Vegan Lemon Poppy Seed Cake
I’ve been having a real sweet tooth lately. Maybe that’s what happens when you’re 5 months pregnant? I have been trying to at least divert my cravings to things that are somewhat healthy. When my latest desire hit, I went to what has quickly become my favorite dessert cookbook: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery. Normally, I’m a chocolate person. However, there was something about the lemon/poppy seed combination that made me want to try it out. And I am GLAD I did!!
First, it’s time to round up the Lemon Poppy Seed Cake ingredients.
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Place the rice milk, apple cider vinegar, and poppy seeds in a bowl without stirring, and set the bowl aside.
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Measure out and mix together the lemon poppy seed cake dry ingredients — the gluten-free flour, brown rice flour, baking powder, xanthan gum, and salt.
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Then it’s time to add the wet ingredients — coconut oil, agave nectar, apple sauce, vanilla extract, lemon extract, and lemon peel.
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Finally, add in the poppy seed mixture and combine.
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Grease the loaf pan (I decided to make mini loafs!) with coconut oil, and pour the batter in. My batter was runnier than other loaf and cake batter I have made in the past. But don’t worry!
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My mini lemon poppy seed cake loaves turned out very well — they were super moist and a delightful contrast of sweet and tangy flavors.
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I will for sure be making this lemon poppy seed cake again soon!!
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- ⅔ cup rice milk
- 1 tablespoon apple cider vinegar
- ¼ cup poppy seeds
- ¾ cup gluten-free flour (I use Bob's Red Mill)
- ½ cup brown rice flour
- 1.5 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- ½ cup coconut oil, plus extra to grease loaf pan
- ¾ cup agave nectar
- ⅓ cup applesauce
- 1 teaspoon vanilla extract
- t tablespoons lemon extract
- 1 tablespoon grated lemon zest
- Preheat oven to 325 degrees
- Put rice milk, apple cider vinegar, and poppy seeds in bowl. Do NOT stir and set aside
- In a separate bowl, mix together the gluten-free flour, the brown rice flour, baking powder, xanthan gum, and salt
- Then add the coconut oil, agave nectar, applesauce, vanilla, lemon extract, lemon zest, and mix together.
- Stir in the rice milk, apple cider vinegar, and poppy seed mixture.
- Grease loaf pan with coconut oil.
- Pour batter into loaf pan and cook for 35 minutes. Rotate pan in oven 180 degrees after 18 minutes.
- Allow cake to cool for at least 20 minutes. Then use a knife to run around the edge of the loaf. Gently flip the loaf pan upside down and allow loaf to fall out into your hand. Place on a plate.
- Serve immediately or wait until completely cool to store in airtight container.