Lemon and poppy seed cake

Lemon and poppy seed cake

By
From
Vegan Goodness
Makes
1 x 28 cm
Photographer
Jessica Prescott

Another one of my childhood favourites, veganised.

Ingredients

Quantity Ingredient
3 organic lemons
175g granulated brown sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon vanilla powder or natural vanilla extract
1/2 teaspoon sea salt
6 tablespoons poppy seeds
250ml coconut milk
50ml coconut oil, melted
310g plain flour

Method

  1. Preheat the oven to 180°C.
  2. Finely grate the lemons to remove the zest and then juice them. Place the lemon zest, sugar, baking powder, bicarbonate of soda, vanilla, salt and 3 tablespoons of the poppy seeds in a large bowl and stir with a fork to combine.
  3. Measure the lemon juice in a measuring jug. You should have 100–150 ml of juice. Add enough coconut milk to bring the liquid up to 350 ml. Add the coconut oil to the cup. You should now have 400 ml of liquid.
  4. Pour the liquid into the large bowl with the other ingredients and whisk to combine. The combination of bicarbonate of soda and the citrus juices will have a foaming effect that gives the cake its airy lightness. Add the flour to the bowl and whisk until the mixture is smooth.
  5. Pour the mixture into a 28 cm loaf tin lined with baking parchment and sprinkle a thick layer of the remaining poppy seeds over the top.
  6. Bake for 45 minutes or until an inserted skewer comes out clean.

Ch-ch-ch-ch-changes…

  • You can use any citrus fruit in place of the lemons, such as 2 oranges or 4 limes, or a mixture of all three.
Tags:
healthy
vegan
vegetarian
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