Incredibly moist and refreshingly lemony – a Lemon Poppy Seed Cake is the perfect cake for spring and summer! Our version is not only vegan and gluten-free, but also super quick to prepare and consists of just a few healthy ingredients.

INGREDIENTS:

• 1 organic lemon
• 125 g coconut oil
• 250 ml almond milk
• 150 ml maple syrup
• 300 g oat flour/gluten-free flour
• 1/2 packet of baking powder
• 30 g poppy seeds
• 1 pinch of salt

For the glaze:

• 1 organic lemon
• 1-2 tbsp birch powdered sugar (mix xylitol in a blender to powdered sugar)
• Freeze-dried raspberries as decoration

PREPARATION:

1. Preheat the oven to 180 degrees top/bottom heat and line a loaf pan with baking paper.
2. Melt coconut oil in the oven, in a saucepan, or in the microwave.
3. Squeeze the juice of one lemon and grate about half of the peel.
4. In a large bowl, combine almond milk, lemon juice, maple syrup and liquid coconut oil.
5. Add oat flour, baking powder, poppy seeds, lemon zest, and salt and mix until a creamy batter forms. Pour this batter into the loaf pan and bake in the oven for about 50 minutes.
6. Do the toothpick test to see if the cake is baked through and let it cool completely.
7. Mix about 1-2 tablespoons of birch powdered sugar with a little lemon juice to make a powdered sugar glaze. Spread the glaze over the cooled cake, decorate with freeze-dried raspberries and lemon slices, and enjoy!