Description
A light and fluffy vegan lemon poppy seed layer cake topped with tangy lemon frosting and blueberry filling.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup poppy seeds
- 1 cup almond milk
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar (for frosting)
- 1/4 cup lemon juice (for frosting)
- 1 cup blueberries (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, whisk together the almond milk, vegetable oil, lemon juice, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together powdered sugar and lemon juice until smooth. Adjust the consistency if necessary.
- Once the cakes are completely cooled, layer the cakes with blueberry filling in between and top with lemon frosting.
- Serve and enjoy!
Notes
For best results, use fresh lemon juice and store leftovers in an airtight container for up to a week.
