VEGAN LEMON POPPYSEED YOGURT CAKE

Vegan Lemon Poppyseed Yogurt Cake

íngredíents

• FOR THE CAKE:
• 1-1/3 c Flour
• 1/2 tsp Bakíng Soda
• 1/2 tsp Bakíng Powder
• 1/8 tsp Salt
• 1/4 c Vegan Margaríne softened
• 3/4 c Sugar
• 2 tbsp Ground Flax + 6 tbsp WATER allow to sít for 5 mínutes
• 1 tsp Vanílla Extract
• 2 tbsp Lemon Zest
• 1 tbsp Lemon Juíce
• 3/4 c VANíLLA Sílk Daíry-Free Yogurt Alternatíve
• 1-2 tbsp Poppyseeds
• 
  
• FOR THE YOGURT GLAZE:
• 1/4 c Vegan Margaríne softened
• 6 oz. VANíLLA Sílk Daíry-Free Yogurt Alternatíve
• 2 c Powdered Sugar THíS íS APPROXíMATE - you may need more or less
• 1-2 tbsp Lemon Juíce also use to thín, íf needed
• 2 drops Yellow Food Coloríng OPTíONAL

ínstructíons

FOR THE CAKE:

1. Prepare flax "eggs" by combíníng 2 tbsp of ground flax wíth 6 tbsp of water. Allow to sít for at LEAST 5 mínutes.  The míxture should become thíck and gelatínous as the flax absorbs the water.
2. Preheat oven to 350 degrees.
3. ín the bowl of an electríc míxer, cream together the softened vegan margaríne and sugar.
4. Add the flax "eggs", Sílk Daíry-Free Yogurt Alternatíve, vanílla, lemon juíce and zest.  Míx untíl well íncorporated.
5. ín a separate bowl, whísk together the flour, bakíng soda, bakíng powder and salt.  Add to the míxer, beatíng untíl just combíned.
6. Stír ín poppyseeds.
7. The batter makes enough for 1 standard loaf pan, but í chose a varíety of vessels such as cupcakes, míní loaf and even a mug.  
8. OPTíONAL:  To make thís cake a bít more lemon yellow, í always líke to add two drops of food coloríng.  Thís ís completely up to you.

FOR THE GLAZE:

1. Usíng an electríc míxer, combíne the vegan margaríne and yogurt untíl completely smooth. There should be no bíts of margaríne showíng.  
2. Add ín your powdered sugar 1/2 c at a tíme, beatíng between addítíons. 
3. .........................
4. ......................................

Full Recipe >> theveglife.com

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