Lemon Poppy Seed Cake-Vegan Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
• STEP 2.In a mixing bowl, combine flour, sugar, baking powder, and salt.
• STEP 3.In a separate bowl, whisk together almond milk, lemon juice, lemon zest, and vanilla extract.
• STEP 4.Slowly pour the wet ingredients into the dry ingredients and mix until well combined.
• STEP 5.Fold in the poppy seeds.
• STEP 6.Pour the batter into the greased cake pan and smooth the top.
• STEP 7.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 8.Allow the cake to cool completely before removing it from the pan.
• STEP 9.Serve the cake as is or dust with powdered sugar for an extra touch of sweetness.

Cooking Tips

• Make sure to zest the lemons before juicing them.
• For a stronger lemon flavor, add a few drops of lemon extract to the batter.
• To prevent the poppy seeds from sinking to the bottom of the cake, toss them in a little flour before folding them into the batter.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• Serve the cake as a dessert or enjoy it with a cup of tea or coffee.
• For an extra special treat, serve the cake with a dollop of vegan whipped cream or a scoop of dairy-free ice cream.