It’s all getting very exciting down at Hollylovescake HQ, I have just popped in an application form to my local farmers market! If all goes well, I should be up and running by October. I can obviously rely on all you loyal fans to come down and support me every week, right (What do you mean you live in Tijuana and you only stumbled on my blog by accident?!)? It’s something I’ve wanted to do for a while but never really had the guts or the facilities to do it. I’ve had lots of encouragement from my ever supportive BF (at least one person I can rely on to buy some cake…) and my new kitchen in Ascot has been given the all clear by the council, 5 out of 5 hygiene stars no less! Therefore I have been experimenting with lots of different recipes so my cakes can be enjoyed by as many different people as possible. I always thought vegan baking would be pretty joyless experience but this cake has been a revelation.
The poppy seeds have a really earthy taste which I was a little unsure of when I tasted the mix in the bowl, it was quite over powering and thought the bake was ruined! However, once it came out of the oven, the flavour had mellowed and was deliciously nutty with a delightful crunch from the seeds. There are no eggs in the mix so the rise comes from the use of the self raising flour and stays wonderfully moist with the oil. I have used rapeseed oil but you can swop this out for sunflower oil or even coconut oil. I have used coconut milk in the recipe today but I am certain rice/almond/soya milk would work just as well. The icing sugar is unrefined (I used Billingtons) with a splash of lemon juice and zest.
Vegan poppy seed cake
200g light brown muscavado sugar
- 1 cup / 240ml rapeseed oil
- 1 1/2 cups / 375ml coconut milk
- 400g self raising flour
- 50g poppy seeds
- 300g unrefined icing sugar (I used Billingtons)
- 50-100ml boiling water
- Juice and zest of one unwaxed lemon
- Pre-heat your oven to 170 degrees. Grease and line a 20cm square or circular cake tin.
- Add the sugar and the oil in a bowl and beat together well. Sift in the flour and milk, mix together until just incorporated and then add and stir in the poppy seeds. Pour into your prepared cake tin and pop into the oven for around 20-25 minutes, it is ready once golden brown on top and a skewer comes out clean. Leave to cool in the tin.
- Make the icing by adding half the boiling water to your icing sugar plus the zest and juice. Check the consistency and keep adding water until you are happy with it. Drizzle over cooled cake and top with poppy seeds.