This Gluten-Free Vegan Lemon Poppy Seed Cake is moist and fluffy, sweet and tangy and a little nutty from the poppy seeds! It's also covered in a rich, lemony frosting.
2heaped teaspoons (2heaped teaspoons )baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
For the frosting:
100g(⅔cup)raw cashew nutssoaked in cold water overnight or in hot water for 15 minutes
6tablespoons(6tablespoons)maple syrup(or sub any other sweetener)
4tablespoons(4tablespoons)lemon juice
To decorate (optional):
Lemon zest
Poppy seeds
Instructions
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Transfer mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
Bake in oven for 45 minutes until risen and golden brown and an inserted skewer comes out clean.
Once out the oven, transfer the cake from the baking tin onto a wired rack to leave it to cool completely before applying the frosting.
For the frosting:
Drain the soaked cashews and add to a food processor or blender with the maple syrup and lemon juice.
Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary.
To frost and decorate the cake:
Use a knife (or palette knife) to spread frosting over the top of the loaf.
Decorate with lemon zest and poppy seeds, if desired.
This cake tasted best eaten on the day it was made, but keeps covered in the fridge for up to a few days.
Video
Notes
*You can alternatively use almond flour.Tips for baking with lemons
For optimum lemon flavour, I would recommend using fresh lemons (not ones that you've had sitting in your fruit bowl for weeks!) and organic ones if possible.
You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
I would recommend tasting the lemon juice you're using and adjusting the amount of lemon juice you use accordingly.
For the lemon zest, make sure you use unwaxed lemons.