Vegan Lemon Poppyseed Cake

Written by Kajsa IngelssonApril 9, 2020

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.