3 ¾ cups all-purpose flour (half whole wheat)
3 teaspoons baking powder
1 zest of 1 lemon
½ teaspoon salt
½ cup oil
1 can coconut milk (full fat)
1 tablespoon lemon juice
1 cup granulated sugar
1 avocado mashed
5 tablespoons poppy seeds
2 cups confectioners sugar
3 tablespoons fresh lemon juice
1 tablespoon coconut oil
1 – 2 tablespoons plant-based milk (vanilla or plain)
¼ cup maple syrup (or agave or honey)
1 tablespoon cornstarch
¼ cup water
1 cup blueberries (fresh or frozen)
1 teaspoon lemon juice
¼ teaspoon lemon peel if available, finely grated
Put oven rack in middle position and heat oven to 375°F. Coat a 9X13 cake pan with margarine (I spray it with Pam).
Whisk together flour, baking powder, lemon zest, and salt in a bowl.
Beat together oil, mashed avocado and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Add coconut milk and lemon juice. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
Transfer batter to cake pan, smoothing top, and bake until a pick inserted in center of cake comes out clean and top is golden brown, about 50 minutes. Let cake cool.
Whisk together powdered sugar and lemon juice in a bowl until smooth. Add coconut oil and stir until combined. Add plant-based milk, one tablespoon at a time, until you get a pourable consistency. Pour over warm cake, spreading it with a spatula to drizzle over edges. Let stand until glaze is set, about 15 minutes.
Combine syrup, cornstarch, and water in sauce pan. Stir to combine. Add blueberries. Turn the heat to medium. Bring the mixture to a boil. Then remove from heat and gently stir in lemon juice and peel.
Drizzle the blueberry sauce over cake slices.