • While the bake is baking, prepare lemon glaze. Pour over cake after its cooled for 10 minutes and cut into 6-8 slices!