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!
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
- â…“ cup dairy-free yogurt
- â…“ cup olive oil
- 3 tbsp poppy seeds
For the White Chocolate Sauce:
- 7 oz dairy-free white chocolate
- ¾ cup dairy-free milk
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!
