lemon poppyseed cake

September 17, 2011

Breakthrough!!! I’ve found vegan baking a little difficult. It’s been the one transition that’s been harder than the rest. I guess it’s because when you are brought up in a house with  a mother, grandmother, aunts, and sisters who are all super-bakers of the egg, butter, and sugar sort, it’s a big shift to coconut oil and xantham gum. But yesterday I was wanting to make a special cake for a special baby shower and opened up Angelica’s Home Kitchen from the Big Apple and found this fantabulous lemon poppyseed cake. And it worked. And it was delicious. And it was full of super foods like poppyseeds and maple syrup. And I ate it last night as dessert. And I ate it this morning as breakfast. And everyone loves it. Crumbs and all. So mark this day, this 17th day of September 2011, as my v:baking breakthrough day and celebrate by pulling out your mixing bowls. Turn on that oven, get out that loaf pan, and bake away.

2  cups pastry flour

2 cups all-purpose flour

1 tbsp plus 1 tsp baking powder

2 tsps baking soda

1/3 cup poppy seeds

1 tsp sea salt

1/2 cup lemon juice (juice from approx 2 lemons)

1/3 cup water

1 cup apple cider or apple juice

1 2/3 cups maple syrup

2/3 cup olive oil or sunflower oil

2 tsps vanilla extract

4 tbsps lemon zest (zest from approx 2 lemons)

1 cup super fine sugar

Juice from 1 lemon

Preheat the oven to 350 degrees. Lightly brush 8 x 12 baking pan with oil. Add several tablespoons of flour and shake to coat evenly. Invert pans and knock against the counter to rid them of excess flour.

Whisk the flour, baking power, baking soda, salt, and poppy seeds together in a medium-size mixing bowl. In a separate bowl, whisk together the lemon and apple juices, maple syrup, oil, vanilla, and zest. Using a wooden spoon, stir the wet mixture into the dry to form a batter. Do not overmix. Transfer batter to the baking pan and bake on the middle rack of the oven for 25 minutes or until a toothpick comes out clean. Cool for 30 minutes before removing.

Meanwhile, mix together the super fine sugar and lemon juice. Once cake is removed from the pan, place on a serving dish and drizzle with the lemon sugar icing.

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4 Responses to “lemon poppyseed cake”

  1. Emily Says:

    Loved it! 5 Stars Ruth :)

  2. Olivia Says:

    that looks good! :)

  3. olivegrape Says:

    Can’t wait to try it!! It looks AMAZING! SO moist looking!!

    I’m including it in my “vegan poppy seed cake bake off”!!

    http://kateneschke.com/recipes-to-try/vegan-poppy-seed-cake/


    • Kate,
      This is fabulous! I’m so glad you found v:gourmet and the lemon poppyseed cake. But, oh, the pressure is on!!!! Let me know who wins. Whoever it is, I’ll try it out and post in on v:gourmet as well because it’s all good. Enjoy the bake off and I’ll look forward to hearing the results.
      Cheers,
      Ruth


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