Description
An easy vegan gluten-free lemon poppy seed cake with thyme.
Ingredients
Scale
Cake
- 175 g (1 cup) white rice flour
- 100 g (1 cup) blanched almond flour
- 60 g (1/2 cup) potato starch
- 3 tablespoons poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- ¼ teaspoon xanthan gum
- 170 g (⅔ cup) caster sugar
- 125 ml (½ cup) plain vegan coconut yogurt
- 90 ml (⅓ cup + 2 teaspoons) vegetable oil
- 330 ml (1 ⅓ cups) plant milk
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon extract
- Zest from one unwaxed lemon
Glaze
- 125 g (1 cup) icing or confectioners sugar
- 1 ½ tablespoons plain soy milk
- ½ teaspoon vanilla bean paste
- ½ teaspoon lemon extract
- Zest from one unwaxed lemon
- 1 tablespoon fresh Thyme leaves
- Small lemon wedges to decorate
Instructions
Cake
- Preheat your convection oven to 170°C (340°F). Lightly grease and line one 8 inch round cake cake tin with baking paper and grease again.
- In a large mixing bowl, sift the rice flour, almond flour, potato starch, poppy seeds, baking powder, baking soda, salt, and xanthan gum. Whisk to combine. Add sugar and stir through. Make a well in the middle of your dry ingredients.
- Place the coconut yoghurt, oil, plant milk, vanilla, lemon extract and zest in a large jug and stir until completely smooth.
- Slowly pour the wet ingredients into the bowl of dry and gently whisk to combine.
- Pour the batter into your cake tin and tap on your bench with force to release any large air bubbles.
- Bake on the middle rack of your oven for 45 – 48 minutes (BUT check your cake’s progress at the 40 minute mark), until a skewer inserted into the center comes out almost clean of cake batter and the top bounces back when gently pressed.
- Let cool in the tin for 10 minutes before flipping onto a cake rack to allow your cake to completely cool. Once your cake has cooled, move onto making the glaze.
Glaze
- Mix the icing sugar, soy milk, vanilla, lemon extract, lemon rind together in a small bowl until it becomes a smooth, thick icing. Pour evenly over the top of your cooled cake. Sprinkle thyme leaves over the top and some small lemon wedges. Serve.
- Prep Time: 20
- Cook Time: 48
- Category: Dessert
- Method: 1 bowl mixing
- Cuisine: Dessert
Keywords: Gluten-free, vegan, poppy seed, lemon, thyme