Vegan poppy seeds & lemon crumble cake

Cooking for yourself and your family at home is the best way to know what you eat (and do it better), and when it comes to sweets, in my opinion, it’s the best way to eat something delicious and indulgent without “breaking” a diet or eating “unhealthy”.

I’m lactose intolerant and I can’t eat lots of food preservatives, so, for me baking and cooking at home is the only way... And the best part of being a cook is the ability to be able to research on changing “bad” ingredients into “good” ones. And that’s what I did with this amazing cake. I’m happy (so happy) with the cake; moist, delicious flavor and perfect texture. A balanced cake to enjoy at any time. And what’s more, without adding fat and with almost no sugar. 

I topped the cake with a chocolate crumble I had (to sprinkle on top of our ice cream) but you can top it with a regular crumble. I let you the link for one of my plain crumble recipes. You just need to bake it “blind” until crunchy. here 

I hope you’ll like it!

You should need:

Ingredients:

Cake:

286 grams whole wheat flour (eco)
60 grams sugar (you can also use brown sugar)
1/4 tsp salt
1 Tbsp poppy seeds
Grated zest of 1 lemon
2 1/2 Tbsp lemon juice
1 tsp apple vinegar
10 grams baking powder (around 3 tsp)
250 ml coconut milk (full fat)
120 ml apple sauce (I used a jar of baby food)
3 Tbsp veg oil (you can use the one of your choice)

Method:

• Dry ingredients in a bowl. Mix well.
• In a large bowl whisk lemon juice, sugar, apple sauce, apple vinegar, coconut milk, veg oil and lemon zest. 
• Add the dry ingredients into the wet ones. Stir until well incorporated (we don’t want any lump) I do it with a whisk.
• Preheat oven to 170ºC FAN
• Pour the batter into a 20 cm  prepared springform. 
• Sprinkle the crumble (you can use an already made crumble or a non bake one. I tried both and they came out perfect)
• Bake for 30-40 minutes (it depends on the oven. To male sure is done just insert a skewer and if it comes out clean, it’s done)
• Let it cool down on a wire rack.
• I loved it with a dollop of greek yogurt.

Chocolate crumble:

40 grams almond flour
40 grams flour (you can use whole wheat)
40 grams brown sugar
50 grams butter (room temperature)
1 1/2 Tbsp cocoa powder
optional: some oats

Method:

• In a large bowl mix all the ingredients, like a normal crumble.
• Mix well to form crumbs.
• Place it onto a baking paper and bake for 20 minutes (move it from time to time)
• Once baked you can use it for anything you want (sprinkle on top of ice cream, custard, yogurt, fruit...)

I hope you’ll like the recipe! Let me know if you have any doubt!