Vegan Poppy Seed Cake & Lavender Cream

Vegan Poppy Seed Cake & Lavender Cream
Recipe by
Vegan, Dairy Free
Store in a cool, dry place

This delicious sweet treat is the perfect accompaniment to your afternoon cuppa or a great way to round off a hearty feast!

  • 900g (or similar) Loaf Tin
  • Mixing Bowl




For the Cake:

  1. Preheat oven to 350 deg F / 180 deg C / Gas mark 4
  2. Generously grease tin with vegetable oil/margerine and then dust with flour. 
  3. In a large bowl mix dry ingredients together.
  4. In a separate bowl, mix wet ingredients together.
  5. Pour wet ingredients into dry ingredients and stir to combine.
  6. Pour into tin. Fill ¾ of the way full.
  7. Tap tin on counter to release any air and fill all creases.
  8. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean.
  9. Let rest for 10 minutes.
  10. Turn cake over onto a cake plate.

For the Cream:

  1. Chill a mixing bowl in the freezer for 10-20 minutes
  2. Remove coconut milk from the fridge and flip over (do not shake), open from the bottom and tip out coconut water
  3. Scoop coconut cream into your chilled mixing bowl
  4. Whisk until soft peaks form then add in lavender extract and whisk again until fully incorporated

NB: Start with less lavender than you think you need then add to your taste.

Lavender Cream

Click to enlarge

27 January 2016 - 2:36pm