This was meant to be a simple afternoon tea cake. No fancy ingredients, just a basic loaf cake with lemon juice and a hint of vanilla. But it turned out SO flavorful that I had to share the recipe with you guys! It’s crazy how sometimes, simple ingredients can create great flavors combined together!
Afternoon tea cakes must be moist and fluffy, in my opinion.
To get a perfect fluffy texture with fine crumbs, remember to sift the dry ingredients and to process the sugar if it has big chunks.
Buttermilk is the key for a moist cake. Making vegan buttermilk is very easy: you just need to add some lemon juice or white vinegar to plant milk (almond and soy are the best; oat milk doesn’t really work).
Feel free not to frost the cake if you like. I usually prefer cakes without the frosting, but this one is not overpowering and has a subtle vanilla flavor that I love.
If you’re making the frosting, remember to soak your cashews one day before making the cake. If you forget to soak the cashews overnight, you can soak them into hot boiling water for 30 minutes.
You will also need to refrigerate the coconut cream for at least 4 hours (best overnight) in order to separate the liquid part from the cream.
I am really happy with the result and I hope you guys are going to try my recipe!
As always, I’d love to hear your feedback if you make one of my recipes. Leave a comment below or tag me on Instagram @foodie.yuki so that I can see your photos!
Moist lemon poppyseeds cake
Ingredients for the cake
- 250 g/ 2 cups spelt or all purpose flour, sifted
- 50 g/ 1/3 cup unrefined brown sugar or coconut sugar
- 120 g/ 1/2 cup +1 tbps light brown sugar
- 5 g/ 2 tsp baking powder
- 1/2 tsp pink salt
- 20 g / 2tbsp poppy seeds
- zest of one organic lemon
- 240 ml/ 1 cup plant milk ( soy or almond)
- 65 g/ 1/3 cup neutral oil (grape seeds or coconut)
- 40 ml/ 2 tbsp fresh lemon juice
Ingredients for the frosting
- 100 g cashews, soaked overnight
- 1 tsp vanilla bean paste
- 70 g coconut cream from a can
- 20 g / 1 tbsp coconut oil, melted
- zest of one organic lemon
- 1 tsp fresh lemon juice
Instructions for the cake
- Preheat the oven to 175C| 350F °.
- Lightly grease and line with parchment paper a 22x10cm loaf pan.
- In a large bowl, combine the dry ingredients and whisk well.
- In another bowl, combine lemon juice and soy milk, stir and set aside to curdle for 5 minutes.
- Add the melted coconut oil and vanilla and stir to combine. Make sure that all your ingredients are at room temperature.
- Pour the wet mixture over the dry ingredients and gently mix to combine. Don't over mix.
Pour into the prepared loaf pan.
- Bake at 175C| 350F for 60 minutes or until a toothpick inserted near the center comes out clean.
- Let cool in the pan for 10 minutes then turn out on a cooling rack to cool completely.
Instructions for the frosting
- Rinse and drain the cashews and add them to a food processor together with the other ingredients, except coconut oil. Blend until smooth.
- Slowly add the melted coconut oil from the top with the machine working and blend unitl completely smooth.
- Pour the frosting into a bowl and place in the refrigerator to set for one hour.
- Frost the (completely cooled) cake. Enjoy!