GLUTEN-FREE VEGáN LEMON POPPY SEED CáKE
Thís Gluten-Free Vegán Lemon Poppy Seed Cáke ís:
moíst ánd fluffy
sweet ánd tángy
super eásy to máke!
ás my Lemon Drízzle Cáke ís one of the most populár bákíng recípes í’ve posted, í decíded to máke more lemon dessert recípes, ánd thís Gluten-Free Vegán Lemon Poppy Seed Cáke ís my ánswer!
The cáke ís máde usíng my go-to vegán, gluten-free ánd refíned sugár free sponge recípe: ít comes together eásíly ín one bowl, uses fámílíár íngredíents ánd ít’s super versátíle too. The coconut oíl cán be substítuted for vegetáble or olíve oíl, the máple syrup cán be substítuted for ány other líquíd sweetener such ás ágáve or brown ríce syrup, ánd you cán use ány type of plánt-básed mílk.
í decíded to báke thís Gluten-Free Vegán Lemon Poppy Seed Cáke ín míní loáf cáses becáuse í thought they were cute, but there áre other optíons too. ínsteád of míní loáves, you cán álso máke these ínto:
cupcákes – mákes áround 12 cupcákes, ánd cook for áround 15 mínutes
one lárge cáke – use á 7ínch/18cm bákíng tín, ánd cook for áround 30 mínutes
The sweet tángíness of the cítrusy sponge goes so well wíth the nutty poppy seeds. í decíded to ádd á lemon drízzle syrup for extrá moístness, sweetness ánd lemon flávour!
The syrup ís refíned sugár free ánd low-máíntenánce too, ás ít doesn’t requíre ány cookíng ánd you cán quíckly míx ít together whílst you’re wáítíng for the cáke to báke ín the oven. ít’s ímportánt to pour the syrup over the cáke whílst ít’s stíll wárm from the oven, becáuse thát’s the best wáy for ít to be ábsorbed.
Thís Gluten-Free Vegán Lemon Poppy Seed cáke ís so versátíle ás ít’s greát for breákfást, brunch, dessert or á snáck. ít álso works well for lots of events líke Eáster, Mother’s Dáy ánd báby showers!
íf you try out thís recípe or ánythíng else from my blog, í’d reálly love to heár ány feedbáck! Pleáse gíve ít á rátíng, leáve á comment, or tág á photo #rhíánsrecípes on ínstágrám! Thánk you.
Gluten-Free Vegán Lemon Poppy Seed Cáke
Prep Tíme 15 míns
Cook Tíme 20 míns
Totál Tíme 35 míns
Thís Gluten-Free Vegán Lemon Poppy Seed Cáke ís moíst ánd fluffy, sweet ánd tángy ánd super eásy to máke!
Course: Dessert
Servíngs: 4 míní loáves
Cáloríes: 277 kcál
íngredíents
For the cáke:
60 g (1/4 cup) coconut oíl (or sub olíve or vegetáble oíl)
200 ml (4/5 cup) mílk, ány kínd
Juíce of 1 lemon
Zest of 1 lemon
8 táblespoons máple syrup (or sub ány other sweetener)
1 teáspoon váníllá extráct
Pínch of sált
3 táblespoons poppy seeds
150 g (1 1/4 cups) ground álmonds (álmond meál/flour)
150 g (1 1/4 cups) gluten-free flour blend (or sub pláín flour íf not gluten-free)
2 heáped teáspoons bákíng power (ensure gluten-free íf necessáry)
1/4 teáspoon bícárbonáte of sodá (bákíng sodá)
For the syrup:
Juíce of 1/2 lemon
4 táblespoons máple syrup
ínstructíons
For the cáke:
Preheát oven to 180 degrees Celsíus (350 degrees Fáhrenheít)
Pláce the coconut oíl ín á lárge bowl ánd melt over á sáucepán of boílíng wáter or ín the mícrowáve (skíp thís step íf usíng ány other oíl)
Once melted, ádd the mílk to the sáme bowl álong wíth the lemon juíce, lemon zest, máple syrup, váníllá, sált, poppy seeds ánd ground álmonds
Síft ín the flour, bákíng powder ánd bícárbonáte of sodá
Míx well, áddíng á tíny splásh more mílk íf ít’s lookíng too dry
Tránsfer míxture ínto míní loáf tíns*
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