HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST 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- It’s naturally gluten free, vegan, dairy free and sugar free, with a tested paleo option- Even the frosting is healthy too! 

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 + 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)

For the Paleo option

• 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

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 nut butter of choice (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 350. Grease a loaf pan with cooking spray and set aside.

Please visit thebigmansworld.com for full instructions.

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