Vegan Lemon Poppy Seed Cake

I love all things lemon! I have been waiting to make a vegan lemon cake for quite some time. I always loved a good loaf cake, so I decided  to make one with poppy seeds! This Vegan Lemon Poppy Seed cake is amazing. Perfect moist, lemony and sweetened to perfection.

You won't believe how easy this cake was to make. Just mix all in one bowl.

The great thing about this Vegan Lemon Poppy Seed Cake loaf is that it is perfect sweet treat for any occasion!. Not only for a cosy afternoon snack or picnic but, it's very practical to take it to work, school or even eat it for breakfast. This cake can be enjoy while it is still freshly baked and store leftovers in the fridge for next few days. However, being honest, it never lasts that long in my home because it is so yummy and I always share with my hungry friends..hahaha!

Ingredients:

Vegan Lemon Cake:

• 1 cup (240ml) non-dairy milk
• 1 lemon, juice and zest
• 2½ cups (300g) plain flour
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup (150g) sugar
• ½ cup (125ml) vegetable oil
• 1 tsp vanilla extract
• 3-4 tbsp poppy seeds

Cream Cheese Frosting:

• 200g non-dairy cream cheese
• ½ cup (60g) icing sugar
• ½ tbsp lemon juice
• ½ tsp vanilla extract

Topping:

• 2 tbsp almond flakes
• 1 tbsp brown sugar

Method:

For the Vegan Lemon Cake: Preheat the oven to 180ºC/160ºC for fan assist oven. Grease and line a 2lb loaf pan with baking paper leaving a 2" overhang on both sides.

Add the non-dairy milk and lemon juice into a measuring jar and mix to combine. Set aside to curdle until it becomes vegan buttermilk.

Sift the flour, baking powder, baking soda and salt into a large mixing bowl. Add the sugar and whisk everything to combine.

Make a well in the centre of the flour mixture. Add into the well the vegan buttermilk, oil, vanilla extract, lemon zest and poppy seeds. Stir together just until combined. Do not overmix or your cake will get too dense.

Pour the batter into the prepared pan, smoothing it out evenly. Tap the pan gently on your work top to release any air bubbles.

Bake for 10-15 minutes, then cut a slit lengthwise to ensure that the cake rises evenly. Bake for another 35-45 minutes, or until a skewer inserted into the middle of the cake comes out clean.

Allow to cool for 10-15 minutes in the pan, then removing onto a cooling rack to cool completely.

For the Cream Cheese Frosting: Place the non-dairy cream cheese, icing sugar and lemon juice into a mixing bowl and mix with an electric mixer until smooth and creamy. Spread the frosting over your cooled cake evenly.

For the Almonds: Heat a large pan over medium heat. Add almond flakes and toast for a minute. Sprinkle over brown sugar and allow to caramelize. Remove from the pan when the almonds are slightly golden-browned.

Sprinkle toasted almonds over your frosted cake and garnish with fresh lemons. Serve and enjoy!