Lemon-Poppy Cake (Oil-free, Vegan)

Even though I live in sunny California, I gradually begin to feel the coming of autumn. How?

Thanks to my friends and their daily autumn photos on social networks. I have not seen rain and gray clouds for a very long time, but now I see them quite often.

What I am to do…  the fact is, that looking at such photos makes me want to curl up under a warm blanket, turn on my favorite quiet music or make a tasty and warm cake.

The main word here is: “warm”, haha.

Today we’re baking my favorite lemon cake with poppy seeds!

It is made of almonds, oats and a small amount of all-purpose flour. It does not contain sugar, but instead, I use maple syrup. The cake turns out to be gentle, with a light sourness and a pleasant crunch.

A perfect dish for dull autumn days. Ready? Set? Let’s go cooking!

We will need: (1 medium cake)

1/2 (250 ml.) of cups of oats

1/2 cup of almonds

1/2 cup of all-purpose or whole wheat flour

2-2.5 tbsp. of poppy

1/2 tsp of baking soda (I use baking powder)

1/2 cup of almond or any other milk

1/2 cup of maple syrup or agave syrup

1.5-2 tbsp. of lemon juice

1/2 tsp. of lemon or lime zest

Coconut oil (if necessary for your cake tin)

Preheat the oven to 165C / 325F.

Grind the oats and almonds in the blender.

Add the all-purpose flour and baking soda.

Sprinkle the poppy seeds in and mix.

Combine the milk, syrup, and the lemon juice. Add the grated zest.

Mix the composition with the flour to form the dough.

Lubricate the tin with coconut oil and pour in the dough.

Bake for 25-30 minutes or until the toothpick comes out dry. Remember that all the ovens are different, make sure that the cake is not burnt.

Done! Tasty and fragrant!

Bon appetit!