• Elaine Marquis

Fabulous Lemon and Poppy Seed Cake


Vegan baking if no easy task as it requires baking without eggs There are some egg substitutes such as ground flaxseeds or Bob’s Red Mill Egg Substitute which yield nice results. After several attempts, I came up with this recipe which I’m certain you’ll love. Do try to make it with pastry flour, as it will result in a lighter and fluffier cake. No egg substitute necessary !



Ingredients :

  • 1 cup vegan buttermilk (see note)

  • 1 2/3 cups pastry flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 2 tbsp grated lemon zest

  • 1/4 cup poppy seeds

  • 1/2 cup softened vegan margarine

  • 1 cup sugar

  • 1/4 cup lemon juice





Preparation :

  1. Preheat oven to 350°F. Grease and dust with flour a round cake mold with removable bottom. Line with parchment paper to unfold easily.

  2. Prepare vegan buttermilk and let sit.

  3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add lemon zest and poppy seeds and mix.

  4. In the large bowl of a stand mixer (or using an electric mixer), cream together the softened margarine and sugar. Add the lemon juice.

  5. Incorporate the flour mix alternating with the buttermilk and beat until well blended.

  6. Pour batter in the mold and spread evenly. Bake 40 to 50 minutes or until a toothpick inserted in the middle comes out clean. Let cake sit in the pan 10 minutes on wire rack before unmolding.


Note :

  • To make vegan buttermilk, mix 1 cup oat milk with 1 tbsp apple cider vinegar. Let sit 10 minutes while preparing the rest of the ingredients.


Lemon Glaze


  • 1 cup icing sugar

  • 2 tbsp lemon juice

  • 1 tsp grated lemon zest


Preparation :

In a bowl, whisk together the lemon juice, lemon zest and icing sugar until well blended. Pour over cooled cake.




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