Gluten-Free Vegan Lemon Poppy Seed Cake

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This vegan lemon poppy seed cake is 100% gluten-free, super moist, fluffy, light and with hints of tangy lemon flavor. Covered with a creamy coconut cashew frosting and topped with fresh berries and lemon zest, this cake is an absolute winner!

Although we’re not vegan and love gluten, we do have friends that are allergic to gluten that we would love to feed with our cakes. It was about time to experiment with baking with gluten-free flour and vegan ingredients. Honestly it’s not easy to create the right texture and flavor when there is no eggs, butter and gluten involved. A few try-outs went straight to the garbage bin, and I don’t like to throw away food, especially not cakes, so I am very happy with this winner gluten-free vegan cake!

This vegan lemon poppy seed cake is 100% gluten-free, super moist with hints of tangy lemon flavor and covered with a coconut cashew glaze.

Substitutes when baking with gluten-free flour

Gluten are proteins found in grains, including wheat, rye, spelt, and barley. It helps foods maintain their shape, acting as a glue that holds food together. Food that are high in gluten are bread, pasta, cereals, beer and yes mostly all the cakes and pastries you’ll find here. Most people can tolerate gluten, but some people with certain health conditions are facing problems when eating gluten. Most common symptoms are bloating, headaches, constipations, skin rashes and even depression. Luckily there is a few substitutes for gluten and if you use the right combinations and proportions delicious cakes can be made.

When baking gluten-free cakes there’s substitute flours like oat flour, coconut flour, buckwheat flour and almond flour. In this recipe we use almond flour because it adds moisture and when paired with oat flour it can make the cake more dense. We use chia seeds as a substitute for the gluten. It helps to bind the ingredients together.

This vegan lemon poppy seed cake is 100% gluten-free, super moist with hints of tangy lemon flavor and covered with a coconut cashew glaze.

More secret ingredients…

What makes this the best gluten-free vegan cake you ever baked? It has the perfect texture, right amount of moist and has an interesting tang flavor. It’s the vegan buttermilk that adds a little bit of fat. Instead of using yoghurt or sour cream we add lemon juice to almond milk which makes a vegan buttermilk. The buttermilk combined with baking soda creates air bubbles which can give gluten free baking goods a fluffy and light texture.

Finishing with a beautiful glaze made of soaked cashewnuts, coconut cream, lemon juice and syrup and topped with fresh berries. Don’t forget to soak the cashewnuts in water 2 hours before you start making the cake!

This vegan lemon poppy seed cake is 100% gluten-free, super moist with hints of tangy lemon flavor and covered with a coconut cashew glaze.

Creamy dreamy cashewnut frosting

This cake isn’t covered in your average sweet topping. Instead of using heavy cream cheese, we use coconut cream and soaked cashewnuts. Cashewnuts are loaded with manganese, phosphorus, copper, vitamin K and magnesium. The frosting is naturally sweetenend with maple syrup and vanilla extract, or any natural syrup you prefer. The result is a creamy, rich, thick perfectly naturally sweetened frosting.


Gluten-Free Vegan Lemon Poppy Seed Cake

Prep Time 20 mins
Cook Time 35 mins

Ingredients

  • cup oat flour
  • 1 cup almond flour
  • 1 cup almond milk
  • tsp fresh lemon juice
  • ¼ cup melted coconut oil
  • 3 tbsp poppy seeds
  • tsp chia seeds
  • cup maple syrup or agave
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • tbsp lemon zest

For the cashew frosting

  • ½ cup coconut cream
  • ½ cup soaked cashews soaked in water for 1½ hour
  • 1 tbsp lemon juice
  • ½ cup maple syrup, agave or another sweet syrup
  • ½ tsp vanilla extract
  • mix of fresh berries for garnish
  • 1 tsp lemon zest for garnish

Instructions

  • Pre-heat the oven for 180°C. Prepare a cake tin with parchment paper. Mix in the flours in a bowl with the baking powder, baking soda, chia seeds, poppy seeds and salt and set aside.
  • Pour the lemon juice into the milk and let it curdle for 10 minutes and then add the maple syrup, coconut oil and mix well together.
  • Fold in the dry into the wet ingredients and then lastly add lemon zest.
  • Pour into the prepared cake tin and bake for 35-40 minutes until brown on top and cooked through.
  • Set aside and let it cool down before decorating with the frosting and the berries.

To make the cashew frosting

  • Blend together all the ingredients in a blending machine and then drizzle frosting over the cake. Decorate with the berries and the lemon zest. If you wish you could role the berries in sugar before garnishing.
Course: Dessert
Keyword: Bakery, Cake, Gluten-Free, Vegan

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lickingplates_ig on Instagram and hashtag it #lickingplates.

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