Preheat a conventional oven to 180 degrees C/350 degrees F.
In a mixing bowl, whisk together the gluten-free flour, poppyseeds, and baking powder.
In a separate mixing bowl, thoroughly whisk together the vegan cream cheese, lemon zest, plant based milk, lemon juice, coconut oil, maple syrup, vanilla extract and the flax egg.
Add the wet ingredients to the dry, but make sure not to over-mix as this will undermine the fluffiness of the loaf.
Transfer the batter to a loaf tin lined with baking paper. Bake in the preheated oven for 25-30 minutes, until a toothpick comes out clean. Leave to cool on a cooling rack for 15 minutes before serving.