Vegan Lemon & Poppyseed Cakes
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
- Combine the poppyseeds and milk and stand for 15 minutes
- Add the coconut oil, lemon juice and egg replacer. Whisk to combine
- Add the bicarb and whisk to combine
- Sift over the flour and add the Natvia. Fold in to combine
- Divide between 12 x 1/3 cup capacity cupcake mould
- Bake for 18-20 minutes until cooked. Remove to a wire rack to cool completely
- Whisk together the lemon juice, coconut cream and Natvia and keep chilled
- 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 |
