Moist lemon poppyseeds cake
Moist lemon poppyseeds cake
Ingredients
Dry ingredients
- 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
wet ingredients
- 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
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 s
- Pour the frosting into a bowl and place in the refrigerator to set for one hour.
- Frost the (completely cooled) cake. Enjoy!