To celebrate Mother’s Day this year Ellen created a delicious lemon and poppy seed cake, made without eggs and dairy (but trust me, you can’t tell!). It’s suuuuuper easy and fuss-free… which is brilliant, as honestly I’m a pretty lazy baker! But this is one cake I’ll be adding to my rotation.
This recipe is vegan, dairy free, egg free, soy free, and has a nut free option
1. Preheat oven to 170⁰C.
2. Place lemon rind and sugar in TC bowl, mill for 30 seconds, speed 9. Scrape down sides.
3. Add lemon juice, flour, baking powder, salt, poppy seeds, mylk and oil, mix for 15 seconds, speed 3. Scrape down sides and fold any remaining flour in using spatula.
4. Pour mixture into 18cm cake tin lined with baking paper. Bake for 1 hour, or until a skewer inserted in centre comes out clean.
5. Once cooked, allow to cool for 10 minutes in the pan, then remove and transfer to a cooling rack to completely cool.
Delicious as is, or ice it with easy creamy vegan vanilla frosting and sprinkle with edible dried rose petals, just as we did!