Recipe: a really delicious lemon cake (and it’s vegan too)
One percent of all Dutch people eat vegan, not counting occasional vegans. So there’s a good chance that there’s one in your circle of friends or group of colleagues. How do you bake something delicious for them if you can’t use butter and eggs? The solution: this vegan lemon-ginger-poppy seed cake is genuinely easy to make!
My sister baked a lemon-ginger-poppy seed cake for her vegan friends on her birthday. It turned out to be even more delicious than her classic cream cheese-cherry crumble pie. The recipe turned out to be from her friend Lian, who in turn got the recipe from someone called Marijke. It comes from a neighborhood cookbook. So, now that we’ve dealt with all the copyright issues, we can move on to important matters: the recipe for this mysterious cake. Lian’s tip: don’t tell anyone that the cake is vegan, otherwise people won’t dare try it.
How to make the vegan lemon-ginger-poppy seed cake
- Grate the lemons. Take the ginger out of the jar and chop it finely.
- Stir the lemon juice and ginger syrup from the jar together and set aside.
- Mix the soy yogurt, sunflower oil and applesauce together. In another bowl, combine the baking flour, sugar, baking powder, poppy seeds and salt.
- Grease a loaf tin (with oil!) and preheat the oven to 200 degrees.
- Quickly mix the wet ingredients into the dry ingredients, then stir in the lemon zest and pieces of ginger. Pour the batter into the loaf tin and bake for 50 to 60 minutes until golden brown and cooked through – test with a skewer.
- Drizzle the lemon juice-ginger syrup mixture over the cake.
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