Lemon Poppy Seed Cake | Vegan, Easy
This lemon & poppyseed cake is one of my faves. Check it out!
Servings: 1 cake
Ingredients
For the cake:
Dry Ingredients:
- 350 g all-purpose flour
- 250 g granulated sugar
- 1.5 teaspoons salt
- 2 teaspoons baking soda
- 2 tablespoons poppyseeds
Wet Ingredients:
- 350 ml plant milk
- 2.5 teaspoons apple cider vinegar
- 140 ml vegetable oil
- 2 lemons juiced and zested
For the lemon buttercream:
- 400 g powdered sugar sifted
- 120 g vegan butter
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
Instructions
Preparation:
- Preheat your oven to 180 Celsius.
- Grease two round, 7-inch cake tins and set aside.
Making the cakes:
- In a large mixing bowl, combine the flour, sugar, baking soda, poppy seeds and salt.
- Next, mix in the plant milk, apple cider vinegar, vegetable oil and the lemon juice and zest. Mix again but don't over-mix. The flour should be just mixed in enough so that there are no lumps.
- Equally, divide your cake batter between the two prepared cake tins. If you only have one tin, you can also bake the cakes one at a time.
- Bake the two cakes in the oven for 25 minutes or until a skewer comes out clean.
- Take your cakes out from the oven and allow them cool fully. In the meantime, let's make the lemon buttercream!
Making the lemon buttercream:
- In a large bowl, beat together all of the buttercream ingredients until smooth and creamy. Be patient and keep mixing, even if it feels too thick at first.
Layering the cake:
- If your cakes have now cooled, you can now apply the buttercream!
- Spread the lemon buttercream onto the flat side of one of the cakes.
- Place your other cake half over the filling. I like the sift some extra powdered sugar over the top of the cake.
- Place your cake into the fridge for 30 minutes as this will thicken the filling a little. Slice and serve.
Notes
- You can store this cake for up to 4 days at room temperature or for up to 2 days in the fridge.