Dairy-Free Poppy Seed Cake
In this recipe for poppy seed cake, cow’s milk is replaced with nondairy soymilk. A simple dusting of confectioner’s sugar adds a touch of sweetness to this delicate dairy-free cake that’s light in texture and a not-to-sweet treat.
Preparation time: 30 minutes
Cooking time: 40 minutes
Cooling time: 1 hour and 10 minutes
Yield: 10 servings
3/4 cup poppy seeds
1 cup vanilla or plain soymilk (or your choice of nondairy milk)
1/2 cup nondairy, trans-fat-free margarine plus additional for greasing the pan
1 cup sugar
3 eggs (or equivalent amount of cholesterol-free egg replacer)
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons lemon juice
Confectioner’s sugar for dusting
In a small saucepan, combine poppy seeds and soymilk. Heat to just before boiling, and then remove from the heat and set aside. Let the poppy seeds soak in the milk for at least 15 minutes. Preheat the oven to 350 degrees. Use margarine to grease a 10-inch tube or bundt pan.
In a large mixing bowl, cream together the1/2 cup of margarine and the sugar. Add the eggs and beat until smooth and creamy.
In a separate bowl, sift together the dry ingredients. Add the dry mixture in batches to the margarine mixture, alternating with the poppy seed and milk mixture. Stir until the ingredients are thoroughly blended. Add the vanilla and lemon juice, and then mix well.
Spread the batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted into the cake comes out clean.
Cool the cake in the pan on a cooling rack for 10 minutes, and then invert the pan and remove the cake, placing it onto a plate. Let the cake cool completely, 60 minutes. Before slicing and serving, use a strainer or sieve to dust the top of the cake with confectioner’s sugar.
Per serving: Calories 340 (from Fat 139); Fat 15g (Saturated 5g); Cholesterol 64mg; Sodium 483mg; Carbohydrate 44g (Dietary Fiber 2g); Protein 7g.