This recipe was submitted by one of our readers, just like you.
Vegan Lemon Cake with poppy Seeds
Vegan Lemon Cake with poppy Seeds
"Here’s an easy recipe for gluten-free vegan lemon cake with poppy seeds. It comes with chocolate frosting and tons of healthy legumes and veggies hidden inside and all the oils and refined sugars left outside. You won’t be able to resist the delicate lemon flavour combined with creamy-dreamy chocolate topping. My vegan lemon cake is in no way conventional. For starters, it’s healthy! And what makes it healthy? I use no oils or refined sugars in my recipe, which makes it relatively low in fat and blood sugar friendly."
NotesGet substitution info and tips from original post!
Serves8 people
Preparation Time25 min
Chilling Time1 hr
Cooking Time1 hr
Cooking Vessel Size5.9inch round cake tin
Ingredients
- 1 can unsalted chickpeas
- 5 1/3 (1-ounce) raw summer squash
- 7 1/20 (1-ounce) additive-free oat milk
- 1 teaspoon Himalayan salt
- 3 1/2 tablespoons date sugar
- 9/10 (1-ounce) tahini
- 1 1/2 tablespoon ground chia seeds
- 1 tablespoon mesquite flour
- 4 teaspoons dried lemon zest
- 1 2/5 (1-ounce) coconut flour
-
Heat oven to 175°C (350°F).
-
Start with rinsing and draining the chickpeas really well. Then, blend them with raw summer squash, oat milk, tahini, salt and sweetener into a smooth batter.
-
Next, add ground chia seeds and mesquite and process again. You may use either blender or immersion blender.
-
In a large bowl mix together all the dry ingredients – use a fork to separate any chunks of flour. Then, pour the wet mixture over dry and mix until well incorporated (in the video I add dry ingredients to the wet mixture, but it is actually easier the other way around).
-
Line the bottom of a 15cm (5.9inch) round cake tin with parchment paper and grease the sides with coconut oil, avocado oil or olive oil. Transfer the batter into cake tin and spread it out evenly using a spatula or spoon. Bake for 55 minutes to 1 hour and let cool completely before slicing or cutting the cake into half (for frosting). You can also keep it in fridge overnight before serving and/or decorating.
-
Make half of my Vegan Chocolate Frosting recipe. Then cut the cake into half and add about two heaped tablespoons of frosting onto the bottom layer. Then, place the other cake layer on top of the frosted bottom layer. Now, spread the reminder of frosting (about 3-4 tablespoons) on top and on the edges of the cake. Let it set in fridge for at least half an hour before slicing.
Read NextNo-Bake Skinny Strawberry Cake
