Vegan Lemon Poppy Seed Cake

subheading: For Lemon Poppyseed Bundt Cake:

2 ⅔ cup cake flour (If you don't have cake flour, all-purpose would be okay but replace 5 tablespoon of the all-purpose flour with cornstarch. You can also make this with whole-wheat pastry flour but the crumb will be thicker.)

2 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 ½ cups sugar (or turbinado sugar)

1 ¾ cup almond milk (or any nondairy milk)

2 teaspoon vinegar

¼ cup lemon juice (from freshly squeezed lemons)

¼ cup poppy seeds (lightly toasted in a skillet. Do this over medium heat and stir frequently. It should take no more than five minutes.)

Zest of two lemons

1 teaspoon pure vanilla extract

1 cup vegan butter (2 sticks. Butter should be at room temperature)

subheading: For the lemon glaze:

¼ cup lemon juice

¾ cup powdered sugar

Directions at holycowvegan.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer