Lemon Poppy Seed Cake

Ingredients

• 1/4 cup unsalted vegan butter, melted and cooled to room temperature
• 1 1/2 cups organic granulated sugar
• 1/2 cup Forager Project Honey Alternative Cashewmilk Yogurt, room temperature
• 3 tablespoons fresh lemon juice
• 1 tablespoon vanilla extract
• 1 tablespoon lemon extract
• 1 tablespoon lemon zest (from 1 lemon)
• 3 cups gluten-free 1:1 baking flour
• 1 1/2 teaspoon cornstarch
• 3 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup Forager Project Unsweetened Cashewmilk, room temperature
• ⅓ cup poppy seeds
• 2 cups vegan powdered sugar
• 1/4 teaspoon vanilla paste
• 2–3 tablespoon Forager Project Unsweetened Cashewmilk
• 1 tablespoon Forager Project Honey Alternative Cashewmilk Yogurt

Prep

• Preheat the oven to 350º F. Line an 8” springform pan or an 8x8 baking pan with parchment paper. Set aside.
• In a large bowl, whisk together the vegan butter, sugar, Honey Alternative Cashewmilk Yogurt, lemon juice, vanilla extract, lemon extract, and lemon zest.
• Add in the flour, cornstarch, baking powder, and sea salt, and whisk to combine. As you’re whisking, pour in the Cashewmilk.
• Fold in the poppy seeds with a silicone spatula.
• Pour the batter into your prepared pan, and bake for 42-45 minutes or until a toothpick comes out clean.
• Once baked, remove the cake from the oven and allow it to cool in its pan for 10 minutes before transferring it to a cooling rack to cool for 20 minutes.
• You can serve this cake warm, so you can make the glaze after the cake has cooled for 30 minutes. Whisk together the powdered sugar, vanilla paste, Cashewmilk, and Honey Alternative Cashewmilk Yogurt.
• Drizzle over the cake. Slice, serve, and enjoy!