tina's vegan poppy seed cake

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The poppy seeds and lemon give this delicious cake a tart taste, unique texture, and a wonderful aroma.

This recipe was given to me by the fabulous tina shapiro.

Preparation time: 1 hour 10 minutes
Cooking time: 45 minutes


Dietary guidance: v v 


3/4 cup poppy seeds
1 1/3 cup soy milk or water
2 tbsp cornstarch
1/3 cup oil
1/2 cup (unrefined) sugar
1 tsp vanilla
grated rind of 1/2 lemon
2 cups whole wheat pastry flour
1 tsp cinnamon
2 1/2 tsp baking powder


juice of 1 lemon
1 tbsp sweetener


If there is time, soak the poppy seeds in the soy milk for one hour in a large bowl.  Add the cornstarch, water, oil, sugar, vanilla and lemon rind, and stir together.
Mix separately the remaining dry ingredients.  Add the dry ingredients to the wet and mix.  Bake in a lightly oiled bread or cake pan at 350 degrees F for 45 minutes.
Make the glaze by gently heating and stirring the lemon juice and sweetener in a small pot until combined. [I just mixed without heating and it's fine].  When the cake has cooled slightly, drizzle the glaze over the top. [I poked holes in the cake with a toothpick to allow the glaze to seep into the cake]


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