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!
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- Serves: 12
- Prep: 25 minutes
- Bake: 35 minutes
INGREDIENTS
- 1 tablespoon Poppy Seeds
- 1/2 cup Milk
- 1/4 cup Coconut Oil
- 1/4 cup Lemon Juice
- 2 teaspoons Egg replacer, mixed with 4 tbs water
- 2 teaspoons Bicarb Soda
- 1/2 cup Natvia
- 1.5 cups Self-raising flour, sifted
- LEMON GLAZE:
- 2 teaspoons Lemon juice
- 1/4 cup Coconut Cream, firm part
- 1/2 cup Natvia
- 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
Nutritional Info
Carbs Pro Fat Energy Kj 12.8 2.4 6.2 501 Tags
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