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- It’s naturally gluten free, vegan, dairy free and sugar free, with a tested paleo option- Even the frosting is healthy too!
“Mum, you know the lemon poppy seed loaf you used to make growing up?”
“The one you said you were allergic to and never ate?”
“What about it?”
“Well, I’d like to know the proportions of lemon ride and lemon juice you used in it.”
“Why? Have you found a cure for your lemon poppyseed loaf allergy?”
“Yes. Can you tell me the proportions? I don’t want it to be too lemon-y“
“Mum. I’m being serious here.”
“Is this Niki?”
Not even kidding you guys- this went on for at least five minutes. I pretty much had to tell my mum that her cooking was better than an Indian buffet and that the Persians invented everything. Only then did she tell me the lemon rind and lemon juice proportions in her lemon poppy seed loaf.
I don’t actually know why I claimed to be allergic so said loaf growing up- I think it comes down to being blessed with mum making other sweet treats, in which the lemon flavored ones got the stink eye. That, and the fact that I associated citrus foods to only be reserved to savory recipes.
I swear since being in Los Angeles, my inner lemon has come out to frolick and it doesn’t seem to be going anywhere.
Over the last 3 weeks, I’ve gravitated towards all things lemon-
Jamba Juice- Lemon Dream something... (the server told me it was a secret menu item he could make for me after I told him I was craving lemons…)
Baskin Robbins- Lemon Custard Ice cream
Whole Foods– Lemon Sponge Cake
Safe to say, I need to pucker up and apologise to my mum
the lemon face.
After sharing a handful of breakfast cake recipes (let’s face it- It’s purely an excuse to advocate eating dessert for breakfast) recently, I knew it was only a matter of time before I shared one of the citrus variety. As much as I am an advocate of (some) convenience foods or aids, using fresh lemon juice AND lemon rind is key- It’s also something my mum preached over and over again when she FINALLY gave me the proportions. She told me not to use bottled lemon juice and definitely NOT lemon extract- She also advised me that some brands use coloring in it and after a quick scan at the supermarket- She was (unfortunately) right. Anyway, it’s high time you pucker those faces up to make this healthy flourless lemon poppy seed breakfast cake!
This healthy flourless lemon poppy seed breakfast cake is light and fluffy on the inside, but don’t let that fool you- It’s insanely filling and a satisfying choice for your first meal of the day! It’s full of slow releasing carbohydrates, healthy fats and protein to literally keep you satisfied between breakfast and lunch (but let’s face it- We’re not one to skip snack time, so save yourself a corner slice!). It’s a quick, one bowl recipe which, thanks to the ingredients used, are naturally gluten free, vegan, dairy free, sugar free and comes with a tested paleo option!
HACK! For a super moist yet still tender cake, remove from the oven when it is *just* golden brown. Let it sit IN the loaf pan until completely cool and refrigerate as is. I swear, the texture is out of this world and although it may seem underdone, it has no eggs so no need to pucker up like…a lemon! (Don’t try this with the paleo option!).
Make this healthy Flourless Lemon Poppy seed Breakfast Cake and Mum- I can already envision our next conversation.
“Arman? Why did you waste so much money on lemon sweets out? You should save your money!”
- 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 + 2 T dairy free milk
- 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 nut butter of choice, melted (I used smooth almond butter)
- 1/2 cup coconut flour
- 1 cup unsweetened applesauce
- 1/2 tsp baking soda
- 1/4 cup maple syrup (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
- 3 scoops vanilla protein powder (see SHOP page on the menu bar)
- 1-2 T granulated sweetener of choice (optional)
- 1-2 T nut butter of choice (optional)
- Dairy free milk to form batter
- 4-6 T coconut butter, melted
- 2 T granulated sweetener of choice
- Dairy free milk to thin out
- Dairy free cream cheese (can sub for any cream cheese)
- 2 T granulated sweetener of choice
- pinch cinnamon
- Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
- In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
- 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 honey and applesauce for paleo option) and mix very well until a batter is formed.
- 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.
- 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.
- Breakfast cake is freezer friendly- It's best kept in the refrigerator. If you decide to use the frosting(s), it's best to keep them separate.
What is a new food or flavor you’ve become a fan of?
Have you ever heard of a ‘secret menu’ before? Sorry Jamba Juice. I guess it’s not a secret anymore…
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