Unique Dairy-free Lemon Poppy Seed Coffee Cake

5 from 1 vote

An easy, delicious and unique lemony twist on the classic coffee cake recipe

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Servings: servings

Preheat the oven to 350 degrees F.
Make the lemon poppy seed cake batter. In a large bowl, whisk together 1/2 cup olive oil, 1/2 cup brown sugar, 1 tsp vanilla extract, 1 egg, 1 Tablespoon lemon zest and 3 Tablespoons lemon juice.
In a separate bowl, mix together 1 Tablespoon poppy seeds, 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt. Add half of the poppy seed flour mixture to the sugar/oil mixture and mix. Then add the almond milk and mix again. After that, add the rest of the flour and mixed until combined.
Then make the crumb topping. Add 5 Tablespoons of olive oil, 3/4 cup flour, 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon, 1 Tablespoon lemon juice and 1 teaspoon lemon zest to a food processor and pulse until thick crumbs form.
Grease a 9x9 inch baking pan. Pour the lemon poppy seed cake batter into the pan and spread it around to all four corners.
Sprinkle the crumb topping over the top and press lightly so it sticks to the cake batter.
Then bake for 45 minutes, until a toothpick comes out clean.
While the coffee cake cools, make the lemon glaze. Mix 1/2 cup confectioner's sugar, 2 Tablespoons lemon juice and 1/4 tsp lemon zest in a food processor.
Pour the lemon glaze on top coffee cake. Evenly sprinkle it on the top.