This is a super easy cake, but here are a few tips on getting that perfect, light, moist crumb.
Start with the Psyllium Husks/Flax Seeds
These guys will act as your egg replacement and will help hold the whole batter together. Whether you’re using psyllium husks or flax seeds, you’ll need to grind them into a rough powder (you can do this in a blender or spice grinder) and mix them with water to hydrate. Set aside to thicken.
Whisk together the lemon zest, plant milk, vanilla, and olive oil. They won’t blend together completely but just make sure you give it a good whisk.
Add the Sugar and “Egg” Mixture
Mix together the sugar and the plant milk mixture. It’s important that you mix until the sugar is well dissolved. Once completely dissolved, add the egg mixture (psyllium or flax) and whisk well until combined. You’ll need to make sure this mixture is super smooth, so check to make sure your psyllium husks haven’t clumped together.
Add the Dry Ingredients and Poppyseeds
Now you have a smooth batter, you need to add in the dry ingredients and the poppy seeds. Try to avoid overmixing the batter at this stage. You’ll activate the gluten and end up with a dense cake.
Bake and Cool
Bake the cake in a rectangular cake tin for 40 minutes until lightly golden on top. Before frosting, make sure you allow the cake to cool completely to room temperature, otherwise, the glaze won’t set.
Glaze the Cake
Whisk together the icing sugar and the lemon juice. The glaze should be quite thick, so don’t be tempted to add more lemon juice. Pour onto the cooled cake and spread out using the back of a spoon.
Slice and Serve
I like to top my glazed cake with some extra poppy seeds and some lemon zest. Once the glaze is set, slice into 12 squares and serve!