Lemon Poppyseed Cake
Author: Unconventional Cooks
Serves: 12
- 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)
- Preheat oven to 350F.
- Sift all the dry ingredients together
- Mix together all the ingredients.
- Grease a 6" cake pan. Pour in the batter.
- 6" Cake Pan: Bake for 40-50 minutes.
- Loaf Pan: Bake for 35 mins
- Cool completely before slicing in half and slathering on whipped cream. It also tastes amazing on its as it is!
**Calories are for soymilk**
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/
3.5.3251