Spring is finally here! I simply wishing to soak upwards each as well as every 2nd of sunshine nosotros have, every bit it's been a peculiarly black as well as rainy in conclusion yoke of months. This salubrious gluten-free lemon poppy seed cake volition for certain brighten whatever day! Serve it for Easter brunch or every bit component of a Mother's twenty-four hours breakfast. It's non peculiarly sweet, but definitely bursting alongside lemon flavor. It's quite slow to construct as well as costless of many of the mutual allergens, except eggs. The lemon-honey glaze on move yesteryear seals inwards wet as well as adds fifty-fifty to a greater extent than lemony flavor. I intend you lot as well as your identify unit of measurement volition relish it. My children simply love this cake!
This grain-free, paleo cake recipe is truly an adaption of the Lemon Poppy Seed Muffin recipe from my novel Whole Life Nutrition Cookbook. H5N1 few years agone (in 2014) I was asked yesteryear the Institute for Functional Medicine to practise a Lemon Poppy Seed Cake recipe for a special banquet dinner lawsuit held during the their annual conference that year. This is the recipe that I created as well as that was served to hundreds of IFM members that even out (in private miniature bundt cake shape alongside fresh berries on top)! My friends as well as identify unit of measurement convey been making this recipe since....and instantly I'm finally sharing it alongside you. Enjoy!
Lemon Poppy Seed Cake
This cake is delicious served alongside sliced fresh organic strawberries as well as freshly whipped kokosnoot cream (or whipped organic heavy cream if you lot tolerate dairy). You tin can also bake this cake inwards 2 9-inch circular cake pans as well as practise a layered cake if desired. If you lot invention on serving the cake alongside breakfast or brunch as well as then arrive the nighttime before. The texture of this cake truly improves the side yesteryear side day! If a 9x13-inch cake is every bit good much for you lot as well as then you lot tin can easily cutting this recipe inwards one-half as well as bake it inwards an 8x8-inch pan. This cake recipe does improve when baked inwards a drinking glass pan. In these photos I used an enamel-lined metallic pan (metal tends to bake faster as well as hotter alongside to a greater extent than of a vogue to plough over the sack hence you lot demand to lookout adult man it carefully).
Dry Ingredients:
1 loving cup kokosnoot flour (120 grams)
1 loving cup tapioca flour (115 grams)
¼ loving cup poppy seeds (34 grams)
1 ½ teaspoons baking soda
½ teaspoon fine ocean salt
1 to 2 tablespoons finely grated lemon zest (packed)
Wet Ingredients:
12 large organic eggs (2 ¾ cup)
¾ loving cup pure maple syrup
¾ loving cup melted virgin kokosnoot oil
½ loving cup freshly squeezed lemon juice (about 2 large lemons)
1 to 2 teaspoons organic lemon flavoring (optional)
12 large organic eggs (2 ¾ cup)
¾ loving cup pure maple syrup
¾ loving cup melted virgin kokosnoot oil
½ loving cup freshly squeezed lemon juice (about 2 large lemons)
1 to 2 teaspoons organic lemon flavoring (optional)
Glaze:
2 tablespoons freshly squeezed lemon juice
2 tablespoons raw honey
1 teaspoon tapioca flour
Preheat oven to 350 degrees F. Grease a ix x 13-inch baking pan alongside kokosnoot oil.
In a mixing bowl, whisk together the dry out ingredients. Set aside.
Place all of the wet ingredients into a blender as well as puree until smooth. Slowly pour wet ingredients into the dry out piece whisking vigorously hence the kokosnoot flour doesn’t clump up. Alternatively, utilisation a stand upwards up mixer alongside the whisk attachment. The batter volition look sparse (coconut flour absorbs large amounts of liquid every bit it bakes).
Bake for 30-35 minutes.
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2 tablespoons freshly squeezed lemon juice
2 tablespoons raw honey
1 teaspoon tapioca flour
Preheat oven to 350 degrees F. Grease a ix x 13-inch baking pan alongside kokosnoot oil.
In a mixing bowl, whisk together the dry out ingredients. Set aside.
Place all of the wet ingredients into a blender as well as puree until smooth. Slowly pour wet ingredients into the dry out piece whisking vigorously hence the kokosnoot flour doesn’t clump up. Alternatively, utilisation a stand upwards up mixer alongside the whisk attachment. The batter volition look sparse (coconut flour absorbs large amounts of liquid every bit it bakes).
Bake for 30-35 minutes.
To construct the glaze, whisk the lemon juice, honey, as well as tapioca flour together inwards a small-scale bowl. Immediately spread the glaze over the cake every bit it comes out of the oven. Let cake cool completely as well as and then serve.
Notes:
- It is of import to utilisation a skilful construct of kokosnoot flour (they all behavior differently inwards baking). I similar to utilisation Nutiva (which you lot tin can honour at Costco) or Let's Do Organic brands. Also hold upwards utilisation to mensurate correctly. Just a fiddling every bit good much kokosnoot flour tin can practise vastly dissimilar results! I've weighed my flours for you lot hence if you lot ain a kitchen scale you lot tin can utilisation those measurements. If you lot don't ain a scale simply hold upwards careful non to add together every bit good much kokosnoot flour.
- Use a nice, mild flavored construct of kokosnoot oil. I similar Nutiva or MD Bronner's. There are some cheaper brands of kokosnoot crude oil that convey a horrible season (in my opinion) that tin can impact the goal result....your beautiful cake!
- Always zest your lemons first, earlier cutting them inwards one-half as well as squeezing out the juice! I utilisation a fine Microplane grater placed over a plate to zest my lemons.
