Vegan Lemon Poppy Seed Cake - Easy and Refreshing
Our vegan lemon poppy seed cake is a delicious treat you can easily prepare in the kitchen. With its light and fluffy texture, this cake combines the refreshing aroma of lemon with the crunchy texture of poppy seeds, adding color to your tea time. The lemon frosting on top creates a burst of flavor. If you're ready, let's embark on this flavor-filled adventure!
- 2 2/3 cups All-Purpose Flour (330g)
- 1 1/2 cups White Granulated Sugar (300g)
- 1 1/2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1/4 cup Poppy Seeds (34g)
- 1 1/2 cups Soy Milk (360ml) or other plant-based milk
- 1/2 cup Canola Oil (120ml) or Vegetable Oil
- 1 tablespoon White Vinegar (or Apple Cider Vinegar)
- 1 teaspoon Vanilla Extract
- 3 teaspoons Lemon Extract
- 2 tablespoons Lemon Zest
- 1/2 cup Vegan Butter (112g)
- 4 cups Powdered Sugar (480g)
- 2 teaspoons Lemon Extract
- 2-3 tablespoons Lemon Juice (Freshly Squeezed)
Preheat the oven to 180°C and grease two 20 cm cake pans, lining the bottoms with parchment paper. That's the first step done!
Sift the flour into a mixing bowl. Add sugar, baking powder, salt, and poppy seeds, and mix well. Let the ingredients blend nicely.
Add soy milk, oil, vinegar, vanilla, lemon extracts, and lemon zest, and mix. The batter is ready, avoid overmixing.
Divide the batter equally between the two cake pans. Now, it's time to send them to the oven!
Bake at 180°C for about 30 minutes. Check with a toothpick, if it comes out clean, the cakes are done!
Cool the cakes for a few minutes, then let them cool completely on a wire rack. Patience is key here!
Beat the vegan butter with a mixer until smooth. Now things are getting good!
Add powdered sugar, lemon extract, and lemon juice to achieve a fluffy frosting. A wonderful aroma awaits you.
Cover the cooled cakes with lemon frosting. Chill in the refrigerator for 30 minutes before serving. Enjoy!
Vegan Lemon Poppy Seed Cake - Easy and Refreshing Cooking Tips
Make sure the cakes are completely cooled, otherwise the frosting will melt. Be careful not to include the white part when grating the lemon peel, as it can leave a bitter taste.
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