Poppy Seed Cake
Cholesterol Free Vegan Recipe

Vegan Poppy Seed Cake

3/4 cup poppy seeds

1-1/3 cup soy milk (Plain, unsweetened)

2 Tbsp cornstarch

1/3 cup oil

1/2 cup sugar

1 tsp vanilla

Grated rind of « lemon

2 cups flour

1 tsp cinnamon

2-1/2 tsp baking powder


Juice of 1 lemon

1 T powdered sugar

Soak the poppy seeds in the soy milk for one hour in a large bowl. Add the cornstarch, water, oil, sugar, vanilla and lemon rind, and stir together.

Mix separately the remaining dry ingredients. Add the dry ingredients to the wet ingredients and mix.

Bake in a lightly oiled bread or cake pan at 350 F for 45 minutes.

Make the glaze. When the cake has cooled slightly, drizzle the glaze over the top.