Fruit Cake - Lemon Poppy Seed Cake

Everyone enjoys celebrating their birthdays, from young children to elderly parents. Everyone The best way to commemorate this momentous occasion with our groups, members, and loved ones is to enjoy delicious food, companionship, and most importantly a magnificent birthday cake.

Choose or make arrangements for Whether you're buying it from a bakery or making it yourself, selecting the ideal cake is crucial to adding even more memorable moments to the day.

Now let's explore the

top 10 happy birthday cake ideas that are sure to wow partygoers.

Find the most adorable happy birthday cake ideas to add even more personal touches to your party! A beautiful and delicious cake is a must when organizing a celebration for yourself or a loved one. There are countless possibilities to fit every taste and style, from traditional themes like unicorns and superheroes to modern ones like vanilla and chocolate.

Makes 1 6 inch 4 layer cake

2 6-inch cake pans

Cake:

1 3/4 cups All Purpose Gluten Free Flour
1 tsp baking soda
1/2 tsp sea salt
1 cup coconut sugar
1/2 cup olive oil
1/2 cup plus 2 Tbsp coconut milk
1 Tbsp organic lemon zest
1/2 cup lemon juice
1 Tbsp pure vanilla extract
1/2 tsp almond extract
1/4 cup poppy seeds

Frosting:

4 cups young coconut meat
2 cups raw cashews, soaked at least 4 hours and drained well
1/2 cup coconut water
1/4 cup lemon juice
2 Tbsp fresh lemon zest
3/4 raw coconut nectar, maple syrup or agave nectar
1/2 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
3/4 cup coconut butter, warmed to liquid

Preheat the oven to 375 degrees and centre the oven rack. Line two cake pans with a diameter of six inches by lining the sides with parchment paper that is two inches high. Coat the parchment paper and the sides of the pan with nonstick spray. Mix the flour, baking soda, sea salt, and sugar in a big bowl.

In a small bowl, combine the oil, zest, coconut milk, lemon juice, and vanilla essence; whisk well to incorporate. Add the poppy seeds and continue whisking until the mixture is fully combined.
Fill the prepared pan with cake mixture; bake for 25 to 30 minutes, or until the tester inserted in the centre comes out clean.

Let the cake cool completely in the pan on the rack, for about one hour. Cut down the sides of the pan to release.

Slide the cake onto a dish and remove the parchment paper. Allow it to cool fully, then transfer to the refrigerator to get extremely cold, which will facilitate slicing After the cakes are cold, cut them in half horizontally to create four layers.
In the meantime, put all the ingredients for the frosting in a food processor except the coconut butter, and process until smooth. Add the coconut butter and process for an additional minute while the motor is running.

Once the cream has the consistency of whipped cream, pour it into a basin and refrigerate.
Put one layer of cake on a platter and prepare it for frosting. Cover the first layer with a layer of icing about 1/2 inch thick, and then cover the second layer. Once again, frost the cake layer, followed by another, and yet another, before finishing with frosting. Cover the cake with icing and run it down the edges. The cake should be kept chilled.