Vegan Lemon Poppyseed Cake with Walnut Cream Frosting
Ingredients
- 3 cups almond flour
- 1/3 cup flax meal
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 1/3 cup @purecane or coconut sugar
- 1/3 cup fresh lemon juice
- 1 cup unsweetened vanilla almond milk
- 1.5 tbsp poppyseeds
- 1 cup walnuts
- 2 tbsp maple syrup
- 1/4 cup water or almond milk
Preparation
In a bowl, mix 3 cups almond flour, 1/3 cup flax meal, 1 tsp baking powder, 1 tbsp vanilla extract, 1/3 cup @purecane or coconut sugar, 1/3 cup fresh lemon juice, and 1 cup unsweetened vanilla almond milk.
Fold in 1.5 tbsp poppyseeds.
Bake at 350 degrees Fahrenheit for 40-42 minutes in an 8x8 baking pan.
For the frosting, soak 1 cup of walnuts in hot water for a few hours.
Drain the walnuts and blend them with 2 tbsp maple syrup and 1/4 cup water or almond milk.
Spread the frosting on the cake and enjoy.
