Lemon Poppyseed Cake
Author: 
Serves: 12
 
Makes 6" cake/ 1 loaf pan
Ingredients
  • ⅔ cup coconut flour
  • ⅓ cup tapioca flour/starch
  • 1 tsp baking soda
  • ½ tsp GF baking powder
  • 5 eggs
  • ¼ cup + 3 tbsp maple syrup
  • ⅔ cup non-dairy milk
  • ⅓ cup lemon juice
  • zest of 2 lemons
  • 2½ tsp vanilla
  • 2 tbsp Poppyseeds
  • Whipped Cream (Optional)
Instructions
  1. Preheat oven to 350F.
  2. Sift all the dry ingredients together
  3. Mix together all the ingredients.
  4. Grease a 6" cake pan. Pour in the batter.
  5. 6" Cake Pan: Bake for 40-50 minutes.
  6. Loaf Pan: Bake for 35 mins
  7. Cool completely before slicing in half and slathering on whipped cream. It also tastes amazing on its as it is!
Notes
**Calories are for soymilk**
Nutrition Information
Calories: 115.8 Fat: 4.5g Carbohydrates: 16.8g Protein: 4.5g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/05/02/flourless-lemon-poppyseed-cake-with-blueberries-oil-free/