Vegan Lemon Poppy Seed Layer Cake

Name: Vegan Lemon Poppy Seed Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 16 serving
Ingredients: 3 cups (~380g) unbleached all-purpose flour; 2 teaspoons baking soda; 1 teaspoon fine sea salt; 1 1/2 cups (~280g) organic cane sugar; 2 tablespoons lemon zest; 1 2/3 cups (~400 mL) unsweetened almond milk (for nut-free, use oat milk or soy milk); 1/2 cup (~120 mL) freshly squeezed lemon juice (about 3 medium lemons); 1/2 cup (~120 mL) extra virgin olive oil; 1 1/2 teaspoons pure vanilla extract; 4 tablespoons poppy seeds; 3 cups fresh or frozen blackberries; 1 1/2 tablespoons freshly grated ginger; 2 tablespoons pure maple syrup; 2 teaspoons freshly squeezed lemon juice; 2 tablespoons chia seeds; 1/2 cup (8 tablespoons or ~112g) vegan butter, softened to room temperature; 8 ounces (~227g) vegan cream cheese; 1 teaspoon pure vanilla extract; 1 teaspoon lemon zest; 3 - 4 cups Powdered sugar

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4.9

135 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Cooling and Assembly
50 mins
Total Time
1 hr 55 mins
Servings
16
Calories
545 kcal
Course
Dessert, Baked Goods

Vegan Lemon Poppy Seed Layer Cake

Bianca Sampson

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Ingredients

Servings

Lemon Poppy Seed Cake

3 cups (~380g) unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon fine sea salt
1 1/2 cups (~280g) organic cane sugar
2 tablespoons lemon zest (about 2 medium lemons)
1 2/3 cups (~400 mL) unsweetened almond milk (for nut-free, use oat milk or soy milk)
1/2 cup (~120 mL) freshly squeezed lemon juice (about 3 medium lemons)
1/2 cup (~120 mL) extra virgin olive oil
1 1/2 teaspoons pure vanilla extract
4 tablespoons poppy seeds

Blackberry Ginger Jam

3 cups fresh or frozen blackberries (~425 - 450g)
1 1/2 tablespoons freshly grated ginger (use a bit more for a more prominent ginger flavor)
2 tablespoons pure maple syrup
2 teaspoons freshly squeezed lemon juice
2 tablespoons chia seeds

Cream Cheese Frosting

1/2 cup (8 tablespoons or ~112g) vegan butter, softened to room temperature
8 ounces (~227g) vegan cream cheese
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
3 - 4 cups Powdered sugar, sifted

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Instructions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or 8-inch round cake pans) with parchment paper to make removal easy.
Zest the lemons until you get two tablespoons of zest. Then juice the lemons until you get 1/2 cup of lemon juice.
Stir together the almond milk the lemon juice and set aside until it curdles like buttermilk.
In a large mixing bowl, stir together the flour, baking soda, salt, and sugar until really well combined. Pour in the curdled buttermilk, olive oil, lemon zest, vanilla and poppy seeds. Use a large wooden spoon to mix the batter, just until the ingredients are combined. Avoid over mixing the batter, as it can cause the cake to become denser in texture.
Pour the batter evenly between the two pans (I use a kitchen scale to weigh each pan to evenly distribute the batter). Arrange the cakes in the middle rack of the oven and bake for 30-35 minutes until the center is set, and a toothpick inserted comes out with only a few moist crumbs. I baked mine for 32 minutes (you will need to bake them for a few minutes longer if using 8-inch cake pans).
Remove the cake pans from the oven and allow to cool for 10 minutes in the pan, then transfer the cakes to a wire rack to cool completely before inverting them onto the cooling rack.
To make the Blackberry Ginger Jam: Add the blackberries, ginger, maple syrup, and lemon juice to a small saucepan over high heat. Bring the mixture to a boil. After 2-3 minutes, use the back of a wooden spoon or a fork to break down and mash the berries. Cook for 7-10 minutes or until the jam has reduced and thickened a little bit. Remove from the heat and then stir in the chia seeds to thicken. The jam will also thicken as it cools.
To make the Vegan Cream Cheese Frosting: To a large mixing bowl, add the softened butter and cream cheese. Beat on low speed with an electric handheld mixer (or stand mixer) until smooth and creamy. Beat in the vanilla and lemon zest for a few seconds. Gradually add the sifted powdered sugar in 1 cup increments, and mix on low speed until the icing is thick and spreadable. If your frosting is too runny, place the bowl in the freezer for 10-15 minutes.
To assemble the cake: If you are making this into a traditional layer cake, you’ll need to slice each cake layer in half, horizontally, so you end up with four cake layers (see notes above underneath “Layering the cake” for tips). Spread 1/4 of the frosting over the first cake layer using a frosting spatula or silicone spatula, then spread 1/4 of the jam on top. Repeat with the remaining three cake layers. If you have any leftover frosting, lightly spread the frosting on the outside of the cake. If you don’t want to make this into a four-layer cake, simply add a generous amount of the frosting and jam on top of the first cake, top with the second cake, and then repeat.

Nutrition Information

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Calories 545kcal (27%) Carbohydrates 96g (32%) Protein 5g (10%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 1g Sodium 420mg (18%) Potassium 114mg (3%) Fiber 4g (16%) Sugar 73g (146%) Vitamin A 329IU (7%) Vitamin C 10mg (11%) Calcium 99mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 545 kcal

% Daily Value*

Calories	545kcal	27%
Carbohydrates	96g	32%
Protein	5g	10%
Fat	18g	28%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Sodium	420mg	18%
Potassium	114mg	2%
Fiber	4g	16%
Sugar	73g	146%
Vitamin A	329IU	7%
Vitamin C	10mg	11%
Calcium	99mg	10%
Iron	2mg	11%