lemon poppyseed cake (vegan)

lemon poppyseed cake

reparation – 10 minutes

baking – 40 minutes

serves 10 -12

Based on the beloved spice cake.

ingredients 

1 cup + 2 tsp/130g whole spelt flour

1 cup/120g white spelt flour

¾ cup/150g light brown sugar

¼ cup/35g poppy seeds

2 tsp baking powder

1 tsp baking soda

½ tsp rock salt

½ cup/100g melted coconut oil

1¼ cup/280g almond milk

1 tsp apple cider vinegar

zest from 3 lemons

4 Tbsp/55g lemon juice

2 Tbsp vanilla essence

for the glaze

1 cup/120g powdered sugar

20g passion fruit pulp (1 small passion fruit)

½ tsp lemon juice

preparation 

1. Preheat the oven to 350F/180C.  Grease a ring pan or bundt pan well with oil, making sure to get every nook and cranny.
2. In a medium bowl, add the flour, sugar, poppy seeds, baking powder, baking soda, and salt—whisk to combine.
3. In another bowl, combine the coconut oil, nut milk, vinegar, lemon zest, lemon juice, and vanilla. Whisk until the ingredients are emulsified, then pour into the dry ingredients, whisking until all the liquid ingredients are absorbed. Don’t worry; the batter will be quite wet.
4. Pour the batter evenly into the greased cake tin. Place on a middle rack in the oven and bake for 40 – 45 minutes until golden and a toothpick inserted comes out clean.  Allow to cool completely before removing it.

prepare the glaze

5. Sift the powdered sugar into a bowl and mix in the passionfruit and lemon juice until you get a thick but pourable consistency.  Test the consistency by taking a spoonful from the bowl and drizzle back into the glaze; the drizzled glaze should leave a trail. If not, you may need to add 2 Tablespoons of more powder.
6. Use a spoon or whisk to drizzle the glaze over the top, and allow it to run over and down the sides. Before it sets, decorate with lemon zest and edible flowers. If desired and recommended, drizzle with more passionfruit pulp just before serving.

Enjoy with love, light and blessings!