Vegan Lemon Poppy Seed Layer Cake

Bahan-bahan (16 porsi)

• 3 cups (~380g) unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 1 1/2 cups (~280g) organic cane sugar
• 2 tablespoons lemon zest ((about 2 medium lemons))
• 1 2/3 cups (~400 mL) unsweetened almond milk (for nut-free, use oat milk or soy milk)
• 1/2 cup (~120 mL) freshly squeezed lemon juice (about 3 medium lemons)
• 1/2 cup (~120 mL) extra virgin olive oil
• 1 1/2 teaspoons pure vanilla extract
• 4 tablespoons poppy seeds
• 3 cups fresh or frozen blackberries ((~425 - 450g))
• 1 1/2 tablespoons freshly grated ginger ((use a bit more for a more prominent ginger flavor))
• 2 tablespoons pure maple syrup
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons chia seeds
• 1/2 cup (8 tablespoons or ~112g) vegan butter, softened to room temperature
• 8 ounces (~227g) vegan cream cheese
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon zest
• 3 - 4 cups powdered sugar, (sifted)