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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 mins
Cook Time50 mins
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 :)