Lemon Poppyweed Cake (or Bars)

Makes about 16 bars or 1 loaf, sliced however you please.

What You Need

-2 cups oat flour (or a blend of oat + almond, coconut, or rice flour)

-3 tbs milled flaxseed + 6 tbs non-dairy milk

-1 tsp baking powder

-2 tbs chia seeds

-3 tbs poppy seeds

-AVB (already vaped bud, if you want a boost)

-1/3 cup shredded or flaked coconut

-2 tbs powdered coconut sugar (blitz regular coconut sugar in a spice grinder)

-1/3 cup cannabutter, melted

-1/3 cup unsweetened applesauce

-1 banana

-juice from 2 lemons

-2-3 tbs lemon zest

-1 tbs orange zest

-sea salt

-coconut oil for greasing

-spatula

-hand or stand mixer & bowl

-9 x 9 baking dish or small loaf pan

toppings: coconut sugar & lemon juice, frosting, cashew cream, candied lemon peel (see notes for a few how-tos)

Directions

1. Preheat an oven (it should probably be your oven) to 350ºF. Grease either a baking dish or loaf pan. In a small bowl, combine flax + milk, chia seeds, and poppy seeds, and set aside. Zest one and juice both the lemons and zest an orange, separating juice and zest. Only a little is needed, so lay out the leftover orange zest to dry & have it for future use!

2a. If using a hand mixer: In a large bowl, stir together flour, coconut, citrus zest, baking powder, coconut sugar and salt, and AVB (already vaped bud) if desired. Stir in applesauce, lemon juice, and cannabutter with a spatula, then blend in the banana and flax/chia/poppy with the hand mixer.

2b. If using a stand mixer: Add all above ingredients & blend. The ending texture should be between a batter and a dough–not too gooey, not too stiff. If it’s too stiff, add sips of water or milk until the mix is slightly sticky. Too wet, add pinches of flour until sticky.

3. Transfer dough to baking dish or loaf pan. Press it down with the spatula to remove any air bubbles, and smooth over the top. Bake uncovered for 25-30 mins, or until golden brown & the edges start to pull away. When cool, top, slice, and serve.

Optional Toptionals

Sugar & Lemon: 10 mins before cake is finished, drizzle lemon juice and sugar over the top to form a sweet, crunchy crust.

Frosting: Whip either softened canna butter (if made with coconut oil), some soy yogurt, or full-fat coconut milk with a splash of vanilla extract and powdered sugar until thick & spreadable.

Cashew Cream: Soak 1/2 cup raw unsalted cashews in hot water for 30 mins, then blend with 1 tbs vanilla extract, a pinch or two of orange zest, and a shake of salt until creamy. Chill in the fridge before use, stores up to 1 week.

Candied Lemon Peel: If you’re the type to read the whole recipe before executing, great! If not, hope you didn’t throw away the juiced lemons. Grab that unzested lemon peel and remove as much of the white pith as you can. Cut the rind into strips, then gently boil in sugar water until translucent. Toss in sugar and let dry on wax paper.

Lemon poppyseed cake is one of my most favorite baked treats, since it’s delicious as muffins, squares, or fistfuls. It’s tangy, moist, versatile, and now it can get you stoned! The combination of applesauce and banana binds and provides the perfect springy texture, poppy and chia seeds give it crunch, and the bud brings the buzz. 🙂

image credit: weedchefs.com

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About GGG

I've been a vegan cannabaker for a few years now--cannabis user for 10, vegan for 3, and a baker for at least 12. I also love to write, play uke, and slowly converting everyone I know into vegan stonership. :)

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