You had me at lemon, the cake on the end is just a bonus 🥰 Oh and also, it’s a lot easier to bake when you have a scale.
Vegan Lemon Poppyseed Cake
For the cake;
- 250 g / 2 cups gluten-free flour
- 50 g / 1/3 cup coconut sugar or brown sugar
- 120 g / 1/2 cup plus 1 tablespoon light brown sugar
- 5g / 2 teaspoons baking powder
- 1/2 teaspoon pink sea salt
- 20 g / 2 tablespoons poppy seeds
- The zest of 1/2 lemon
- 240 ml / 1 cup plant milk (I choose coconut)
- 65b g / 1/3 cup coconut oil, melted
- 40 ml / 2 tablespoons lemon juice
For the frosting;
- 100 g cashews / soaked overnight
- 1 teaspoon vanilla paste
- 70 g coconut cream
- 1 tablespoon coconut oil, melted
- The zest of 1/2 lemon or orange
- 1 teaspoon lemon juice
Make it like this;
- Preheat the oven to 175°C (350°F)
- Lightly grease and line a loaf pan with parchment paper.
- In a large bowl, combine the dry ingredients and whisk well.
- In another bowl, combine lemon juice and milk, stir and set aside for 5 min.
- Add the melted coconut oil and vanilla and stir to combine.
- Make sure that this mix is room temperature before you pour the wet mixture over the dry and gently mix to combine.
- Pour the batter into the pan. Bake for 55 min or until a toothpick comes out clean.
- Let cool in the pan for 10 min then put on a cooling rack to cool completely.
Last but not least, the frosting;
- Rinse and drain cashews and place in a food processor.
- Process with all the other ingredients.
- Blend until smooth.
- Frost the cool cake and let it set in the fridge for a few hours before serving.
