Low FODMAP Vegan Lemon Poppy Seed Cake

Total time1 hr 30 min

Prep time20 min

Cook time40 min

5.0

(12)

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
Ingredient note
Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
6 tbsp water

For the cake

1 cup plant-based milk
1 tbsp apple cider vinegar
2 cups all-purpose flour
Chef's tip
Choose 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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