Vegan Recipe: Lemon And Poppy Seed Cake

3 organic lemons (you’re using zest in the cake so best to use organic if possible)
175 g/6 oz/¾ cup granulated (raw) brown sugar (demerara)
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
1 tsp vanilla powder or natural
Vanilla extract
½ tsp sea salt
6 tbsp poppy seeds
250 ml/8½ fl oz/1 cup coconut milk
50 ml/2 fl oz/¼ cup coconut oil, melted
310 g/11 oz/2½ cups plain (all-purpose) flour

Preheat the oven to 180°C (350°F/Gas 4).
Finely grate the lemons to remove the zest and then juice them. Place the lemon zest, sugar, baking powder, bicarbonate of soda, vanilla, salt and 3 tablespoons of the poppy seeds in a large bowl and stir with a fork to combine.
Measure the lemon juice in a measuring jug. You should have 100–150 ml (3½–5 fl oz/about ½ cup) of juice. Add enough coconut milk to bring the liquid up to 350 ml (12 fl oz/1½ cups). Add the coconut oil to the cup. You should now have 400 ml (13 fl oz/1¾ cups) of liquid.
Pour the liquid into the large bowl with the other ingredients and whisk to combine. The combination of bicarbonate of soda and the citrus juices will have a foaming effect that gives the cake its airy lightness. Add the flour to the bowl and whisk until the mixture is smooth.
Pour the mixture into a 28 cm (11 in) loaf tin lined with baking parchment and sprinkle a thick layer of the remaining poppy seeds over the top.
Bake for 45 minutes or until an inserted skewer comes out clean.

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