Lemon Olive Oil & Poppy Loaf (Vegan Version)

no one left out

This cake is one of my go to things to bake and I don’t want the vegan crowd to be left out. To make up for the lack of eggs, I’ve added in some chia seeds and to mask the chia seeds, I’ve added poppy. One hand washes the other or something similar. Thank god lemon & poppyseeds go well together anyway!

Servings: 1 loaf

Total time: 1 hour

 

for the loaf

1/4 cup (70ml) oat milk 

1 heaped tbsp (15g) chia seeds

1 cup (200g) raw cane sugar

1/2 cup (100ml) olive oil 

1/2 cup (120g) vegan Greek yoghurt or quark

zest of two organic lemons

60ml lemon juice (about 1 - 2 lemons)

1 heaped tbsp (15g) poppy seeds

2 tsp baking powder

2 cups (260g) spelt flour

pinch of salt

Instructions

  1. In a small bowl, whisk the chia seeds and oat milk and let soak for 10 minutes until it coagulates.

  2. In a medium sized bowl, whisk the raw cane sugar, olive oil, yoghurt, lemon juice and zest. Add in the chia mixture and whisk until all is well combined.

  3. In a big bowl, combine the flour, poppy seeds, baking powder and salt and whisk to combine. Add the wet ingredients and bring everything together by using a spatula. Don’t overmix the dough.

  4. Grease a loaf tin with a little bit of olive oil, then pour in the batter and bake at 180°C for 45 - 50 minutes or until a knife comes out clean.

  5. Let the cake cool slightly, then remove from the tin, slice and eat as it is or serve with some more of that Greek yoghurt, a drizzle of maple and a sprinkle of freshly grated lemon zest.

Judith Gilles