2 cups flour (almond/oat preferred)
2/3 cup apple sauce
2/3 cup non-dairy milk
½ cup lemon juice
1 tsp vanilla extract
1 ½ tsp baking powder
½ tsp baking soda
Ingredients
Lemon Poppy Seed Cake
½ cup coconut sugar
¼ cup maple syrup
Zest of one lemon
1 tbsp poppy seeds
Icing:
3/4 cup powdered sugar
1/3 cup lemon juice
Preheat oven to 350 degrees.
Zest 1 lemon and place aside.
Add milk, apple sauce, vanilla extract, lemon juice, and maple syrup to a small bowl. Whisk until well combined.
Add flour, baking powder, and baking soda to a mesh strainer over a medium bowl. Sift until the dry mixture is all in the bowl.
In a separate small bowl, combine coconut sugar and lemon zest. Stir together, then slowly incorporate into the wet mixture. Once incorporated well, combine the wet mixture into the dry.
Once well mixed, pour into your cake pan and place into the oven for 35-40 minutes.
While the cake is baking, combine powdered sugar and lemon juice to create the icing.
Once the cake is cooled, garnish with powdered sugar and lemon slices. Serve with icing and enjoy!
Directions
