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!
If this cake seems like too much work for you right now
check out my Blackberry Lemon Cream Cookies inspired by all the flavors of this cake with much less work!
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
Ingredients
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
- 1 cup Plant Milk 237ml
- 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
- 8 ounces Vegan Cream Cheese
- 1 cup Vegan Whipped Cream
- 1 teaspoon Agar
- ¼ cup Warm Water 60ml
For the Icing
- ½ Recipe Buttercream
- 2 teaspoon Lemon Zest
- ½ teaspoon Lemon Extract
Instructions
- Grease & parchment line 3-6” cake pans & preheat the oven to 350°F*in the picture you will notice I made a 4 layer cake. The recipes listed below are for a 3 layer cake. If you would like to make a 4 layer 6” or 7” cake you must DOUBLE all the recipe ingredients listed
- Prepare the lemon poppy cake batter by combining the flour, sugar, poppy seeds, baking powder, baking soda& salt in a large mixing bowl. Whisk it to distribute the ingredients evenly or you can also sift everything together before hand.
- Measure the plant milk & add the lemon juice, extract & zest. Let it stand to thicken *soy milk is the only plant milk that will thicken like buttermilk
- Add all the liquids including the oil to the dry ingredients & whisk to a smooth batter approximately 30 strokes
- Divide the batter evenly between your 3- 6” cake pans & bake in the preheated oven for approximately 20-25minutes or when they are springy to the touch when you gently press the centers.The toothpick test will yield moist crumbs not raw batter
- Cool the cakes in the pans until you can safely touch them without burning yourself then flip them out onto a cooling rack to cool to cold
- Meanwhile prepare your favorite buttercream recipe according to the instructions & add the lemon zest &extract at the last stage of mixing
- I use frozen blackberries for my compotes this way I do not have to add any additional water, but if you are using fresh berries you will have to add 1 -2 Tbs water to help them cook down. Sugar is optional but I did not use any as my berries were very sweet
- Cook the berries over medium heat until they start to break down & get saucy stirring often to prevent scorching the bottom
- Make a slurry by combining the 2tsp water with the cornstarch & add it to the compote when it starts to boil, then cook it for 30 seconds as it bubbles, remove from heat & cool completely
- Once the cake is cold & all your supporting recipes are prepared make the cream cheese mousse by combining the agar with the water in a small sauce pot & bring it to a boil
- Whip your favorite vegan whipped cream to medium stiff peaks In a large mixing bowl using a spatula cream the vegan cream cheese to smooth then switch to a whisk &very quickly add the hot agar to the cream cheese & whisk it smooth Immediately fold in the whipped cream
- Build the cake as shown in the picture with blackberry compote on each layer then the cream cheese mousse with a buttercream dam to hold everything in place
- I rough iced with the remaining buttercream but for a full iced cake you must prepare a full recipe of buttercream
Notes
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