This easy lemon poppy seed cake is infused with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and has a lovely crispy skin. With the exact texture you'd expect from a homemade cake — moist and melt-in-your-mouth tender — and the cake keeps well for days. Simple yet delicious coffee or tea companion when friends and family pop over for a visit.
It is free from gluten, oil, sugar, dairy and yeast and it's 100% vegan. This perfectly light dessert will not disappoint any sweet-toothed.
INGREDIENTS ------------------
Dry ingredients:
150 g | 1 1/2 cups oat flour or gf self rising flour
1 cup | 95 g almond flour
1/2 tsp baking soda
1/2 tsp himalayan salt
[optional] 1 tbsp psyllium husk
Wet ingredients:
2 flax 'eggs' = 2 tbsp ground flaxseed / linseed + 5 tbsp water)
1 tsp apple vinegar
120 ml| 1/2 cup maple syrup
120 ml | 1/2 cup full-fat coconut milk
zest from 2 small lemons
1 lemon, juiced
+ 3 tbsp poppy seeds
METHOD ------------------
Preheat the oven to 160°C [320°F] and grease a small baking tin or line it with baking paper.
Mix the ground flaxseed / linseed with water in a small bowl, then set aside and let it thicken for at least 5 minutes.
In a large mixing bowl mix together dry ingredients and set aside.
In a separate bowl combine the wet ingredients: the maple syrup, coconut milk, lemon zest, flax 'eggs', and lemon juice. Mix using a fork or hand mixer until well combined, then add to the dry ingredients and mix to form a thick batter.
Lastly, stir in the poppy seeds and transfer to a baking tin.
Bake in the center of the middle oven rack for 50 to 60 minutes, until the exterior is golden brown. Turn the oven off and let it sit for 10 min. Transfer from the tin to a baking rack and let it cool completely with the oven door open.
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