|Photo credit: Nita W. on Flickr
Used by Creative Commons license
It is Abbie at The Farmer’s Daughter
‘s birthday today, and she and her family are celebrating a first birthday on Saturday, too. In honor of said birthdays, Abbie is having a Spring Celebration
. Today, she will be posting a favorite birthday recipe and has invited other bloggers to join her. Since I’m planning to spend the next 36 hours in the kitchen baking in preparation for Annabelle’s party, it seemed only appropriate that I join the fun.
For Annabelle’s birthday, I’m baking three types of cupcakes: carrot cake, red velvet, and lemon poppy seed. I’d like to share the lemon poppy seed recipe with you, as it is the most ‘mine’ of the bunch. I don’t remember where I got the original recipe, but I veganized this one years ago and have now baked it for many occasions. The most notable incarnation of this cake was as a three tiered beauty for my parents’ 25th wedding anniversary. It bakes up nice and sturdy, but still moist, and as such is great as a tiered cake. I love it with a raspberry or strawberry cream cheese frosting and berries for decoration.
After I do our baking tomorrow, I’ll update this post with an actual photo of the cake (or cupakes, in this case), and any adjustments I remember, as it has been awhile since I made this one. For now, here’s the recip
e. success! Photo here.
Vegan Lemon Poppy Seed Cake
1 1/2 c. unbleached, all purpose flour
1 c. turbinado sugar
1 1/2 tsp. aluminum free baking soda
1/4 tsp. salt
3/4 c. non dairy milk (almond, hemp, or soy)
1/2 c. oil, or 1/4 c. apple sauce and 1/4 c. oil
1/4 c. fresh squeezed lemon juice
2 Tbsp. poppy seeds
Mix dry ingredients and set aside. Mix wet ingredients and pour into dry, mixing well to incorporate. Mixture will become a bit frothy as the lemon juice reacts with the baking soda, but will calm down after a bit. Fold in poppy seeds. Separate into greased 9 inch round pans, or pour into prepared cupcake tin. Bake at 375°F until light golden brown, about 30 minutes. Cupcakes only took 15-20, and I got a bakers dozen.
I recommend using your favorite cream cheese icing recipe and mashing in a handful of raspberries. Put this between the layers as well as on the cake itself, and garnish with fresh raspberries or pretty lemon slices if desired.