Gluten Free & VEGAN Lemon Poppyseed Cake

• Vegetarian

• Produce

  • 2 Lemon, Juice of
  • 2 Lemon, Zest of
  • 1 Raspberries

• Canned Goods

  • 3/4 cup Applesauce, unsweetened

• Baking & Spices

  • 1 pkg Bob's red mill vanilla cake mix, GF
  • 1 tbsp Poppyseeds
  • 2 cups Powdered sugar

• Oils & Vinegars

  • 1/2 cup Vegetable or canola oil

• Liquids

  • 1/2 cup Water

Found on thedomesticrebel.com

Description

Ingredients

• 1 pkg Bobs Red Mill GF Vanilla Cake Mix
• ¾ cup unsweetened applesauce
• ½ cup vegetable or canola oil
• ½ cup water, at room temperature
• Juice of one lemon
• Zest of one lemon
• 1 Tbsp poppyseeds
• FOR GLAZE:
• Juice of one lemon (about ¼ cup)
• Zest of one lemon
• About 2 cups powdered sugar (ensure its gluten-free)
• Raspberries, lemon slices for garnish, optional

Directions

• Preheat oven to 325 degrees F. Liberally grease a round 9 cake pan with vegetable-oil cooking spray and set aside.
• In a large bowl, mix together the cake mix, applesauce, oil, water, juice and zest and beat with a hand mixer for about 1 minute or until combined. Fold in the poppyseeds. Pour the batter into the prepared baking pan. Bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan before gently turning over onto a wire rack set over wax paper.
• In a medium bowl, whisk together the glaze ingredients until smooth and pourable. You dont want it super thin, like water, but more syrupy and thicker, so adjust with more lemon juice or powdered sugar if needed. Drizzle the glaze over the cake and spread it out to the edges so the entire cake is covered. Serve garnished with raspberries and lemon slices, if desired. Serve immediately or store leftovers airtight at room temperature for up to 1 day.