Celebrate the essence of summer with this zesty lemon-poppyseed cake layered with a uniquely delightful raspberry chia jam and a luscious dairy-free lemon frosting. The poppyseeds add a delightful crunch to the soft sponge, perfectly complementing the fresh and tangy flavors. This cake is not just a treat to your taste buds but also a visually appealing centerpiece for your summer gatherings.
Ingredients:
- Cake:
- 360g self-rising flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla essence
- 150g granulated sweetener
- 360ml plant-based milk
- 1 tsp apple cider vinegar
- Zest and juice of 2 lemons
- 90g plant-based yogurt
- 90g light olive oil
- 6 tbsp poppyseeds
- Raspberry Chia Jam:
- 500g raspberries
- 1 tsp vanilla essence
- 3 tbsp maple syrup
- 3 tbsp chia seeds
- Lemon Frosting:
- 227g plant-based butter, softened
- 420g powdered sugar
- 1 tsp lemon essence
- 2 tbsp lemon juice
Method:
- Preheat the oven to 170°C (fan setting). Line three 6-inch round cake tins.
- Stir together the plant-based milk, lemon juice, and vinegar, and let it sit.
- Whisk the other wet ingredients together. Gradually mix in the dry ingredients and fold in the poppyseeds.
- Divide the mixture among the cake tins and bake for 20-30 minutes.
- Allow the cakes to cool completely.
- For the jam, cook raspberries with vanilla and maple syrup. Stir in chia seeds and let it thicken as it cools.
- For the frosting, cream the butter until light, then gradually add powdered sugar, lemon juice, and essence.
- Assemble the cake with layers of raspberry chia jam and lemon frosting.
Enjoy this fresh and delicious cake, and don’t forget to share the recipe with your friends!
