Vegan Lemon Poppy Seed Cake
(from Peachblossm’s recipe box)
Vegan poppyseed and lemon cake is a great vegan cake for summer or anytime. It’s light and fluffy with a fresh lemon taste. If you need a vegan cake recipe, try this recipe for lemon poppyseed cake.
Source: http://vegetarian.about.com/od/desertrecipes/r/lemonpoppycake.htm
Prep time: 30 minutes
Cook time: 30 minutes
Categories: cake, dessert, vegan
Ingredients
- 3 lemons
- 1 1/4 cups nondairy creamer
- 2 2/3 cups flour
- 2 tbsp poppy seeds
- 3 tsp baking soda
- 3/4 tsp salt
- 3/4 cup vegan margarine, softened
- 2 cups sugar
- Egg replacer for 3 eggs
- 1/2 tsp vanilla
Directions
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Pre-heat the oven to 350 degrees. Lightly grease then flour 2 9-inch square or round cake pans.
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Grate 4 teaspoons of lemon rind and squeeze 1/4 cup fresh lemon juice. Combine the lemon juice with the nondairy creamer and set aside.
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Combine the flour, poppy seeds, baking soda, and salt and set this aside.
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With an electric mixer at medium speed, beat the vegan margarine with the sugar and grated lemon rind for 5 minutes. Beat in the egg replacer and the vanilla. Reduce the speed of the electric mixer to low and beat in the flour mixture one-third at a time, alternating with one-third of the creamed mixture at a time. Beat until smooth.
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Pour the batter into the prepared cake pans. Bake for 30 minutes until a toothpick stuck in the center comes out clean.
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Reprinted with permission from The Compassionate Cook Cookbook.