Vegan lemon and poppy seed cake

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THE EXPERIENCE

recipe by:

Cool Artisan

traditional

contemporary

Level of difficulty

Time needed 70 minutes

INGREDIENTS

150 g DODONI Plant'd

180 ml water

150 g icing sugar

40 ml sunflower oil

1 tsp vanilla extract

1 lemon (juice and zest)

250 g all-purpose flour

10 g baking powder

5 g baking soda

1 tsp salt

1 tsp poppy seeds

PREPARATION

Preheat oven to 170°C

Put the DODONI Plant'd, water, icing sugar, sunflower oil, vanilla extract and lemon zest in a bowl.

Beat with a whisk until the sugar dissolves and the mixture is fully blended.

Put the lemon juice in a glass and dissolve the baking soda in it.

As soon as it foams, add to the bowl with the liquid ingredients.

EXECUTION

Mix the flour and the baking powder in another bowl.

Add the dry ingredients to the liquid ingredients.

Add the poppy seeds and mix until smooth.

Transfer to a non-stick cake pan and level off the surface with a spatula.

Bake for 1 hour in a thoroughly preheated oven on the lowest rack.

Vegan lemon and poppy seed cake

Time needed
70 minutes

INGREDIENTS

150 g DODONI Plant'd

180 ml water

150 g icing sugar

40 ml sunflower oil

1 tsp vanilla extract

1 lemon (juice and zest)

250 g all-purpose flour

1 lemon (juice and zest)

250 g all-purpose flour

10 g baking powder

5 g baking soda

1 tsp salt

1 tsp poppy seeds

PREPARATION

Preheat oven to 170°C

Put the DODONI Plant'd, water, icing sugar, sunflower oil, vanilla extract and lemon zest in a bowl.

Beat with a whisk until the sugar dissolves and the mixture is fully blended.

Put the lemon juice in a glass and dissolve the baking soda in it.

As soon as it foams, add to the bowl with the liquid ingredients.

EXECUTION

Mix the flour and the baking powder in another bowl.

Add the dry ingredients to the liquid ingredients.

Add the poppy seeds and mix until smooth.

Transfer to a non-stick cake pan and level off the surface with a spatula.

Bake for 1 hour in a thoroughly preheated oven on the lowest rack.