Description
A light and airy vegan cake bursting with refreshing lemon flavor and enhanced by the crunch of poppy seeds, layered with blackberry ginger jam and creamy vegan frosting.
Ingredients
Scale
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1.5 cups organic cane sugar
- 2 tablespoons lemon zest
- 1.67 cups unsweetened almond milk
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1.5 teaspoons pure vanilla extract
- 4 tablespoons poppy seeds
- 3 cups fresh or frozen blackberries
- 1.5 tablespoons freshly grated ginger
- 2 tablespoons pure maple syrup
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chia seeds
- 1/2 cup vegan butter, softened
- 8 ounces vegan cream cheese
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 3 to 4 cups powdered sugar, sifted
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9 or 8-inch round cake pans.
- Zest and juice the lemons; set aside.
- Mix almond milk and lemon juice in a bowl and let it sit to curdle.
- In a large bowl, whisk together the dry ingredients.
- Combine the wet ingredients with the flour mixture, mixing until just combined.
- Pour the batter into prepared cake pans and bake for 30-35 minutes.
- Prepare the blackberry ginger jam by cooking the ingredients in a saucepan until thickened.
- Make the vegan cream cheese frosting by beating the vegan butter and cream cheese, then incorporating the other frosting ingredients.
- Assemble the cake by layering frosting and jam between the cooled cake layers, frosting the top and sides afterwards.
Notes
Always opt for the freshest ingredients for the best flavor. Ensure your vegan butter is at room temperature for easy creaming.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cake, lemon cake, poppy seeds, dessert, baking
