Vegan lemon poppy seed cake
Vegan baking is so much easier than you think. Eggs and butter are easy to replace with plant-based products. Get started with this delicious fresh vegan lemon poppy seed cake for tea.
Kitchenware
- cake tin
- bowls
Ingredients
- 250 gr wholemeal flour
- 140 gr coconut blossom sugar
- 1/2 fluorescent sea salt
- 4 el poppy seeds
- 1/2 fluorescent baking soda
- 1/2 fluorescent baking powder
- 150 ml almond milk
- 80 ml coconut oil melted +extra to grease the baking tin with
- juice of 2 lemons
- grater of 2 lemons
glaze
- 1 bus icing sugar
- 3 fluorescent lemon juice
topping
- 2 fluorescent lemon zest
- 2 fluorescent poppy seeds
Instructions
- Preheat the oven to 180°C.
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients in a bowl.
- Add everything together, stirring well to avoid lumps.
- Grease the cake tin with coconut oil and pour the mixture into the tin. Bake for 40 to 45 minutes in the preheated oven.
- Let the cake cool before coating it with the icing.
- Glaze: mix the lemon juice with icing sugar. Add as much icing sugar until you have a well spreadable, but still liquid icing. Brush the cake with glaze. Top with lemon zest and poppy seeds. Let the icing solidify.