I’ve been loving whipping up quick, simple cakes to bring to share at work/uni lately ! People often ask me where I get the time to bake, and my secret is to make treats that are fast, simple and spend most of its time in the freezer or oven… like this.
So here is the recipe to this super easy, yummy zesty lemon poppyseed cake that I made last week which was a hit!
5-INGREDIENT VEGAN LEMON POPPYSEED CAKE
(oil-free, one-bowl)
MAKES: 8 large serves
INGREDIENTS:
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2 cups self raising flour
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2 tablespoons poppyseeds
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Juice of 1 lemon (~ 3 tablespoons)
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1 1/4 cup sugar
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1 1/2 cups coconut milk (full fat)
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*Optional: 1 tsp vanilla extract, lemon zest
(** If you don’t have full-fat coconut milk, you can sub for 1/4 cup coconut oil + 1 1/4 cup plantbased milk of choice)
METHOD:
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Preheat the oven to 180 degrees Celsius. Line a baking tin with non-stick paper (my tin was 30 x 20cm)
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In a large bowl, mix the flour, poppyseeds and sugar
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Add in lemon juice and coconut milk. fold gently until combined
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Bake for 30 mins until a knife inserted comes out clean.
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Allow the cake to cook before cutting
Such a classic flavour combo loved by many! I hope you love these as much as I did!