Main Course
Gluten-Free Poppy and Lemon Drizzle Cake
Ingredients
For the cake:
- 250 g gluten-free flour
- 90 ml oil
- 4 large eggs
- Zest of 3 lemons
- 250 g caster sugar
- 50 ml lemon juice
- 1.5 g baking soda
- 6 g baking powder
- 30 g poppy seeds
- 30 g chia seeds
For the drizzle:
- 45 g caster sugar
- Juice of 1.5 lemons
For the icing:
- 100 g plant-based cream cheese
- 50 g plant-based butter
- 250 g icing sugar
- A drop of lemon juice
Method
- Preheat your oven to 180°C (350°F). Line a 2lb loaf tin with parchment paper.
- In a large bowl, combine the gluten-free flour, baking soda, baking powder, poppy seeds, and chia seeds.
- In another bowl, whisk together the oil, eggs, lemon zest, caster sugar, and lemon juice until well combined.
- Slowly add the wet ingredients to the dry ingredients, mixing until everything is well incorporated. Be careful not to overmix.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon drizzle by mixing together the caster sugar and lemon juice until the sugar is dissolved.
- Once the cake is baked, remove it from the oven and let it cool in the tin for about 10 minutes. Then, transfer it to a wire rack placed over a baking tray.
- Poke holes all over the surface of the warm cake using a skewer or fork, then pour the lemon drizzle evenly over the top, allowing it to soak into the cake.
- Allow the cake to cool completely before icing.
- To make the icing, beat together the plant-based cream cheese, plant-based butter, icing sugar, and a drop of lemon juice until smooth and creamy.
- Once the cake has cooled, spread the icing over the top using a spatula.
- Slice and serve your delicious gluten-free poppy and lemon drizzle cake! Enjoy!
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