Healthy Lemon or Lemon Poppyseed Cake – Gluten-free, Sugar-free, Dairy-free

Nina Manolson

Healthy Lemon or Lemon Poppyseed Cake – Gluten-free, Sugar-free, Dairy-free

If you’ve been following my blog you already know that I’ve gone cake crazy! A couple of posts ago, I reported that I had made 7 cakes in 25 days. That’s 1 cake every 3 1/2 days! (Here’s that story)

Now, I’m not sure if I’m proud of what I’m about to tell you or totally mortified, but… I’ve made the cake another 7 times – in 9 days! Woah!!! Cake crazy or what?! All I can say in my defense is that we were on vacation with dear friends and that 8 people can work their way through a cake pretty darn fast!

Well, after all these versions of Kelly Brozyna’s Vanilla Bean Cake, I think as a family, we’ve decided on same favorite versions.

My husband’s favorite is the coffee cake with blueberries.

My kids’ favorite is lemon poppyseed, which I like a lot too. It doesn’t need a frosting, it isn’t quite as rich as the coffee cake. It’s more of an everyday cake and I really love the texture of the poppyseeds.

The poppyseed cake evolved from a simple lemon variation. That got eaten so quickly I don’t think I even got a picture!

Then it turned into lemon blueberry.

Then I added the poppyseeds! Yum.

Then I halved the recipe and made Lemon Poppyseed Cupcakes, or maybe more like Lemon Poppyseed Muffins. This gave me a thrill because they reminded me of the Lemon Poppyseed Muffins I used to eat at the Waverly Coffee Shop in Greenwich Village in NYC, when I went to NYU. (Those were definitely not the healthy version!)

Lemon or Lemon Poppyseed Cake or Muffins

Based on Kelly Brozyna’s amazing Vanilla Bean Cake.

Add to food processor:

2 cups cooked white beans, room temperature, so they don’t cook the eggs or congeal the coconut oil (either canned or soaked, and cooked at home)
6 eggs (always get the best quality you can find)
3/4 tsp Lemon Flavored liquid Stevia (Stevia is a healthy sweetener made from a plant. You can find this at Whole Foods or your local health food store)
1 tsp vanilla extract
1/3 cup honey
Finely grated rind of 1 large or 2 small organic lemons

Puree well.

Add:

1/2 Cup poppyseeds (If you just want a lemon cake, omit the poppyseeds)
1/4 cup coconut oil, liquified
1/3 cup coconut flour, sifted
1/2 tsp sea salt
1 tsp baking soda
1.5 tsp baking powder

Puree well.

Pour into cake pan lined with unbleached parchment paper on the bottom, and greased all around or into a muffin tin.
Bake at 325 degrees for about 35 -45 minutes. Check to see if it’s done by inserting a knife into the middle. If it’s comes out mostly clean, it’s done. The cupcakes/muffins take 25 minutes.

Enjoy!

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Nina Manolson, MA, CHC, LMT is the Smokin’ Hot Mom Mentor and Family Wellness Expert. She’s the founder of SmokinHotMom.com and HealthyYummyKids.com. She helps busy moms look and feel their best, and helps them feed their kids well in a world that doesn’t. To get your F.R.E.E. Audio CD by mail and receive her healthy recipes and wellness tips click here.