Mel (stillmotion) wrote in vegancooking,

Deeelightful Lemon Poppyseed Puddin Cake!

I put this together for dessert tonight. It's loosely based on a lemon cake recipe from How It All Vegan. It's a very moist cake with a somewhat sticky top, so I called it not just cake, but puddin cake.

You'll need-

1 lemon
1 1/2 cups flour (spelt! if you've got it)
1 tsp baking soda & 1 tsp arrowroot starch (or 2 tsp baking powder -or 2 tsp baking soda, I'm sure it'd work)
1/4 tsp salt
3/4 cups maple syrup
1/2 cup rice milk (or soy or almond or oat or hazelnut or....)
a little less than 1/4 cup safflower oil (or use the whole 1/4 cup, I just ran out of oil before it was full)
poppyseeds (as much as you like, I used about 2 tbsp, maybe 3)

To create-

In a large bowl, stir together flour, soda/arrowroot, and salt. Add oil, milk, syrup, the zest of your lemon and its juice. Give it a good stir to combine, then stir in poppyseeds. Pour into a 9x9 baking pan. Bake at 350 for about 25 mins- you're lookin for golden edges and chopsticks (or toothpicks for those who have toothpicks) coming out clean.
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