5. Vegan Lemon Poppy Cake

If you feel that dairy products are not good for you, then try baking vegan cakes, which can be pretty healthy. They´re also healthy in the sense of being good for people who have allergies to dairy products or eggs. Lemon and poppy seeds makes a really interesting combination as well.


• 3 lemons

• 1 1/4 cups nondairy creamer

• 2 2/3 cups flour

• 2 tbsp poppy seeds

• 3 tsp baking soda

• 3/4 tsp salt

• 3/4 cup vegan margarine, softened

• 2 cups sugar

• Egg replacer for 3 eggs

• 1/2 tsp vanilla


• Pre-heat the oven to 350 degrees. Lightly grease then flour 2 9-inch square or round cake pans.

• Grate 4 teaspoons of lemon rind and squeeze 1/4 cup fresh lemon juice. Combine the lemon juice with the nondairy creamer and set aside.

• Combine the flour, poppy seeds, baking soda, and salt and set this aside.

• With an electric mixer at medium speed, beat the vegan margarine with the sugar and grated lemon rind for 5 minutes. Beat in the egg replacer and the vanilla.

• Reduce the speed of the electric mixer to low and beat in the flour mixture one-third at a time, alternating with one-third of the creamed mixture at a time. Beat until smooth.

• Pour the batter into the prepared cake pans. Bake for 30 minutes until a toothpick stuck in the center comes out clean.

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