Grain Free Lemon Poppyseed Cake

2019-06-21T01:56:03+00:00May 11th, 2019|Desserts, Recipes|

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Nothing says I LOVE YOU more than some homemade baked goodies. Baking has always been something I have been good at and I would have to thank my grandma’s for passing on this gift to me. Ever since I could stand, you would find me in the kitchen with them either making homemade tortilla’s or some delicious Italian dessert. So whenever it comes to special holiday’s you betcha I’ll be in my kitchen whipping up something special to share with my family.

For mother’s day this year I decided to make my mom, aunt, and grandma this grain free lemon poppyseed cake. Little did I know I was going to be getting a variety of taste testers for this recipe. I brought it to my grandma’s facility where she lives, and my mom wanted to share it with anyone who came into my grandma’s room to check on her. I had a variety of people taste it and the consensus was that they all enjoyed it, even the picky eaters.

This recipe is super easy to prepare and can be prepared ahead of time so it’s one less thing you have to do on the day you are planning on hosting. If you are going to prepare the night before wait to sprinkle the powdered sugar right before serving.

The combination of the lemon, poppy seeds, cardamom, and cinnamon really adds the best flavor to this cake. You will end up with a very fluffy, moist, and delicious cake. You can use this recipe to create muffins, bread, or cakes. The temperature may vary if using this recipe for muffins or breads so please be mindful of that.

Grain Free Lemon Poppyseed Cake

Ingredients

  • 3 eggs
  • 1/4 cup almond milk
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil semi melted
  • 4 lemons juiced
  • 1/4 cup maple syrup
  • 1 1/2 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cardamom
  • 1/2 tsp cinnamon
  • 1/4 cup coconut flour
  • 1 tbsp poppy seed
  • 2 lemons zested

Instructions

  • Mix wet ingredients with a hand held mixer
  • Add in dry ingredients and mix
  • Add to a round cake pan (9x2) lined with parchment paper and sprayed with coconut oil
  • Bake 350F for 30-35 ( I did 30 in my convection oven)
  • Let cool completely
  • Sprinkle some powdered sugar on top, garnish with lemon slices and rosemary