Makes 1 Cake
Prep time 60 minutes
300g wheat flour type ‘0’
25g poppy seeds
1 tsp Bicarbonate of soda
1 tsp Baking powder
¼ tsp salt
200ml unsweetened plant milk (we used soy)
100ml agave syrup
100ml raw coconut oil
2 tbsp unsweetened plant yogurt (we used almond)
Juice of one large lemon (or 2 small ones)
Zest of one large lemon (or 2 small ones)
2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
Tip: N.B if the local lemons are not in season substitute with 4 drops food grade lemon essential oil.
Ingredients For Lavender Frosting
150g raw cashew (soaked for overnight)
100ml unsweetened plant milk
35ml raw coconut oil
30ml agave syrup
Squeeze of lemon juice
Pinch of salt
2 drops food grade lavender essential oil
Preheat the oven to 180 degrees celsius.
Mix in the flax egg ingredients and wait for around 10 minutes for the mixture to ticken.
Mix the wet ingredients and the flax egg in a large bowl and combine well (coconut oil must be in a liquid state).
In a separate bowl, add all the dry ingredients and distribute well. Add the wet mixture to the dry and combine to form a batter.
Place the mixture in a cake or bread tin (26 x 11 cm) and grease the pan with some oil.
Bake the cake for 50 minutes to an hour. Using the toothpick method to check for completeness.
Whilst the cake is in the oven, place all the frosting ingredients in a high-speed blender and blend until you achieve a creamy consistency, before this step, make sure that the coconut oil is in a liquid state.
Once the cake is ready, give it some time to cool down before placing the frosting on top.
Refrigerate the cake for around an hour before serving for the frosting to solidify.