Skip to main content

Proudly Australian

Vegan Lemon & Poppyseed Cakes

These VEGAN Lemon and Poppyseed Cakes are best eaten on the same day and shared with friends and family! Get baking!   Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Serves: 12

Prep: 25 minutes

Bake: 35 minutes

Ingredients

1 tablespoon Poppy Seeds

125 g Milk (1/2 Cup)

70 g Coconut Oil (1/4 Cup)

60 g Lemon Juice (1/4 cup)

2 teaspoon Egg replacer, mixed with 4 tbs water

2 teaspoon Bicarb Soda

95 g Natvia (1/2 Cup)

170 g Self-raising flour, sifted (1 +1/2 Cup)

LEMON GLAZE:

2 teaspoon Lemon juice

76 g Coconut Cream, firm part (1/4 Cup)

95 g Natvia (1/2 Cup)

Lemon Rind

Method

  1. Combine the poppyseeds and milk and stand for 15 minutes
  2. Add the coconut oil, lemon juice and egg replacer. Whisk to combine
  3. Add the bicarb and whisk to combine
  4. Sift over the flour and add the Natvia. Fold in to combine
  5. Divide between 12 x 1/3 cup capacity cupcake mould
  6. Bake for 18-20 minutes until cooked. Remove to a wire rack to cool completely
  7. Whisk together the lemon juice, coconut cream and Natvia and keep chilled
  8. Spoon the glaze over the cakes and top with lemon rind
Carbs Pro Fats Energy KJ Calories Serving Size
11.9g 2.5g 7.4g 530 126 60g
BAKING, CAKES, CUPCAKES, HOT BAKES, LEMON, LUNCH BOX TREATS, POPPYSEED, SUGAR FREE, VEGAN

Your Cart

Your cart is currently empty.
Click here to continue shopping.