Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

Vickys Lemon Poppy Seed Cake, GF DF EF SF NF

My sister is a fabulous cake baker. I think I got the original recipe from her and I veganised it for Jack. Check out my orange p…more

Ingredients

10 servings

  1. Dry Ingredients

  2. 230 grams gluten-free / plain flour

  3. 170 grams granulated sugar

  4. 2 tbsp poppy seeds

  5. 2 tsp baking powder

  6. 1/2 tsp (scant) xanthan gum if using gluten-free flour

  7. 1/2 tsp sea salt

  8. Wet Ingredients

  9. 240 ml coconut milk / milk of choice – 3 tablespoons extra for gluten-free flour

  10. 80 ml melted sunflower spread / butter

  11. 3 tbsp lemon juice

  12. 2 tbsp maple syrup

  13. 1 zest of 1 whole lemon

  14. 2 tsp apple cider vinegar

  15. 1/2 tsp vanilla extract

  16. Lemon Glaze

  17. 125 grams icing sugar

  18. 1 1/2 tbsp lemon juice

  19. water

Steps

  1. Preheat the oven to gas 4 / 180C / 350°F and line an 8″cake tin or a 9″ x 5″ loaf tin

  2. Zest and juice a whole lemon. You’ll need some of the juice for the cake and some for the icing

  3. Whisk the dry ingredients together in a bowl and the wet ingredients including the lemon zest in another

  4. Mix the wet into the dry and stir until smooth

  5. Pour into the tin and bake 30 – 35 minutes for a cake tin and 40 – 45 minutes for a loaf tin or until a skewer inserted in the middle comes out clean

  6. Let cool in the tin for 10 minutes before turning out onto a wire rack

  7. To make the glaze add 1 & 1/2 tbsps lemon juice into the icing sugar and mix until combined. Add more lemon juice or water a few drops at a time to thin down to your desired taste and consistency

  8. Drizzle over the cooled cake. The cleanest way is to put some parchment paper or clingfilm underneath the cooling rack then once the glaze sets you can just throw the paper away

  9. Slice and enjoy!

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