Preheat the oven to 325°F. and lightly grease a loaf pan using coconut or olive oil. In a small bowl, combine the hemp milk and apple cider vinegar. Set aside.
In a large bowl, sift together the all-purpose flour and almond flour. Whisk in the baking powder, baking soda and salt.
In a medium bowl, whisk together the coconut sugar, olive oil and first amounts of lemon juice, lemon zest and vanilla extract. Stir in the hemp milk mixture.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the poppyseeds. Transfer the batter to the prepared loaf pan.
Bake 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan, then carefully transfer to a wire rack to finish cooling.
Prepare the glaze. Add the cream cheese to a small bowl and stir until soft and creamy. Stir in the maple syrup and second amounts of lemon juice and vanilla extract. Continue stirring until completely smooth. Fold in the lemon zest. Once the loaf is completely cool, spoon the glaze over the center of the loaf, spreading it out as needed to cover the entire top of the loaf. Slice, and serve! Enjoy.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.