Vegan Poppy Seed Lemon Loaf Cake
Thermomix recipe: Vegan Poppy Seed Lemon Loaf Cake. Ready in 65 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g ground poppy seeds
- 200 g spelt flour (Type 630)
- 100 g granulated sugar
- 10 g vanilla sugar (or 1 tsp vanilla extract + 10g sugar)
- 15 g baking powder
- 0.25 tsp salt
- Zest of 1 organic lemon
- Juice of 1 organic lemon
- 100 ml neutral oil (e.g., sunflower oil)
- 250 ml plant milk (e.g., soy milk)
- 100 g powdered sugar
- 2-3 tbsp lemon juice (for glaze)
Instructions
- Preheat your oven to 180°C (350°F). Lightly grease and flour a loaf pan (approx. 25-30 cm length).
- Add granulated sugar, vanilla sugar, and lemon zest to the clean, dry Thermomix bowl. Mix 10 sec / Speed 10 to combine and finely mill the zest with the sugar. Scrape down sides of bowl.
- Add spelt flour, baking powder, and salt to the bowl. Mix 5 sec / Speed 4 to combine the dry ingredients.
- Add ground poppy seeds, lemon juice, neutral oil, and plant milk to the bowl. Mix 20 sec / Speed 4 until a smooth batter forms. Scrape down the sides of the bowl and mix for another 5 sec / Speed 4 if needed.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before attempting to remove it.
- Once the cake is completely cool, clean the Thermomix bowl. Add powdered sugar and 2 tablespoons of lemon juice to the bowl. Mix 10 sec / Speed 4 until smooth. If the glaze is too thick, add the remaining 1 tablespoon of lemon juice and mix again for 5 sec / Speed 4.
- Carefully remove the cooled cake from the pan and place it on a serving plate. Pour the lemon glaze evenly over the top of the cake. Let the glaze set before serving.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.