This lemon poppy seed slice combines a soft, airy sponge with a smooth, lightly set lemon cream, creating a refreshing and elegant layered dessert.
The sponge is made with coconut flour and ground poppy seeds, resulting in a tender, slightly moist texture with a delicate structure. The poppy seeds add a subtle texture and flavour, while lemon zest brings brightness and freshness.
The cream layer is light yet stable, gently set with agar to create clean slices while maintaining a smooth, creamy consistency. The combination of yoghurt and cream cheese provides a balanced tang, complementing the citrus notes without overpowering the sponge.
Layered together, the result is a soft, refined dessert with a fresh flavour profile — ideal for serving chilled as a light treat or dessert.
When prepared as described, this recipe can fit well within gluten-free, dairy-free and lower-carbohydrate approaches.
About the ingredients used in this recipe
Poppy Seeds
Poppy seeds add a delicate texture and a subtle, nutty flavour to baked goods, making them a popular ingredient in both traditional and modern recipes.
For this recipe, we use ground poppy seeds, which create a smoother texture and allow the flavour to distribute more evenly throughout the batter. Whole poppy seeds can be easily ground at home using a coffee grinder or a small blender.
When finely ground, poppy seeds blend seamlessly into cakes and sponges, contributing both structure and a characteristic flavour.
Coconut Flour
Coconut flour is a fibre-rich flour made from dried coconut. It absorbs a large amount of liquid, so only small quantities are needed, but it adds structure and a subtle coconut flavour to baked goods.
Eggs
In this recipe we use medium eggs (UK size M). Using the same egg size helps keep the texture and structure of the baked goods consistent.
Vegan Cream Cheese
For many recipes we use vegan cream cheese, most often Violife Creamy. It has a smooth texture and mild flavour that works well in both sweet and savoury baking.
If dairy is not an issue, it can easily be replaced with mascarpone or Philadelphia-style cream cheese, depending on the recipe.
Coconut Yoghurt
Coconut yoghurt is a creamy dairy-free alternative that works well in gluten-free baking. It adds moisture and a slight tang, which can help improve the texture of certain doughs and batters.
If dairy is not an issue, it can be replaced with thick Greek yoghurt, which provides a similar texture and consistency.
Plant Milk
In most recipes we use plant-based milk, usually Plenish coconut milk or homemade coconut milk. These options contain very simple ingredients and are free from unnecessary additives or thickeners.
Using a clean, minimally processed plant milk helps keep the flavour natural and works well in both sweet and savoury baking.
Other unsweetened plant milks can also be used, but choosing versions without added sugars or stabilisers usually gives the best results in baking.
Eiravee Sweet Blend
Eiravee Sweet Blend is our own sweetener mix made from erythritol and stevia, developed to provide a clean, balanced sweetness without added sugar.
It is approximately four times sweeter than sugar, so only a small amount is needed in recipes. The full free recipe for the blend is available on the website and in the cookbook.
For the sponge (19 × 14 cm tin)
• 3 eggs
• 3 tbsp olive oil
• 90 ml plant milk
• 1½ tbsp Eiravee Sweet Blend (free recipe)
• 45 g coconut flour
• 75 g ground poppy seeds
• lemon zest
• vanilla
• a pinch of salt
• 1 tsp baking powder
For the cream
• 100 g plant-based cream cheese
• 200 g thick plant-based yoghurt
• 50 ml lemon juice + zest
• 50 ml plant milk
• 1 tbsp Eiravee Sweet Blend - (free recipe)
• 1 heaped tsp agar-agar
Prepare the sponge layers
Whisk the eggs until light and slightly fluffy. Add the oil and plant milk, then mix to combine. Stir in the dry ingredients and mix until smooth.
Divide the batter into two portions, approximately one-third and two-thirds.
Pour the smaller portion into a microwave-safe dish and spread evenly. Cook on high for about 4 minutes, until set. Turn out onto a rack and allow to cool.
Repeat with the remaining batter, spreading it evenly in the same dish. Cook on high for about 5 minutes, until set. Turn out and allow to cool completely.
Once cooled, slice the thicker sponge horizontally to create two layers. You will now have three sponge layers in total.
Alternatively, bake the full batter in a similar-sized tin lined with baking paper at 180°C (conventional, top and bottom heat) for approximately 15–20 minutes, or until set. Allow to cool completely, then slice horizontally into three equal layers.
Prepare the cream
In a bowl, mix together the plant-based cream cheese, yoghurt and lemon juice until smooth.
In a small saucepan, combine the plant milk, sweetener and agar-agar. Bring to a gentle boil, stirring continuously, then simmer for 1–2 minutes to fully activate the agar.
Remove from the heat and allow to cool briefly for about 1–2 minutes — it should remain warm and fluid, but no longer boiling.
Gradually pour the agar mixture into the yoghurt mixture while stirring continuously to ensure a smooth, lump-free cream.
Do not allow the agar mixture to cool completely before adding, as it will begin to set.
Assemble
Line the same dish used for baking with strips of baking paper, placing them both lengthwise and crosswise to allow easy lifting later.
Place one sponge layer into the base of the dish.
Spread a portion of the cream evenly over the sponge, then add the second sponge layer and repeat with more cream.
Finish with the final sponge layer and the remaining cream, smoothing the top.
Transfer to the refrigerator and allow to set for approximately 4 hours, or until fully firm.
Once set, lift out using the baking paper and cut into slices.
Ensure the sponge layers are fully cooled before assembling, as this helps maintain clean layers.
The agar mixture should be added while still warm and fluid to avoid lumps and ensure a smooth cream.
Allow sufficient chilling time for the cream to fully set before slicing.
For the best texture and flavour, serve chilled.
Store in the refrigerator.
Nutritional values per slice
Energy (Kcal): 159
Fat: 12.3 g
Protein: 4.5 g
Carbohydrates: 6.4 g
of which sugars: 1.4 g
Fibre: 3.5 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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