This summer was one of the best I can remember. From July on it was hot. Really hot. Temperatures above 30°C were the norm and I loved every moment of it. Only when it came to cooking and baking did I momentarily wish for air-conditioning.
For the first meeting of my parents and Mr A’s grandparents – none of them so much as close to being vegan – I knew I had to find recipes that triggered “THIS is vegan?!”. Likely the most honest form of appraisal in regard to my kitchen skill in particular, and vegan food in general.
Due to the temperatures dessert needed to be light and summery.
Along comes this delicious lemon-poppyseed cake.
It is simple and quick in preparation and the light sponge cake-y consistency make it a perfect little treat to bring along to summer barbecues or birthday parties.
- 300g flour
- 250ml almond milk
- 200g brown sugar
- 125ml canola oil
- 1 tbsp baking powder
- 1 tbsp vanilla sugar
- 2 tbsp poppy seeds
- juice & zest of one organic lemon
- Grease muffin tins and preheat oven to 180°C.
- Mix dry ingredients, then slowly add liquids until batter is smooth.
- Transfer into tins and bake for approximately 15 minutes (or more or less - depending on your oven).
- If you make this cake in a larger cake tin you will need to extend the baking time accordingly. You may also want to coat the cake in lemon icing to further improve what's already really really good.
Needless to say, both sides of the family – from grandmother to 3-year-old – were delightedly munching and left but crumbs before the first one could even ask “But there are eggs in it, right?”