Vegan Lemon Poppyseed Cake
Moist and light with a delicious zesty flavour, this vegan lemon poppyseed cake is the perfect afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup almond milk
- 1/4 cup vegetable oil
- Juice of 1 large lemon or 2 small lemons about 2 tbsp
- Zest of 1 large lemon or 2 small lemons
- 1 tsp vanilla extract
- 1.5 tbsp poppy seeds
Instructions
- Pre-heat oven to 350°F (180 °C) and grease and lightly flour a loaf pan.
- Add almond milk, vegetable oil, vanilla extract, sugar and lemon juice to a medium bowl. Whisk to combine.
- Add lemon zest and poppy seeds and stir again.
- In a different bowl mix flour with salt, baking soda and baking powder and add it to the first bowl. Stir very well to avoid lumps.
- Pour the batter into the loaf pan and tap it firmly on the counter to release any air bubbles.
- Bake it for 25-30 minutes or until a toothpick pushed into the centre comes out clean.
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