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Gluten-Free Vegan Lemon Poppy Seed Cake

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Gluten-Free Vegan Lemon Poppy Seed Cake

2/4

Gluten-Free Vegan Lemon Poppy Seed Cake

3/4

Gluten-Free Vegan Lemon Poppy Seed Cake

4/4

Gluten-Free Vegan Lemon Poppy Seed Cake

Prep:25minCook:45min

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.

Updated at: Thu, 17 Aug 2023 12:17:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

54

Low

Glycemic Load

25

High

Nutrition per serving

Calories368.8 kcal (18%)

Total Fat21.3 g (30%)

Carbs45.6 g (18%)

Sugars23.3 g (26%)

Protein6 g (12%)

Sodium298.4 mg (15%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

60gcoconut oil

or sub olive or vegetable oil

180mlunsweetened almond milk

or any other plant-based milk

8 tablespoonslemon juice

2 tablespoonslemon zest

use unwaxed lemons

12 tablespoonsmaple syrup

or sub any other sweetener

1 teaspoonvanilla extract

3 tablespoonspoppy seeds

150gground almonds

150ggluten-free flour blend

or sub plain flour if not gluten-free

2 heaped teaspoonsbaking powder

ensure gluten-free if necessary

¼ teaspoonbicarbonate of soda

100graw cashew nuts

soaked in cold water overnight or in hot water for 15 minutes

6 tablespoonsmaple syrup

or sub any other sweetener

4 tablespoonslemon juice

Instructions

For the cake:

Step 1

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Step 2

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)

Step 3

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

Step 4

Sift in the flour, baking powder and bicarbonate of soda

Step 5

Mix well, adding a tiny splash more milk if it’s looking too dry

Step 6

Transfer mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)

Step 7

Bake in oven for 45 minutes until risen and golden brown and an inserted skewer comes out clean

Step 8

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:

Step 9

Drain the soaked cashews and add to a food processor or blender with the maple syrup and lemon juice

Step 10

Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary

To frost and decorate the cake:

Step 11

Use a knife (or palette knife) to spread frosting over the top of the loaf

Step 12

Decorate with lemon zest and poppy seeds, if desired

Step 13

This cake tasted best eaten on the day it was made, but keeps covered in the fridge for up to a few days

View on rhiansrecipes.com

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