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gluten-free & vegan lemon poppy seed cake

  • Author: Paige
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes

Ingredients

Cake:

– 1/2 cup of softened earth balance butter

– 1 1/3 cup of sugar

– 1/4 tsp lemon extract *if you dont have add more juice

– juice of 1 whole lemon

– 1 tsp lemon zest

– 1 tsp vanilla extract

– 2 tsp baking powder

– 1 1/4 cup of non dairy milk

– 2 tbsp poppy seeds

– 1 tsp salt

– 2 cups of gluten free (1:1 flour)

Frosting:

– 1/3 cup of vegan butter

– 1 tbsp of coconut milk

(canned thick coating on the top)

– 2-3 cups of powdered sugar depending on the

moisture in your coconut milk

– 1 tsp vanilla extract

– 1 tsp salt


Instructions

1. Preheat your oven to 350° F and grease your 2, 7″ cake pans or 1, 9″ cake pan, dust with flour and set aside

2. in a bowl, cream your vegan butter with your sugar

3. next add your lemon extract, vanilla, salt and baking powder until combined

4. alternating 1/2 cups of flour to 1/2 cups of non dairy milk mix those into your butter and sugar mixture until smooth

5. next add your lemon juice and lemon zest

6. lastly, add in your poppy seeds and stir until fully folded through your batter

7. evenly fill your 7″ baking rounds with batter and bake for 35-40 minutes until a toothpick inserted comes out clean

8. while your cakes bake, beat your vegan butter, coconut cream, vanilla extract and salt

9. add in your powdered sugar to create a vegan butter cream, the texture should be thick but spreadable

10. let your cakes cool completely and cut then in half length wise to create 4 layers

11. alternate cake, frosting, cake and frosting to create a layer cake with 3 of the layers

12. using the 4th layer (choose a top piece with the “crust”, using your hands create a cake crumble and set aside

13. after your cake is frosted, add your cake crumble as decoration, top with fresh fruit and enjoy!


Notes

best kept in the fridge covered to stay fresh longer!

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