Vegan Lemon Poppyseed Cake
Ingredients
- 250g | 2 cups spelt or all purpose flour, sifted
- 50g | 1/3 cup unrefined brown sugar or coconut sugar
- 120g | 1/2 cup + 1 tbsp light brown sugar
- 5g | 2 teaspoons baking powder
- 1/2 teaspoon pink salt
- 20g | 2 tablespoons poppy seeds
- Zest of 1/2 organic lemon
- Wet
- 240ml |1 cup plant milk
- 65g |1/3 cup coconut oil, melted
- 40ml | 2 tbsp lemon juice
- Frosting
- 100g cashews, soaked overnight
- 1 tsp vanilla bean paste
- 70g coconut cream
- 20g | 1 tbsp coconut oil, melted
- Zest of 1/2 orange or lemon
- 1 tsp lemon juice
Preparation
Preheat the oven to 175c| 350f °
Lightly grease and line with parchment paper a 22x10cm loaf pan
In a large bowl, combine the dry ingredients and whisk well
In another bowl, combine lemon juice and soy milk, stir and set aside to curdle for 5 minutes
Add the melted coconut oil and vanilla and stir to combine
Make sure that all your ingredients are at room temperature
Pour the wet mixture over the dry ingredients and gently mix to combine
Don't over mix
Pour into the prepared loaf pan
Bake at 175c| 350f for 55 minutes or until a toothpick inserted near the center comes out clean
Let cool in the pan for 10 minutes then turn out on a cooling rack to cool completely
Frosting: rinse and drain the cashews and place them into a food processor together with the other ingredients
Blend until smooth
Frost the cooled cake and let set for a couple of hours (in the fridge if it's warm)
