Lemon Poppy Cake – Gretchen’s Vegan Bakery

Lemon Poppy Cake with Cream Cheese Mousse

so light and refreshing you will definitely want to eat more than one slice!

Easy Lemon Cake recipe whips up by hand in minutes

Cream Cheese Mousse is a simple blend of vegan cream cheese and whipped cream 
Blackberry Compote for a beautiful contrast in the filling
Not to mention lemon and blackberry happen to the perfect combination of flavors!

fresh flowers on your cakes makes for such a beautiful and natural rustic decor

just be sure that they come off the cake entirely before serving
or better yet they are edible and organic!

Notes for Success

Making this cream cheese mousse does require vegan cream cheese but since it is not baked any brand will work great! If finding vegan cream cheese altogether is a problem where you live, try my Copy Cat recipe for Tofutti Cream Cheese 

Alternatively you can use my shelf stable no refrigeration needed  No Cream Cheese~ Cream Cheese Icing Recipe instead! 

I did not sweetened the blackberry compote but be sure to taste yours and see if it needs added sugar

Vegan whipped cream varies brand to brand so if the you one you are using does not whip to stiff stable peaks the agar addition is necessary . Otherwise leave it out! Country Crock is the only one I can get near me and it is not great as far as stabilization so I needed to add the agar 

WATCH MY VIDEO WHERE I COMPARE ALL THE VEGAN WHIPPED CREAMS

Lemon Poppy Cake

Be sure to read the Notes for Success section above the recipe!

Prep Time 1 hour hr 45 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Ingredients  

1x2x3x

For the Cake Batter

• ¾ cup Granulated Sugar 150g
• 2 cups All Purpose Flour 250g
• ¾ teaspoon Baking Soda
• 1½ teaspoons Baking Powder
• ¼ teaspoon Salt
• 1 Tbs Lemon Zest
• 6 Tbs Lemon Juice 90ml
• 7 Tbs Vegetable Oil 105ml
• 1 teaspoon Lemon Extract 5ml
• 1 Tbs Poppy Seeds

For the Blackberry Compote

• 1 cup Fresh or Frozen Blackberries
• ½ teaspoon Cornstarch or Arrowroot

For the Cream Cheese Mousse

Notes

Be sure to read the Notes for Success section above the recipe 
Storage Lemon Poppy Cake with cream cheese mousse must be kept refrigerated at all times and will stay fresh for up to 5 days. For just the cake layers, these can be made ahead of time, wrapped & frozen for up to 1 month