Soft and fluffy Lime Poppy Seed Cake drizzled with a creamy white chocolate sauce. This easy vegan cake is made in just one bowl and takes less than an hour from start to finish!
Lime Poppy Seed Cake
Soft and fluffy Lime Poppy Seed Cake drizzled with a creamy white chocolate sauce. This easy vegan cake is made in just one bowl and takes less than an hour from start to finish!
Ingredients
For the Cake:
- 3 cups self-rising flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cup sugar
- 1½ cups dairy-free milk + 2 tsp apple cider vinegar
- Juice and zest of 2 limes
- ⅓ cup dairy-free yogurt
- ⅓ cup olive oil
- 3 tbsp poppy seeds
For the White Chocolate Sauce:
- 7 oz dairy-free white chocolate
- ¾ cup dairy-free milk
Instructions
Preheat the Oven:
- Set your oven to 340°F (170°C).
- Grease a cake tin and set aside.
Prepare the Wet Ingredients:
- In a bowl, mix the dairy-free milk, lime juice, and apple cider vinegar. Let it sit for a few minutes to thicken and curdle.
- Stir in the dairy-free yogurt and olive oil until well combined.
Combine the Dry Ingredients:
- Sift the flour, baking powder, baking soda, and sugar into the wet mixture. Gently mix until just combined.
- Fold in the poppy seeds.
Bake the Cake:
- Pour the batter into the prepared cake tin.
- Bake for 40-50 minutes, or until the cake is well-risen and a toothpick inserted into the center comes out clean.
Make the White Chocolate Sauce:
- Heat the dairy-free milk in a small saucepan until warm.
- Pour the warm milk over the dairy-free white chocolate and stir until melted and smooth.
Finish and Serve:
- Once the cake has cooled, drizzle the white chocolate sauce over the top.
- Slice and enjoy this light and zesty cake!