Get the Recipe: Vegan Lemon Poppyseed Cake (Gluten-free)
This vegan lemon poppy seed cake is a classic made plant based, dairy-free and gluten-free! It is fluffy and moist, as well as tangy and perfect for spring and summer, best enjoyed with a cup of tea. Guaranteed to impress non-vegans at parties and gatherings!
Ingredients
- 1.5 cups gluten-free flour
- 3 tbsp poppyseeeds
- 3/4 tsp baking powder
- 1/4 cup vegan cream cheese
- 1/4 cup lemon zest
- 1/3 cup plant based milk
- 3 tsp lemon juice
- 2 tbsp coconut oil
- 1/2 + 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 flax egg, (1 tbsp ground flaxseed + 2 tbsp water, stirred together and set aside for 10 minutes)
Equipment
- Conventional oven
- Mixing bowl x2
- Whisk
- Loaf tin
- Parchment paper
- Cooling rack
Instructions
- Preheat a conventional oven to 180 degrees C/350 F.
- In a mixing bowl, whisk together the gluten-free flour, poppyseeds, and baking powder.
- In a separate mixing bowl, thoroughly whisk together the vegan cream cheese, lemon zest, plant based milk, lemon juice, coconut oil, maple syrup, vanilla extract and the flax egg.
- Add the wet ingredients to the dry, but make sure not to over-mix as this will undermine the fluffiness of the loaf.
- Transfer the batter to a loaf tin lined with baking paper. Bake in the preheated oven for 25-30 minutes, until a toothpick comes out clean. Leave to cool on a cooling rack for 15 minutes before serving.
Video
Calories: 163kcal, Carbohydrates: 28g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Sodium: 31mg, Potassium: 108mg, Fiber: 3g, Sugar: 14g, Vitamin C: 3mg, Calcium: 96mg, Iron: 1mg