Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients, except for the yellow food coloring. Mix everything together. Add your yellow food coloring, and mix until incorporated.
Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out clean.
Remove the cake from the oven and allow it to cool completely, before frosting.
* You can use brown sugar or coconut sugar, but your cake will be darker.This recipe makes a single 8-inch cake with frosting. If you'd like a layer cake, double or triple the ingredients.TO MAKE MUFFINS: Line a 12-count muffin tin with muffin liners. Distribute the batter amongst the 12-muffin pans. Bake the muffins for 17-19 minutes, or until a skewer comes out 'just' clean. Let the muffins cool in the muffin pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost them. TO STORE: Leftover vegan lemon poppy seed cake should always be kept in a sealable container and stored in the refrigerator. It will keep well for up to 2 weeks. TO FREEZE: Place leftover slices of cake in a container and store in the freezer for up to 6 months.