Light, crisp, and full of charm, this vegan lemon-poppyseed cake is made with unbleached flour made from non-GMO durum red wheat grown in Quebec. Poppy seeds add a delicate texture, while organic raw sugar and a touch of sea salt create a beautiful balance. Flavored with natural vanilla and enhanced with a hint of apple cider vinegar, this cake offers a tender, moist crumb with a sunny touch.
