A delicious cake temptation doesn’t always have to be elaborate. Especially at the weekend, when the mood is more like relaxation, a quick and easy square cake is the classic. Our purely plant-based lemon poppy seed cake has a good portion of lemon freshness, some poppy seed crunch and, last but not least, a luscious chocolate icing with white vanilla on top. Add a cup of coffee for a perfect afternoon.
Ingredients
For a loaf pan
Für den Kuchen
- 300 g Weizenmehl
- 150 g Zucker
- 1 EL Blaumohn
- 1 TL Backpulver
- 2 Bio-Zitronen (Abrieb)
- 125 ml Zitronensaft
- 120 ml neutrales Öl
- 160 ml Pflanzendrink
Für das Topping
- 160g iChoc White Vanilla Schokolade
- 1 TL Kokosöl
- etwas Blaumohn
How to make it
1. Preheat the oven to 180°C and line a loaf pan with parchment paper.
2. Mix the flour, sugar, poppy seeds, baking powder, and lemon zest in a bowl. Add the liquid ingredients and mix until a batter forms.
3. Pour the batter into the pan and smooth the top. Bake the cake for 45–50 minutes (test with a toothpick).
4. Let the cake cool completely in the pan. Meanwhile, slowly melt the chocolate and coconut oil in a double boiler.
5. Finally, turn over the cake, pour the melted chocolate over it, and sprinkle with a little extra blue poppy seeds. Let the chocolate set before serving.
Thanks to Kirsten Kaminski from the vegan food blog The Tasty K for this foolproof recipe!