Happy Mother’s Day to all the mothers… you’re amazing! And a big, special mention to my beautiful mum - the most generous, loving and supportive woman. Loryn, Ellen and I are so lucky.
So, to celebrate this Mother’s Day, Ellen has 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. What makes it even easier is that there’s no need to line the cake tin.. if you’ve got one of our silicone cake pans! These really are a lifesaver. And you can use them over and over again… no fiddly baking paper and no need to grease, they’re naturally non-stick.
Makes 1 Cake
+ vegetarian
+ vegan
+ dairy free
+ egg free
+ soy free
+ nut free (option)
Ingredients
1/2 lemon, rind and juice
180g brown sugar
250g plain flour
2.5 tsp baking powder
1/4 tsp fine salt
20g poppy seeds
250g plant mylk (we used almond milk)
40g extra-virgin olive oil
Method
- Preheat oven to 170⁰C.
- Place lemon rind and sugar in TC bowl, mill for 30 seconds, speed 9. Scrape down sides.
- 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.
- Pour mixture into 18cm cake tin lined with reusable cake liner or baking paper, or use a silicone cake tin. Bake for 1 hour, or until a skewer inserted in centre comes out clean.
- 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!
