Imagine sinking your fork into a slice of the most decadent, moist, and tantalizing lemon poppyseed cake – but wait, it's completely vegan! 🍋 This isn't just another cake recipe; it's a culinary revelation that proves plant-based desserts can be mind-blowingly delicious. With a perfect balance of zesty lemon, delicate poppy seeds, and a creamy frosting that will make you forget it's dairy-free, this cake is about to become your new obsession. Whether you're a committed vegan, a curious foodie, or simply someone who loves an extraordinary dessert, get ready to transform your baking game forever!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup almond milk
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup powdered sugar (for frosting)
- 2 tablespoons lemon juice (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring sides are also lightly oiled.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures a smooth, lump-free batter.
- In a separate medium bowl, whisk together the granulated sugar, vegetable oil, almond milk, lemon juice, and lemon zest until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Fold in the poppy seeds, distributing them evenly throughout the batter.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the lemon frosting, whisk together powdered sugar and lemon juice in a bowl until smooth and creamy. The consistency should be thick but spreadable.
- Once the cake is completely cooled, spread the lemon frosting evenly over the top, allowing it to slightly drip down the sides.
- Optional: Garnish with additional lemon zest or poppy seeds for extra decoration.
- Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure your almond milk and other wet ingredients are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can taste bitter.
- Pan Preparation: Properly greasing and lining your pan is crucial for easy cake removal and a perfect shape.
- Frosting Consistency: Add lemon juice to the powdered sugar gradually to control the thickness of your frosting.
- Cooling is Key: Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Storage Tip: For maximum freshness, store the cake in an airtight container in the refrigerator and bring to room temperature before serving.Pro Hack: Want an extra flavor boost? Try adding a tiny splash of vanilla extract to the batter or garnishing with candied lemon peels!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 3g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
