Lemon poppyseed cake (WFPB)

Since switching to a whole-foods, plant-based diet, I haven't been baking as many treats. I miss it—the treats, of course—but I miss the baking even more. I've decided I need more good recipes for treats that I can have on this new diet.

First I had to figure out my parameters. If you're simply vegan, of course, it's easy: white flour, refined sugar (some types), and oils are all okay. However, we WFPB crazies like to do it the hard way: whole grains, no oils. The sugar camp is split. Some use sugar; some use alternatives like agave or coconut sugar; some use only fruit for sweetening. (Here is some more info on a plant based diet.)

I know that oil is bad for me and aggravates my arthritis, so that's out. Whole grains are easy: I've been using them for years. I've decided that I will allow limited amounts of sugar for now. Most plant-based doctors say that a little sugar is okay. Of course, this cake has a bit more . . .

In any case, I'm super happy to be baking again and I'm looking forward to coming up with new recipes.

I adapted this cake from another recipe we like: Tortuga Rum Cake from the cookbook Everyday Happy Herbivore. The recipe is a bit problematic for us since we don't do rum, so I make the recipe without and call it molasses cake.

The molasses cake is good, but I like my lemon poppyseed rendition even better. This is the first WFPB cake I've made that tastes really good to me and doesn't seem dry.


Lemon poppyseed cake

Dry ingredients
1 1/2 cups whole wheat flour
1/2 cup oat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutritional yeast
2 tablespoons poppy seeds

Wet ingredients
1 cup plant milk
1/4 cup agave nectar
2 tablespoons applesauce
1 teaspoon lemon extract

Glaze ingredients
1 cup powdered sugar
2 tablespoons lemon juice

Preheat oven to 350°F. Whisk together dry ingredients. Add wet ingredients and mix. Pour into prepared pan (bundt or other). Bake about 30–35 minutes, until pick comes out clean.

Turn cake from pan after about 15 minutes, if you like. When mostly cool, poke cake with fork. Mix up glaze and pour over cake.

Serves 8–12

Total time: 1 hour, plus cooling

1 comment:

  1. Sounds delicious.. Proud you found a recipe that will work for your diet..