Dairy-Free Lemon Poppy Seed Cake

by Miss N
Dairy-Free Lemon Poppy Seed Cake

Ingredients

1.25 C plain flour
1.5 t baking powder
0.5 t baking soda
2 T poppy seeds
0.5 t salt
4 T lemon juice
1.5 T lemon zest
0.5 C soy milk
1 t vanilla essence
0.5 C molasses
0.25 C oil
0.25 C brown sugar

For the glaze

2 T margarine
3 T lemon juice
1-1.25 C icing sugar

Directions

Preheat the oven to 180 degrees Celcius and grease an 8-inch baking tin.

Mix the lemon juice, lemon zest, soy milk and vanilla essence in a medium-sized bowl. Whisk in the molasses, sugar and oil.

Put the dry ingredients in a large bowl and stir until well-distributed. Mix in the wet ingredients.

Pour the mixture into the baking tin. Bake for 25-35 minutes, until the top is brown and the edges are pulling away slightly from the tin. Leave to cool.

For the glaze: Melt the margarine. Mix all the ingredients together. Wait until the mixture is cool but not cold and pour over the cooled cake.

The service provided is second to none and the best thing is that I have discovered how to cook delicious, sustainable vegetables I have never eaten before. I absolutely love the surprise each week when I discover what is in the box.

— Julie, Hathersage

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.