lime poppy seed cake

Lime Poppy Seed Loaf Cake

In Baking, Dessert, Recipes, Sweet by MurielLeave a Comment

I had a bag of limes on hand, and poppy seeds waiting to be used and spelt flour sitting in the pantry… So I decided to put them to good use by making a lime poppy seed loaf cake (with spelt flour, great for anyone who’s sensitive to wheat).

You could definitely go with lemons instead of lime, for a more traditional option. You could also use wheat flour instead of spelt – it might even come out more fluffy. (Spelt flour is hard to come by in South Africa, though Nude Foods has it in their bulk jars. Eureka Mills lists it on their website, but I’ve never seen it in a shop.)

This recipe is super easy to throw together at short notice, and very very delicious. You could also make these into cute little lime poppy seed muffins (just reduce the baking time a little). Be sure to use fresh limes for the juice, and organic if you can, since you’ll be using the zest. I highly recommend the glaze – it’s a lovely complement to the texture of the cake, and super quick and easy to make!

Looking for another recipe that uses limes? Check out my Creamy Vegan Lime Bars! I also have a post on vegan baking substitutions, just in case.

Lime Poppy Seed Loaf Cake

I had a bag of limes on hand, and poppy seeds waiting to be used, and spelt flour sitting in the pantry for months… So here’s a lime poppy seed loaf cake made with spelt flour (great for anyone who’s sensitive to wheat).
Prep Time15 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: Global
Keyword: baked, birthday
Servings: 1 loaf cake


  • 1 ¾ cups spelt flour (or cake wheat flour)
  • ¾ cup sugar
  • 1 tsp baking powder
  • ½ tsp bicarb
  • ½ tsp salt
  • 3 tbsp poppy seeds
  • ¾ cup soy milk (or another plant milk)
  • ¼ cup lime juice (from 2-3 limes)
  • ½ cup canola oil
  • 6 tbsp aquafaba
  • 2 tbsp lime zest (from 2-3 limes)

For the glaze

  • ½ cup icing sugar
  • 2 tbsp lime juice
  • 1 pinch lime zest
  • 1 pinch poppy seeds


  • Preheat the oven to 180ºC, and grease a loaf tin.
  • In a medium bowl, mix the flour, sugar, baking powder, bicarb, salt and poppy seeds (all the dry ingredients).
  • In a small bowl, mix the soy milk with the lime juice, and let it curdle. Mix in the oil, aquafaba and lime zest.
  • Pour the wet ingredients into the dry, and combine. Pour into the prepared loaf tin.
  • Bake for 45-50 minutes, until pulling away from edges and golden in colour, and a tester comes out clean.
  • Cool completely on a wire rack, before tipping out to cool a bit longer.
  • For the glaze, mix the icing sugar and lime juice, and drizzle over the cake. Sprinkle a little zest and poppy seeds for a pretty touch 🙂
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