Eosinophilic Esophagitis Friendly Vegan Lemon Poppy Seed Cake
Total time1 hr 30 min
Prep time20 min
Cook time40 min
5.0(12)
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cake
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- ¾ cup organic cane sugar
- ½ cup vegan butter, softened
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper.
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