Meyer Lemon Poppyseed Cake with Coconut Glaze
This zesty-sweet, vegan, gluten-free Meyer lemon poppyseed cake is perfect as a spring dessert or tea time snack! Serve at brunch or alongside some vanilla bean ice cream. Delicious served warm or chilled.
Servings: 8 slices
Ingredients
Dry:
- 3 cups oat flour
- 2 tablespoon poppy seeds
- 2 tablespoon ground flax seeds
- 2 teaspoon baking powder
- ½ teaspoon sea salt
Wet:
- ⅔ cup non-dairy milk, room temp or warmed
- ⅔ cup coconut sugar
- ⅓ cup vegan butter, melted**(Earth Balance or similar -- coconut oil could be subbed, but will change consistency and flavor a bit)
- ¾ cup fresh Dandy® Meyer Lemon juice + ½ teaspoon zest
- 1 large banana or ¾ cup apple sauce (or another fave vegan egg replacer)
Coconut Glaze:
- ¼ cup virgin coconut oil, melted
- ¾ cup organic confectioners sugar
- 1-2 teaspoon warm water
- optional: ⅛ teaspoon vanilla or coconut extract
- tip: made a double batch of glaze for extra decadence!
- Cake Garnish: 4-5 thin slices of Dandy® Meyer lemons, seeds removed
Instructions
- Preheat oven to 350 degrees. Grease a 9" round cake pan with coconut oil or vegan butter.
- Combine all the dry ingredients in a large mixing bowl.
- Combine all the wet ingredients in a blender and blend until smooth.
- Pour the wet mixture into the dry and stir with a large whisk to combine.
- Pour the cake batter into the pan and add the lemon slices on top. Bake for about 35 minutes at 350 degrees. Use the toothpick to test that the cake is done - or watch for the edges to slightly brown.
- For the glaze, combine the warm water and sugar until a paste forms. Then fold in the melted oil to make a think glaze.
- Allow the cake to cool for at least 20 minutes then pour the glaze over top. If you want the glaze to be thicker on top, pour it when the cake has completely cooled. Serve warm or chilled. Store leftovers in fridge or freezer.