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
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
- 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
Notes
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