Vegan Lemon Poppy Seed Layer Cake

Scaled for 16 portions · 9 steps

3 cup(~380g) unbleached all-purpose flour2 tspbaking soda1 tspfine sea salt1.5 cup(~280g) organic cane sugar2 tbsplemon zest ((about 2 medium lemons))1.67 cup(~400 mL) unsweetened almond milk (for nut-free, use oat milk or soy milk)0.5 cup(~120 mL) freshly squeezed lemon juice (about 3 medium lemons)0.5 cup(~120 mL) extra virgin olive oil1.5 tsppure vanilla extract4 tbsppoppy seeds3 cupfresh or frozen blackberries ((~425 - 450g))1.5 tbspfreshly grated ginger ((use a bit more for a more prominent ginger flavor))2 tbsppure maple syrup2 tspfreshly squeezed lemon juice2 tbspchia seeds0.5 cup(8 tablespoons or ~112g) vegan butter, softened to room temperature225 g(~227g) vegan cream cheese1 tsppure vanilla extract1 tsplemon zest3–4 cuppowdered sugar, (sifted)

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