HEALTHY FLOURLESS LEMON POPPY SEED CAKE

HEALTHY FLOURLESS LEMON POPPY SEED  CAKE

A delicious healthy flourless lemon poppy seed breakfast cake with a subtle tang of citrus from the lemon! The light and fluffy filling is studded with poppy seeds, with a tender exterior! Made with no butter, it’s a keto and paleo breakfast recipe with an eggless and vegan option included! 

• Course Breakfast
• Prep Time 5 minutes
• Cook Time 45 minutes
• Total Time 50 minutes
• Servings 12 slices
• Calories 135kcal
• Author Arman

INGREDIENTS

For the Gluten Free/Vegan/Flourless version

• 2 cups gluten free rolled oats ground into a flour
• 1/2 cup coconut palm sugar use stevia or a sugar free baking blend to keep sugar free
• 1 T baking powder
• pinch sea salt
• 1/4 cup poppy seeds
• 3/4 cup milk of choice
• 2 T lemon juice
• 2 T lemon zest
• 1 flax egg can sub for 1 large egg if not vegan
• 1 tsp vanilla extract
• 6 T smooth almond butter sub for any nut or seed butter of choice

For the Paleo option

• 1/2 cup coconut flour
• 1 cup unsweetened applesauce
• 1/2 tsp baking soda
• 1/4 cup sticky sweetener of choice can sub for honey or agave
• 1/4 cup cashew butter can sub for almond butter or coconut oil
• vanilla extract
• 1/4 cup poppy seeds
• 1 T lemon juice
• 1 T lemon zest
• 4 large eggs whisked lightly

For the protein frosting

• 3 scoops vanilla protein powder see SHOP page on the menu bar
• 1-2 T granulated sweetener of choice optional
• 1-2 T cashew butter optional
• Dairy free milk to form batter

For the coconut butter frosting

• 4-6 T coconut butter melted
• 2 T granulated sweetener of choice
• Dairy free milk to thin out
• For the basic cream cheese frosting
• Dairy free cream cheese can sub for any cream cheese
• 2 T granulated sweetener of choice
• pinch cinnamon

INSTRUCTIONS

1. Preheat the oven to 180C/350F. Grease a loaf pan with cooking spray and set aside.
2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and sticky sweetener and applesauce for paleo option) and mix very well until a batter is formed.
4. Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven (Paleo option can take up to 50 minutes!), or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
5. To make the frostings (Except for the cream cheese one)
6. Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.