Written by Rose Kwamboka Instagram: @read.eat.travel Blog: kreden.com Photographed by @KenyanLibrary and @Moharez_

Prep Time: 20 Minutes | Cook Time: 30 Minutes

• I ½ cup non-dairy milk

• Zest of 1 large lemon

• 1 tbsp Apple Cider Vinegar (ACV) or juice of 1 lemon juice

• 2 ½ cups spelt flour or all-purpose flour or gluten-free flour

• 1 tbsp baking powder

• 1 tsp baking soda

• ¼ tsp salt

• ½ cup maple syrup

• ½ cup of vegetable oil

• 1 tsp vanilla extract (optional)

• 3 tbsp poppy seeds

• a 200g can of frozen coconut cream

• ½ cup icing sugar

• 1 tbsp lemon juice

• ½ tsp vanilla extract

METHOD

1. Preheat oven to 180°C.

2. Grease a 9-inch loaf pan with vegan butter or vegetable oil.

3. In a small bowl, add the non-dairy milk and ACV and set aside to curdle, making vegan buttermilk.

4. In a large bowl, sift the flour, baking powder, and baking soda. Sift the ingredients a second time to better aerate your ingredients. Add the salt.

5. Make a well in the middle of the flour mixture and add the wet ingredients; buttermilk, maple syrup, oil, vanilla extract, lemon zest, and poppy seeds. Stir together until just combined. (Don’t overmix, or your cake will be too dense).

6. Pour the batter into your greased loaf pan, smoothing it out evenly. (Tap the pan gently on your work surface to release any air bubbles). Bake for 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean.

7. Allow to cool completely before frosting. For Cream Cheese Frosting: In a bowl, add all frosting ingredients and mix using a hand mixer until smooth and creamy (or mix in a blender).

8. Spread the frosting over your cooled cake evenly and garnish as desired. (I used poppy seeds and lime for garnish). Serve and enjoy.