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Ingredients
- Poundcake:
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1/3 maple sugar (it’s ok to use white sugar instead)
- 2 teaspoons egg replacer
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup soy, rice or nut milk
- 1/4 fresh lemon juice
- 1/2 cup safflower or canola oil
- 1/2 cup maple syrup
- 1 teaspoon lemon extract
- 2 tablespoons poppy seeds
- Lemon Maple Glaze:
- 1/2 cup maple syrup
- 1/2 cup lemon juice
- 2-3 teaspoons cornstarch
- Berry Glaze:
- 1 bag frozen berries, thawed
- Maple syrup to taste
- vanilla extract to taste
Preparation
Step 1
1) Preheat the oven to 350ºF. Oil the pans ( You can use 3 mini loaf pans, a muffin tin, or 4 mini Bundt pans)
2) Combine the flour, sugar, egg replacer, baking powder, baking soda and salt. In a separate bowl, combine the milk with lemon juice and set aside for a few minutes; it will look curdled. Whisk in the oil, syrup, and lemon extract. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the poppy seeds.
3) Pour the batter into the prepared pans and bake for 15-25 minutes (mini loafs and muffins take about 15-18 minutes, loaf and bundt pan take 20-25 min) or until a toothpick inserted in the center comes out clean. Cool cake completely.
If using the Lemon Maple Glaze, combine the syrup and lemon juice in a saucepan over medium heat.
Stir in the cornstarch and continue stirring until the glaze comes to a boil.
Simmer for 1 minute.
Drizzle over the cake and serve.
If using the Berry Glaze, whiz the berries in a blender with the syrup and vanilla extract to taste.
Drizzle over the cake and serve.