Lemon-Poppy Cake With Vanilla Bean Icing And Rock Candy

Name: Lemon-Poppy Cake With Vanilla Bean Icing And Rock Candy
Yield: 1
Ingredients: 4 c. non-hydrogenated palm shortening; 2 c. powdered sugar, sifted; 1/2 c. agave nectar; 1/2 c. safflower oil; 2 tbsp. vanilla bean paste (or 1 tbsp. vanilla extract); 1 tbsp. golden flaxseed meal; 3 tbsp. warm water; 2 c. flour; 1 c. evaporated cane juice; 2 tsp. poppy seeds; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. arrowroot; 1/2 tsp. fine sea salt; Rock candy to garnish; 1 1/4 c. vanilla soy or rice milk; 3/4 c. safflower oil; 1 tbsp. lemon oil or extract; 1/4 tsp. white rice vinegar; Grated zest of 2 lemons

By Emily AumillerPublished: Oct 3, 2016

Serveware, Sweetness, Food, Dishware, Dessert, Cuisine, Baked goods, Ingredient, Cake, Cake decorating,

Photo by Tara Donne; styled by Carla Gonzalez-Hart; fabric backdrop by Minted / minted.co; napkins by Caroline Z Hurley / carolinezhurley.com

Yields:

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Follow this recipe by Emily Lael Aumiller, adapted from her 2016 cookbook Pure Artistry.

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Ingredients

For the Vanilla Bean Icing

4 cups non-hydrogenated palm shortening
2 cups powdered sugar, sifted
1/2 cup agave nectar
1/2 cup safflower oil
2 Tbsp. vanilla bean paste (or 1 tbsp. vanilla extract)

For the Cake

1 Tbsp. golden flaxseed meal
3 Tbsp. warm water

Dry Ingredients

2 cups flour
1 cup evaporated cane juice
2 tsp. poppy seeds
1 tsp. baking soda
1 tsp. baking powder
1 tsp. arrowroot
1/2 tsp. fine sea salt
Rock candy to garnish

Wet Ingredients

1 1/4 cups vanilla soy or rice milk
3/4 cup safflower oil
1 Tbsp. lemon oil or extract
1/4 tsp. white rice vinegar
Grated zest of 2 lemons

Directions

1. Step 1To make the icing: Place the shortening in the bowl of a standing mixer with a paddle attachment and beat on high speed for 2 to 3 minutes. Reduce the speed to low, slowly add the powdered sugar, and beat until incorporated.
2. Step 2 Raise the mixer speed to medium. Add the agave nectar, oil, and vanilla bean paste. Mix until fully incorporated and the icing is fluffy with a glossy appearance.
3. Step 3Use immediately, or store in an airtight container. Icing will keep for up to 2 weeks refrigerated or 1 month frozen. After refrigerating, bring to room temperature and beat in a standing mixer to restore the texture before using.
4. Step 4To make the cake: Preheat the oven to 350 degrees F. Grease four 6-inch round cake pans by spreading non-hydrogenated palm shortening with a pastry brush. Trace and cut out four 6-inch circles of parchment paper and place on the bottom of each greased pan.
5. Step 5In a small bowl, combine the flaxseed meal and warm water. Set aside.
6. Step 6In the bowl of a standing mixer with a paddle attachment, combine the dry ingredients. Mix on low speed until incorporated.
7. Step 7In a separate bowl, combine the wet ingredients. Add the flaxseed meal mixture.
8. Step 8With the mixer on medium speed, slowly add the wet ingredients to the dry ingredients. Scrape down the sides of the bowl and mix on medium-high until all the ingredients are incorporated and the batter is smooth, about 2 minutes.
9. Step 9Fold in the lemon zest to ensure it’s incorporated evenly. (I’ve found that if you add it too soon, it clumps in balls.)
10. Step 10Divide the batter among the cake pans and smooth the tops with a flat spatula or spoon.
11. Step 11Bake for about 20 minutes, until a toothpick inserted into one of the cakes comes out clean. If there is still batter on the toothpick, continue to bake for another 5 to 10 minutes. (Baking times will vary depending on your oven and the thickness and size of the cake layers.)
12. Step 12Let the cakes cool completely in the pans. Cover the pans tightly with plastic wrap and refrigerate overnight. This will ensure the cakes set up properly and be much easier to work with.
13. Step 13When ready to serve, garnish with rock candy as desired.