Vegan Lemon Poppy Seed Cake

Step 1

Preheat the oven to 350F and grease or line a 9″ loaf pan. Mix the ground flax with water in a small bowl, then set aside and let thicken for at least 5 minutes.

Step 2

Whisk the oat flour, almond flour, baking powder, baking soda, and salt together in a large bowl and set aside.

Step 3

In a separate bowl combine the maple syrup, coconut milk, lemon zest, flax egg, and lemon juice. Mix until evenly incorporated, then add to the dry ingredients and mix to form a thick batter. Finally, fold in the poppy seeds.

Step 4

Transfer the batter to the loaf pan, then bake in the center of the middle oven rack for 48 to 50 minutes, until the exterior is golden brown. The center may droop a little bit, but the interior of the bread should still be cooked. Remove the cake from the oven and let sit for 5 minutes, then transfer to a baking tray to let cool completely.

Step 5

Once the cake is cool, combine all the glaze ingredients in a small bowl and whisk well; if the glaze is too thick, add water to the mixture in 1 teaspoon increments. Drizzle the glaze over the cake, then slice and serve.

Step 6

Leftovers will keep at room temperature, in a container with a loose-fitting lid, for up to 4 days. This cake can also be pre-sliced and frozen for up to two months.