Thirteen hours in Disneyland?
Oh. And I ate the best fajitas. EVER. Followed by some really freaking amazing haagen dazs. Because obviously everything is just that much better with ice cream and fajitas.
I was nice and exhausted when I got home, which was excellent timing as that meant I could zone out in front of the super bowl and watch the niners lose (wahh), and then Downton Abbey! Wheeee!!!
And make cake. Obviously. Because what else would you expect?! Vegan cake, no less. Well… kind of vegan. I used milk, since I don’t usually have almond milk on hand. Whatever, technicalities. Make it vegan if you want, or don’t if you want! Noooo big deal.
Also. Um, simplest cake ever? I think yes. Lame excuses not to make it? I think no.
Less babble. More cake!
Vegan (ish) Lemon Poppy Seed Cake
Recipe from Just Eat Love, here! Only very slightly modified. I made a baby cake, in my 6″ cake pan, which ended up being just perfect. I’ll include the half measurements here, so double if you want an 8″ cake.
- 3/4 c whole wheat pastry flour
- 1 tbsp poppy seeds
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 c + 1 tbsp milk bev (I used 1% milk, almond or soy would be fine too)
- 1/4 c grade B maple syrup
- 1 tbsp fresh lemon juice
- 1/2 tbsp lemon zest (I used the zest of one lemon, though I felt like I could have had more)
- 1/4 tsp vanilla extract
Preheat the oven to 350, and lightly grease your pan of choice (I used coconut oil, as always).
In a bowl, whisk together flour, poppy seeds, baking powder + soda, and salt. In a smaller bowl, whisk together milk bev, maple syrup, lemon juice, lemon zest, and vanilla extract. Pour wet into dry, stir until just combined. Pour into the prepared pan, and bake for about 16 minutes for the teeny one, 30-40 for an 8″ cake, until a tester comes out clean. Let it rest for a few minutes before turning out onto a rack (or you can be lazy like me and leave it in the pan…). Garnish with powdered sugar, or ice cream if you’re feeling frisky!