British Vegan Lemon Poppy Seed Cake

Spring showers and lots of flowers tend to bring on baking doesn't it? Or at least it does in our kitchen! Here's a delicious, easy and semi-healthy lemon poppy seed cake that's perfect for weekend brunch or quick bites for the littles. Brit Tasmin from Cupful of Kale has created this recipe as properly vegan yet it doesn't taste untraditional from its' dairy predecessor. Full of that sweet and tangy punchy lemon flavor, this British crafted loaf is sure to please whether morning, noon or night. Quite the master food chemist (read: baker), Tasmin, thank you for sharing this recipe!

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Lemon Poppy Seed Cake

Light, moist and zesty vegan lemon poppy seed cake. With a simple lemon icing, perfect to serve for afternoon tea!

cupful of kale, image via

YIELD: 8 servings

PREP TIME: 10 mins

COOK TIME: 45 mins

TOTAL TIME: 55 mins

INGREDIENTS

• 300g self raising flour

• 1 tsp baking powder

• 185g caster sugar

• 2 tbsp poppy seeds

• 120ml rapeseed/canola oil

• 230ml unsweetened almond milk

• Juice of 4 lemons (~125ml)

• Zest of 3 lemons (~3 tbsp)

• 1 tsp vanilla essence

Icing

• 170g/3/4 cup icing sugar

• 2 tbsp lemon juice

INSTRUCTIONS

1. Preheat oven to 180C/350F. Line and grease a 9x5" loaf tin.

2. Sift flour and baking powder into a bowl. Add the sugar and poppy seeds and mix with a wooden spoon.

3. In a separate bowl mix together the oil, milk, lemon juice, lemon zest and vanilla,

4. Pour the wet ingredients into the dry ingredients and mix until just combined.

5. Pour into the loaf tin and place in the oven for 45-55 minutes. It should be starting to turn golden brown on the edges. Do the toothpick test and once it comes out clean, its ready.

6. Make the icing by mixing the icing sugar and lemon together until it forms a thick icing. Spoon onto the cake once cooled with the back of a spoon.

7. Top with some poppy seeds and lemon zest and serve!
   

NOTES

• Will keep in an air tight container for 2-3 days.