Wholewheat cherry poppy-seed cake – Food & Home Magazine

Wholewheat cherry poppy-seed cake – Food & Home Magazine

www.foodandhome.co.za

Wholewheat cherry poppy-seed cake is not only light and fluffy, it's also vegan! A triple-layer triple threat, it's delicious, vegan, and easy.

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Ingredients

  • <h3>Cake</h3>
  • 500g self-raising flour
  • 300g castor sugar
  • 5ml (1 tsp) baking powder
  • 5ml (1 tsp) bicarbonate of soda
  • 60g digestive bran
  • 440ml almond/rice/soya milk
  • 240ml vegetable/sunflower oil
  • zest and juice of 2 lemons
  • 10ml (2 tsp) ground cinnamon
  • 60ml (¼ cup) poppy seeds
  • 10ml (2 tsp) vanilla extract
  • 250g fresh cherries, pitted, quartered and dusted with flour
  • <h3>Icing</h3>
  • 250g dairy-free margarine (Cardin or Olé brands)
  • 125g icing sugar, sifted
  • 5ml (1 tsp) vanilla essence
  • zest and juice of 1 lemon
  • flowers of your choice, to decorate

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