Lemon Poppy Seed Zucchini Cake (Vegan, Gluten Free)
A delicious lemon poppy seed zucchini loaf that can be eaten warm from the oven like zucchini bread or smothered with lemon icing as a loaf cake.
Equipment
- 1 Sharp knife
- 1 chopping board
- 1 citrus zester
- 1 Citrus juicer
- 1 grater
- 1 large mixing bowl
- 1 Whisk
- 1 mixing spoon
- 1 loaf cake tin
- baking paper (parchment)
- 1 Wire cooling rack
Ingredients
- 3 teaspoons Orgran No Egg egg replacer mixed with 2 Tablespoons of water (or other suitable egg substitute equivalent to 2 eggs)
- 1 lemon, for zest and juice
- ½ cup 1/2 cup vegetable oil (eg canola)
- 1 cup caster sugar
- 2 teaspoons vanilla
- 2 cups self raising flour (gluten free if required)
- 250 g grated zucchini (about 2 medium zucchinis)
- 2 Tablespoons poppy seeds
- 1 cup icing sugar (for icing, optional)
- 1 lemon for juice (for icing, optional)
- additional lemon slices and flowers to garnish (optional)
Instructions
- Preheat the oven to 180C(350F).
- Grease and line a loaf cake tin with baking paper (parchment).
- Finely grate the rind of one lemon into a large mixing bowl. Juice the lemon and add the juice to the bowl, together with the egg replacer, oil, vanilla and caster sugar. Whisk the sugar mixture until smooth.
- Add flour, grated zucchini and poppy seeds to the mixing bowl and stir gently until combined into a thick batter.
- Pour the cake batter into the prepared loaf tin and spread evenly. Place the tin into the preheated oven and bake for 40 to 45 minutes, or until the cake starts to brown on top and a skewer inserted into the middle of the cake comes our clean. (Note that if you are not using gluten free flour, the cake will cook a little faster).
- Remove the cake tin from the oven and allow the cake to cool in the pan for 5 to 10 minutes.
- To enjoy as a lemon poppy seed zucchini bread, remove from the tin and serve while still slightly warm.
- Alternatively, remove the cake from the tin and place on a wire rack to cool completely.
- To prepare the lemon icing, mix icing sugar and lemon juice in a small bowl to form a thick but spreadable mixture. Drizzle icing over the cool cake and garnish with slices of fresh lemon (and small flowers from the garden).
Notes
Lemon poppy seed zucchini cake is very moist (especially if made with gluten free flour) and is best kept in a cool place or refrigerated and eaten within 3 days. Un-iced cake can also be well wrapped and frozen for up to 3 months. Approximate calories per serve is for iced cake. Without icing, approximate calories per serve is 283.