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These VEGAN Lemon and Poppyseed Cakes are best eaten on the same day and shared with friends and family! Get baking!

 

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  • Serves: 12
  • Prep: 25 minutes
  • Bake: 35 minutes
Metric | Imperial Measurement Conversions

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 teaspoons Egg replacer, mixed with 4 tbs water
  • 2 teaspoons Bicarb Soda
  • 95 g Natvia (1/2 Cup)
  • 170 g Self-raising flour, sifted (1 +1/2 Cup)
  • LEMON GLAZE:
  • 2 teaspoons 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

  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving Size
    11.9g 2.5g 7.4g 530 126 60g

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