One Vegan and One Flirt: Vegan Lemon-Poppy Seed Poundcake

Jay and I whipped this up for my birthday brunch. If you can imagine how easy it was... we made this, breakfast, homemade applesauce, cleaned the house and set up for the brunch between the two of us in only a few hours!

So this cake is... super easy and super delicious!

Vegan Lemon-Poppy Seed Poundcake

From: Alicia Silverstone's The Kind Diet (Thanks Alicia!)

Serves: 8 to 10

Ingredients:

1 cup whole wheat pastry flour

1 cup all-purpose flour

1/3 cup maple sugar

2 tsp egg replacer

2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1/2 cup soy, rice, or nut milk (we used vanilla soy)

1/2 cup maple syrup

1 tsp lemon extract

2 tbsp poppy seeds

Lemon Maple Glaze: (we chose this one)

1/2 cup maple syrup

1/2 cup lemon juice

2 tsp kuzu, diluted in a little bit of cold water

Berry Glaze

1 bag frozen berries, thawed

Maple syrup to taste

Vanilla extract to taste

Directions:

-Preheat oven to 350F and oil the pans (you can use: 3 mini loaf pans, a muffin tin, or 4 mini Bundt pans.... we used: one square pan)

-Combine the flours, sugar, egg replacer, baking powder, baking soda and salt

-In a separate bowl, combine the milk with the lemon juice and set aside for few minutes (it will look curdled)

-Whisk in the oil, syrup and lemon extract

-Add the wet ingredients to the dry ingredients and stir until just combined

-Fold in the poppy seeds

-Pour batter into prepared pans and bake for 15 to 25 minutes (mini loaf/muffin: 15 -18 min, Bundt: 20 -25 min) or until a toothpick comes out clean

-Cool completely in the pans on a baking rack

Lemon Maple Glaze: combine the syrup and lemon juive in a saucepan over medium heat, stir in diluted kuzu and continue to stir until it comes to a boil, simmer for 1 minute, drizzle over cake and serve!

Berry Glaze: whiz the berries in a blender with the syrup and vanilla extract... drizzle over cake and serve!