This Vegan Poppy Seed Cake marries perfectly with the Lavender Cream - a delicious mix of coconut milk and lavender extract. This light and fluffy cake recipe is the perfect dessert or can be equally enjoyed with your afternoon cuppa.
Equipment
- 900g (or similar) Loaf Tin
- Mixing Bowl
Ingredients
For the cake
- 385g Flour
- 30g Organic Poppy Seeds
- 60 ml Organic Apple Cider Vinegar
- 235 ml Dairy-free milk
- 1 Tbsp Vanilla Extract
- 2 Tsp Baking Powder
- 1 Tsp Salt
For the lavender cream
- 1 Tin Coconut Milk - Chilled Overnight
- 1/8 Tsp Lavender Extract
Method
- Preheat oven to 350 deg F / 180 deg C / Gas mark 4
- Generously grease tin with vegetable oil/margerine and then dust with flour.
- In a large bowl mix dry ingredients together.
- In a separate bowl, mix wet ingredients together.
- Pour wet ingredients into dry ingredients and stir to combine.
- Pour into tin. Fill ¾ of the way full.
- Tap tin on counter to release any air and fill all creases.
- Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean.
- Let rest for 10 minutes.
- Turn cake over onto a cake plate.
- Chill a mixing bowl in the freezer for 10-20 minutes
- Remove coconut milk from the fridge and flip over (do not shake), open from the bottom and tip out coconut water
- Scoop coconut cream into your chilled mixing bowl
- Whisk until soft peaks form then add in lavender extract and whisk again until fully incorporated
Print
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