Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 2 cups self-rising flour
- 1 tbsp cornstarch
- 1 1⁄2 tsp baking powder
- 1⁄2 tsp bicarbonate of soda
- 1⁄4 tsp salt
- finely grated zest of 2 large lemons
- 3 tbsp lemon juice
- 1/3 cup melted coconut oil
- 3/4 cup coconut cream or vegan coconut yogurt
- 1⁄2 cup plant-based milk
- 1 cup caster or granulated sugar
- 1/4 cup poppy seeds
Icing: - 1 1⁄2 cups icing sugar
- tbsp lemon juice
Method
- Preheat the oven to 180 degrees Celsius.
- Grease a round cake tin 5 cm deep and line it with baking parchment.
- \Sift the plain flour, cornflour, baking powder, bicarbonate of soda, and salt in a large
bowl. - Whisk the lemon zest, juice, oil, coconut cream, and milk in a jug.
- Add the wet ingredients to the dry along with the sugar and whisk until no dry lumps remain. Fold in the poppy seeds.
- Pour the batter into the prepared tin and spread it level. Bake for 45-50 minutes, until a skewer
inserted into the centre comes out clean. - Leave the cake to cool in the tin for a few minutes then carefully turn it onto a wire rack and leave to cool completely.
- Icing: sift the icing sugar into a bowl and stir the lemon juice to form a thick but pourable glaze. Just either more lemon juice or icing sugar as needed.
- Pour the icing over the top of the cake and serve.
