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Lemon Poppyseed Cake
- Prep Time: 15 minutes
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 10 1x
- Category: Vegan Desserts
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Lemon Poppy Seed cake is a crowd pleaser with its sweet, lemon icing and a moist, not too sweet cake punctuated by lemon zest
Ingredients
Units
Scale
Cake Ingredients
- 1 tablespoon of chia seeds
- 3/4 cup of plant milk
- Juice of two small or one large lemon
- 1 teaspoon vanilla
- 1/3 cup of applesauce
- 1 cup of date paste
- 1 1/3 cups of oat or white whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon of salt (optional)
- 2 tablespoons of lemon zest
- 1 tablespoon of poppy seeds
Glaze Ingredients
- 2/3 cup of confectioners’ sugar (to make this whole-food, plant-based compliant use date paste or date syrup)
- 2 tablespoons of lemon juice
- 1/2 tablespoon of lemon zest
Instructions
- Preheat oven to 350
- Whisk together chia seeds, plant-milk, lemon juice, and vanilla. Set aside to thicken for a few minutes.
- Mix together applesauce and date paste
- Add thickened chia seed mixture to the applesauce/date paste
- Combine flour, baking powder, baking soda, salt, poppy seeds
- Add wet ingredients to the dry ingredients and mix until completely combined
- Line a loaf-pan with parchment paper. Pour batter into the pan and bake for 35 minutes or until a butter knife inserted into the center comes out clean
- Cool on a cooling rack until completely cool
- Mix all ingredients for the glaze together and drizzle onto the completely cooled cake
Notes
Use a date syrup instead of confectioners’ sugar to make it whole-food, plant-based compliant. You can poke holes in the cake to let some of the icing seep into it.
