This light and fluffy lemon poppyseed cake is 100% vegan and bursts with fresh citrus and sweet undernotes of honey. The cake takes just 10 minutes to prep and is served with a plant-based "honey” vanilla glaze. You won’t be able to stop at one bite!
Ingredients
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!
