Another one from last years unblogged archive of photographs and recipes. For some reason, these vegan Lemon Poppy seed cakes are not as popular as my vegan Chocolate cakes, maybe I just need to gussy them up with some glaze, icing or frosting. I've even considered slicing them in two and filling it with lemon curd, but then it would not be suitable for vegans. I still continue to make them, hoping that their lightness and gently sweetness will win some hearts, but no - they tend to get ignored.
I often make these vegan Lemon in mini loaf pans and it yields 12 mini loafs, but you can try and make one large tray bake . As for the Vegan Orange Poppy seed Cake in little round baking tins, a little more appealing to the eyes.
I honestly don't know where I acquired the recipe, I found it a scrappy hand-written A4 paper tucked in one of my early vegan cookbooks: 365 plus one Vegan Recipes reprinted as Easy Vegan Cooking. Anyway, I've adapted this recipe a little further, just by substituting the lemon juice with fresh orange juice.
I am still having problems downloading images onto my blog, this images for this blog entry had been uploaded last week.
A2K Vegan Lemon or Orange Poppy seed Cake
Yields 12 mini loafs
460g plain flour
300g golden caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon salt
275ml vegetable oil
2 tablespoons white wine vinegar
1 teaspoon grated lemon zest or orange zest
Juice from 2 lemons or from 2 oranges
40g poppy seeds
Preheat oven to gas mark 4/180
Line a 9 x 13 inch baking tin or 12 mini loaf tins.
Combine the first 4 dry ingredients together, then stir in the wet ingredients and zest. Gently and evenly fold in the poppy seeds. Carefully pour into baking tin/s and bake for 20 - 25 minutes for the smaller versions or 35 - 40 minutes for larger cake. Bake until golden, risen and firm to the touch. These are best eaten within a couple of days