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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!
Course Dessert

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!