Organic Chef Tom's Vegan Lemon Poppy Seed Cake
Organic Chef Tom’s Lemon Poppy Seed Cake has been a family favorite for years. This lightly sweet, lemony cake is perfect for breakfast or afternoon tea and needs no frosting to shine. For parties or festive occasions, top it with your favorite icing — or simply spread a thin layer of organic maple butter for an easy, delicious glaze.
All ingredients are organic and GMO-free.
Makes: Two 9-inch cakes or 18 muffins
Dry Ingredients
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2 cups whole wheat flour
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2 cups unbleached white flour
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½ teaspoon sea salt
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4 teaspoons baking powder
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¼ cup (4 tablespoons) poppy seeds
Wet Ingredients
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½ cup fresh lemon juice (from 2–3 lemons)
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2 teaspoons lemon zest
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½ cup vegetable oil
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½ cup maple syrup
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2 cups unsweetened soy milk
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C).
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Combine all dry ingredients in a large mixing bowl and stir until evenly blended.
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Prepare the lemons: Grate the zest carefully, avoiding the white pith, then cut and juice the lemons.
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Whisk liquids: In a large measuring cup or medium bowl, whisk the wet ingredients briskly until foamy — the air bubbles will help the cake rise.
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Mix: Pour the whisked liquid into the dry ingredients and stir gently until just combined. Avoid overmixing for a tender texture.
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Prepare pans: Lightly oil two 9-inch round cake pans and divide the batter evenly between them.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. To release, place a plate or cooling rack over each pan, carefully invert, and let rest for a minute before lifting off the pan. If needed, tap lightly to loosen.
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Serve: Enjoy plain or with your favorite icing. For a simple glaze, spread a thin layer of organic maple butter on top.
Tips
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Sift the flours for a lighter, fluffier cake.
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Prefer it sweeter? Replace ½ cup of soy milk with ½ cup of maple syrup, keeping the total liquid to 3½ cups.
