Vegan Lemon and Poppy Seed Coffee Cake

Welcome to Veganism!

I have to confess, I love baking delicious desserts (and not only that), but I also realize that in today's world where we are tying to be more health conscious, all those rich desserts might not the best option for our health. It's not easy to resist a delicious cake. Believe me, I understand. That is exactly why I have decided to go for this cake recipe made without dairy or animal products, namely Vegan. It's surely one of the quilt-free ways of satisfying your sweat cravings and not feel bad about it. 

One day I was browsing for a recipe to try and came across this recipe that looked tempting and easy to make. I  was eager to give it a try, which I did, with some modifications and I am happy to say, it turned out absolutely delicious! I even managed to shock my husband when I told him that what he was eating was vegan :-) 

Hey, this was easier than I thought!

I baked 4 mini loaves but we almost finished one before it dawned on me that I haven't captured my experimentation :-)

Here is the recipe. Hope you enjoy it as much as we did!

Vegan Lemon and Poppy Seed Cake Recipe

INGREDIENTS

2-1/2 cups whole-wheat flour

2-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tbsp. poppy seeds

1 tbsp. grated lemon peel

1/2 cup packed brown sugar

1 medium frozen banana mashed ( about 1/3 cup)

1/4 cup coconut oil, melted

1 cup almond milk

5 tbsp. freshly squeezed lemon juice

1 tbsp. apple cider vinegar

1 tsp vanilla

Lemon Glaze

1 cup powder sugar

2-3 tbsp fresly squeezed lemon juice 

                 (or 1 tsp lemon extract)

 1-2 tbs  plant base milk  for thining as needed

DIRECTIONS

Prepare 4 small loaf pans by greasing them with margarine or lining them with parchment paper.

Preheat oven to 350 F.

In a medium bowl stir together the whole-wheat flour, baking powder, baking soda, salt, poppy seeds, lemon peel and brown sugar.

In another bowl, whisk together the mashed banana, melted coconut oil, almond milk,  lemon juice, apple cider vinegar and vanilla.

Add mixture to the dry ingredients and fold to mix until all moistened. Do not over mix.

Divide between the 4 pans. Bake at 350 F  for 30 – 35 minutes or until toothpick inserted in the center comes out clean.

Remove loaves to a cooling rack and let them cool completely before slicing them. 

To make the lemon glaze:

In a small bowl, whisk together powder sugar and milk until smooth. 

Whisk in lemon juice one tablespoon at at time until reached the desired consistency and taste adding more of the lemon juice (or lemon extract) as needed (or to taste).  

Brush or drizzle on the cooled cake. Store any leftovers in a tightly covered container in the refrigerator. To use on a future dessert, let it come to room temperature or heat in a microwave until pourable.

Drizzle top of cakes with the lemon glaze and decorate with  fruit of your choice if you like.

TIP: If you’re making one large loaf increase baking time by 10 -15 minutes.

Enjoy it with a cup of your favorite hot beverage. 

I would absolutely love to hear your take on this recipe and if you're giving it a try, to let me know if you liked it in the comment bellow.

Leia