Vegan lemon poppy seed cake
Vegan lemon poppy seed cake with ground almonds and maple syrup. A plant-based dessert with no refined sugar that tastes really fresh.
At a glance
- Serves 8
- Prep time: 15 min
- Cooking time: 40 min
- Total time: 55 min
- Calories: 250 kcal per serving
- Protein: 5 g
- Fat: 12 g
- Carbs: 32 g
Ingredients
- 250g spelt flour
- 50g ground almonds
- 2 tbsp poppy seeds
- 1 sachet of baking powder
- 200ml unsweetened oat milk
- 80ml melted coconut oil
- 100ml maple syrup
- 2 unwaxed lemons
Method
You’ll need: oven · loaf tin · mixing bowl · grater
- Preheat the oven to 180 °C (160 °C fan) and grease a loaf tin.
- Finely grate the zest of both lemons and squeeze out the juice.
- Mix the spelt flour, ground almonds, poppy seeds and baking powder in a bowl.
- Slowly stir in the oat milk, coconut oil, maple syrup, lemon juice and zest.
- Pour the batter into the tin and bake the cake for about 40 min until the top is golden brown.
Good to know
Fresh, moist and 100 per cent plant-based. This cake shows that baking without animal products works really well.
Swaps
Spelt flour → wheat flour (if you have no spelt at home, plain wheat flour works exactly the same).
Cooking tips
Only stir the wet batter until all the dry ingredients are just moistened, otherwise the cake turns rubbery.
Storage
In an airtight box, the cake easily stays really moist at room temperature for three to four days.
Allergens
Contains gluten (spelt, oat milk) and tree nuts (almonds). Completely lactose-free and vegan.
Dairy-free recipes
