Experimentation comes with frustration, wasted time, and wasted money. When attempting to make non-conventional recipes, trial after trial is crucial to get the perfect amounts of ingredients since food is all about the science and measurements behind it. Vegan baking is particularly difficult since eggs aren’t allowed and the animal fats are not able to make the baked product moist. Instead, alternatives like plant oils are utilized, and plant based butter simply isn’t as fragrant as animal based butter. With that being said, I truly appreciate all the vegan bakers out there, in making delicious recipes that are harmless to animals and better for the body overall.
Today’s lemon poppyseed cake is a delicious dessert that typically would require eggs and loads of butter or oil, but not today. You have stumbled upon a much healthier recipe that you can indulge on day and night!
Low Fat Lemon Poppyseed Cake (Vegan)
yield: 1 loaf
- 1 c. all purpose flour
- 1/4 c. vegan yogurt
- 3 tbsp. vegan buttermilk (recipe HERE) OR 3 tbsp vegan yogurt
- 1 tsp. vanilla extract
- 1/3 c. + 1 tbsp lemon juice
- pinch of salt
- 1/3 c. granulated sugar
- 1/2 tsp baking soda
- 1 1/2 tbsp poppy seeds
For lemon frosting:
- 1/4 c powdered sugar
- 1 tsp lemon juice
- Preheat the oven to 355 F.
- Combine the flour, sugar, baking soda, poppy seeds, and salt together in a medium bowl.
- In a large bowl, combine the yogurt, buttermilk, vanilla, and lemon juice and let the mixture sit for a couple minutes.
- Pour the flour mixture into the wet and whisk until fully incorporated. Do not overmix as this could result in a tough cake.
- Pour into a 8 x 4 loaf pan lined with parchment paper. Bake the cake for 25-30 min.
- Take the cake out of the pan and let it cool on a rack for about 30 min. Combine the powdered sugar and lemon juice and spread the glaze onto the cooled cake. Optional: sprinkle some lemon zest on the glaze.
The cake is best enjoyed after it is made, served with a cup of hot coffee or tea.
In making healthier dessert options, I’m hoping that more people can stop giving dessert a negative connotation. Dessert doesn’t have to be overly sweet and fattening. I believe that any store bought dessert tends to be far too sweet for my liking, which is why I no longer purchase desserts. I simply make them at home, alter it to cater to my tastebuds, save money, and have fun. It’s a win-win for me and I hope you all attempt to bake more at home.