Vegan Lemon Poppy Seed Layer Cake

🥘 Ingredients

• unbleached all-purpose flour 3 cup
• baking soda 2 tsp
• fine sea salt 1 tsp
• organic cane sugar 1 ½ cup
• unsweetened almond milk 1.67 cup
• freshly squeezed lemon juice about medium lemons; see Note 1 3 cup
• extra virgin olive oil ½ cup
• pure vanilla extract 1 ½ tsp
• poppy seeds 4 tbsp
• fresh or frozen blackberries 3 cup
• freshly grated ginger use a bit more for a more prominent ginger flavor 1 ½ tbsp
• pure maple syrup 2 tbsp
• freshly squeezed lemon juice 2 tsp
• chia seeds 2 tbsp
• vegan butter ½ cup
• vegan cream cheese 8 oz
• pure vanilla extract 1 tsp
• organic powdered sugar 3-4 cup

1. 1

   For the lemon poppy seed cake: unbleached all-purpose flour , baking soda , fine sea salt , organic cane sugar , unsweetened almond milk , freshly squeezed lemon juice about medium lemons; see Note 1 , extra virgin olive oil , pure vanilla extract , poppy seeds . For the blackberry ginger jam: fresh or frozen blackberries , freshly grated ginger use a bit more for a more prominent ginger flavor , pure maple syrup , freshly squeezed lemon juice , chia seeds . For the cream cheese frosting (see note 2): vegan butter , vegan cream cheese , pure vanilla extract , organic powdered sugar .
2. 2

   Preheat the oven to 350°F (175°C). Grease and line two 9-inch round (23 cm) cake pans (or two 8-inch round (20 cm) cake pans) with parchment paper to make removal easy (see Note 3).
3. 3

   Zest the lemons until you get 2 tbsp of zest. Then juice the lemons until you get 1/2 cup of lemon juice.
4. 4

   Stir together the almond milk the lemon juice and set aside until it curdles like buttermilk.
5. 5

   In a large bowl, stir together the flour, baking soda, salt, and sugar until really well combined. Pour in the curdled buttermilk, olive oil, lemon zest, vanilla and poppy seeds. Use a large wooden spoon to mix the batter, just until the ingredients are combined. Avoid over mixing the batter, as it can cause the cake to become denser in texture.
6. 6

   Pour the batter evenly between the two pans (I use a kitchen scale to weigh each pan to evenly distribute the batter). Arrange the cakes on a rack in the middle of the oven and bake for 30-35 minutes until the center is set, and a toothpick inserted comes out with only a few moist crumbs. I baked mine for 32 minutes (you will need to bake them for a few minutes longer if using 8-inch / 20 cm cake pans).
7. 7

   Remove the cake pans from the oven and allow to cool for 10 minutes in the pan, then transfer the cakes to a wire rack to cool completely before inverting onto the cooling rack.
8. 8

   To make the Blackberry Ginger Jam: Add the blackberries, ginger, maple syrup, and lemon juice to a small saucepan over high heat. Bring the mixture to a boil. After 2-3 minutes, use the back of a wooden spoon or a fork to break down and mash the berries. Cook for 7-10 minutes or until the jam has reduced and thickened a little bit. Remove from the heat and then stir in the chia seeds to thicken. The jam will also thicken as it cools.
9. 9

   To make the Cream Cheese Frosting: To a large bowl, add the softened butter and cream cheese. Beat on low speed with an electric handheld mixer (or stand mixer) until smooth and creamy. Beat in the vanilla and lemon zest for a few seconds. Gradually add the sifted powdered sugar in 1 cup (120g) increments, and mix on low speed until the icing is thick and spreadable. If your frosting is too runny, place the bowl in the freezer for 10-15 minutes .
10. 10

    To assemble the cake: If you are making this into a traditional layer cake, you’ll need to slice each cake layer in half, horizontally, so you end up with four cake layers (see notes underneath “Layering the cake” in the blog post for tips). Spread 1/4 of the frosting over the first cake layer using a frosting spatula or silicone spatula, then spread 1/4 of the jam on top. Repeat with the three remaining cake layers. If you have any leftover frosting, lightly spread the frosting on the outside of the cake. If you don’t want to make this into a four-layer cake, simply add a generous amount of the frosting and jam on top of the first cake, top with the second cake, and then repeat.