Lime Poppy Seed Loaf Cake
I had a bag of limes on hand, and poppy seeds waiting to be used, and spelt flour sitting in the pantry for months… So here’s a lime poppy seed loaf cake made with spelt flour (great for anyone who’s sensitive to wheat).
Servings: 1 loaf cake
Ingredients
- 1 ¾ cups spelt flour (or cake wheat flour)
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp bicarb
- ½ tsp salt
- 3 tbsp poppy seeds
- ¾ cup soy milk (or another plant milk)
- ¼ cup lime juice (from 2-3 limes)
- ½ cup canola oil
- 6 tbsp aquafaba
- 2 tbsp lime zest (from 2-3 limes)
For the glaze
- ½ cup icing sugar
- 2 tbsp lime juice
- 1 pinch lime zest
- 1 pinch poppy seeds
Directions
- Preheat the oven to 180ºC, and grease a loaf tin.
- In a medium bowl, mix the flour, sugar, baking powder, bicarb, salt and poppy seeds (all the dry ingredients).
- In a small bowl, mix the soy milk with the lime juice, and let it curdle. Mix in the oil, aquafaba and lime zest.
- Pour the wet ingredients into the dry, and combine. Pour into the prepared loaf tin.
- Bake for 45-50 minutes, until pulling away from edges and golden in colour, and a tester comes out clean.
- Cool completely on a wire rack, before tipping out to cool a bit longer.
- For the glaze, mix the icing sugar and lime juice, and drizzle over the cake. Sprinkle a little zest and poppy seeds for a pretty touch :)