Lemon Poppy Seed Cake
This moist and fluffy vegan lemon poppy seed cake is bursting with refreshing citrus flavor. Topped with a creamy vegan frosting, it is a deceptively simple dessert perfect for spring and summer gatherings. This foolproof recipe uses simple pantry staples and bakes in under half an hour.
Instructions
- 1
Preheat oven to 180C and grease an 8-inch cake pan with [null null oil spray].
- 2
In a large bowl, whisk together all purpose flour (1.5 cup), sugar (1 cup), salt (0.25 tsp), and baking soda (0.5 tsp).
- 3
Add vinegar (1 tsp), vanilla extract (1 tsp), oil (5 tbsp), water (0.75 cup), lemon juice (0.25 cup), and yellow food coloring (2 drop) and mix well.
- 4
Fold in the poppy seeds (0.25 cup) until incorporated.
- 5
Pour batter into the pan and bake for 27 to 30 minutes until a toothpick comes out clean.
- 6
Cool the cake completely on a wire rack.
- 7
Slice the cake lengthways. Spread a third of the vegan cream cheese (1 cup) frosting on the bottom layer, then top with the second layer and frost the rest.
Nutrition Facts
Per portion