LEMON POPPY SEED CAKE

Vegan lemon poppy seed cake is great to make for brunch, dinner parties, or even when you just want a wholesome treat.

SEMI-HOMEMADE VEGAN GLUTEN-FREE LEMON POPPY SEED CAKE

Serves: 16

Prep time: 20 minutes

Cooking time: 45 minutes

Ingredients:

1 package Bob’s Red Mill GF Vanilla Cake Mix(or substitute with plain GF flour and a healthy sweetener such as coconut nectar, maple syrup, or stevia)

¾ cup unsweetened applesauce

½ cup melted coconut oil

½ cup water (room temperature)

½ vanilla bean (or 1 tsp. vanilla extract)

Juice and zest of one lemon

1 Tbsp of poppy seeds

For Glaze:

Juice of one lemon (about ¼ cup)

Zest of one lemon

½ cup canned coconut milk

4 Tbsp. maple syrup

Directions:

Preheat oven to 325°F. Grease loaf pan with coconut oil and dust with some of the gluten free flour such as coconut or almond flour.

In a large bowl, mix together the cake mix, applesauce, coconut oil, water, vanilla, lemon juice and zest, and beat with a hand mixer for about 1 minute or until combined.

Fold in the poppy seeds.

Pour the batter into the loaf pan. Bake for approx. 30-40 minutes. Insert a toothpick near the center, it should come out clean or with moist crumbs, and the loaf should be golden brown.

Cool completely in the pan for about 15 minutes, before gently turning over onto a wire rack set over wax paper.

In a medium bowl, whisk together the glaze ingredients until smooth and pourable. You don’t want it super thin, like water, but more syrupy and thicker, so adjust with more lemon juice if needed.

Drizzle the glaze over the cake and spread it out to the edges so the entire cake is covered.

Serve immediately or enjoy the next day with a Matcha Latte – you’ve earned it!

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