Gluten and Dairy Free Lemon and Poppyseed Mini Loaves

serves / makes 12
25 prep time
25 mins cooking time


On a recent trip to Lakeland I bought a big baking tin that looks a bit like a muffin try but it makes little loaf cakes instead. I decided to give it a go the other day and baked these lemon and poppyseed loaves. As not everyone is obsessed with different shaped baking tins you could make this as one large cake in a 2lb loaf tin but increase the baking time to 45 minutes.

When I was looking for a dairy free yoghurt to you in this cake I stumbled across Alpro’s lemon and lime yoghurt so I used that just to increase the citrusiness (not sure that is an actual word) of the cake.




For the cakes:

  • 175g dairy free spread
  • 175g caster sugar
  • zest of 2 lemons
  • 3 eggs
  • 250g gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 30g poppy seeds
  • 4 tablespoons dairy free natural yoghurt

For the icing:

  • 6 tablespoons icing sugar
  • 6 teaspoons lemon juice


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  1. Preheat the oven to 180 oC
  2. Grease 12 mini loaf tins
  3. Beat together the sugar and dairy free spread until light and fluffy
  4. Beat in the eggs individually
  5. Stir int he lemon zest, flour poppy seeds, natural yoghurt and xanthan gum
  6. Divide between the loaf tins and cook in the oven for 25 minutes
  7. Remove from the loaf tins and allow to cool completely
  8. Make the icing by stirring together the icing sugar and lemon juice
  9. Spread on the top of each of the loaves and enjoy with a cup of tea

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