Dairy-Free Lemon Poppy Seed Cake

by Miss N
Dairy-Free Lemon Poppy Seed Cake

Ingredients

1.25 C plain flour
1.5 t baking powder
0.5 t baking soda
2 T poppy seeds
0.5 t salt
4 T lemon juice
1.5 T lemon zest
0.5 C soy milk
1 t vanilla essence
0.5 C molasses
0.25 C oil
0.25 C brown sugar

For the glaze

2 T margarine
3 T lemon juice
1-1.25 C icing sugar

Directions

Preheat the oven to 180 degrees Celcius and grease an 8-inch baking tin.

Mix the lemon juice, lemon zest, soy milk and vanilla essence in a medium-sized bowl. Whisk in the molasses, sugar and oil.

Put the dry ingredients in a large bowl and stir until well-distributed. Mix in the wet ingredients.

Pour the mixture into the baking tin. Bake for 25-35 minutes, until the top is brown and the edges are pulling away slightly from the tin. Leave to cool.

For the glaze: Melt the margarine. Mix all the ingredients together. Wait until the mixture is cool but not cold and pour over the cooled cake.

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