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servings:

• Lemon Poppy Seed Cake
• 3 cups (~380g) unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 1 1/2 cups (~280g) organic cane sugar
• 2 tablespoons lemon zest (about 2 medium lemons)
• 1 2/3 cups (~400 mL) unsweetened almond milk (use a nut-free nondairy milk if nut-free, I recommend soy milk)
• 1/2 cup (~120 mL) freshly squeezed lemon juice (about 3 medium lemons)
• 1/2 cup (~120 mL) extra virgin olive oil (I love this brand)
• 1 1/2 teaspoons pure vanilla extract
• 4 tablespoons poppy seeds
• Blackberry Ginger Jam
• 3 cups fresh or frozen blackberries (~425 - 450g)
• 1 1/2 tablespoons freshly grated ginger (use a bit more for a more prominent ginger flavor)
• 2 tablespoons pure maple syrup
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons chia seeds
• Cream Cheese Frosting
• 1/2 cup (8 tablespoons or ~112g) vegan butter, softened to room temperature
• 8 ounces (~227g) vegan cream cheese (I recommend this brand)
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon zest
• 3 - 4 cups powdered sugar, sifted

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