Simple, moist, vegan poppy seed lemon cake or poppy seed cake. Made with only a few ingredients, fluffy, lemony and pleasantly sweet. Perfect with coffee or as a sweet treat between meals.
FOR THE CAKE Preheat oven to 175 degrees and grease a king cake pan (loaf pan) with a little oil and dust with flour (optional).
FOR THE CAKE, almond milk, lemon juice, oil and baking soda in a large baking bowl and stir gently. The liquid should now begin to foam slightly.
295 ml Almond milk or another vegetable milk, 79 ml Lemon juice, ½ tbspn Baking soda, 112 ml Frying and baking oil
Add flour (if you like you can sift the flour), sugar, poppy seeds, lemon zest, baking powder, vanilla and sea salt and mix well once until everything is combined into a uniform dough. Be careful not to stir too long, otherwise the effect of the natron may be lost.
240 g Spelt flour, 130 g Raw cane sugar, 45 g Poppy, 12 g Lemon peel, ½ tbspn Baking powder, ¼ tbspn Bourbon vanilla, ½ tbspn Sea salt
ALTERNATIVE: Add all ingredients in order to a high-powered blender (e.g. Blendtec) and process with the dough program to a homogeneous dough.
The dough should be neither too solid nor too liquid and should be easy to pour into the baking pan. If too firm, add a little more almond milk, if too runny, add a little more flour.
Place in the oven, bake for 50 minutes and test with a wooden stick to see if the cake is done. When the wooden stick comes out clean, then the cake is ready. Turn off oven and remove cake. Allow to cool completely (preferably one hour).
In the meantimeFROSTING Stir. Be careful with the lemon juice here, as it can quickly become too liquid. Start stirring with a tsp and add more liquid a little at a time until desired consistency is reached.
7,5-22,5 ml Lemon juice, 60 g Powdered sugar
Slice cooled cake and enjoy!
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks.