Spring is finally here! I just want to soak up each and every moment of sunshine we have, as it's been a particularly dark and rainy last couple of months. This healthy gluten-free lemon poppy seed cake will surely brighten any day! Serve it for Easter brunch or as part of a Mother's day breakfast. It's not particularly sweet, but definitely bursting with lemon flavor. It's quite easy to make and free of many of the common allergens, except eggs. The lemon-honey glaze on top seals in moisture and adds even more lemony flavor. I think you and your family will enjoy it. My children just love this cake!
This grain-free, paleo cake recipe is actually an adaption of the Lemon Poppy Seed Muffin recipe from my new Whole Life Nutrition Cookbook. A few years ago (in 2014) I was asked by the Institute for Functional Medicine to create a Lemon Poppy Seed Cake recipe for a special banquet dinner event held during the their annual conference that year. This is the recipe that I created and that was served to hundreds of IFM members that evening (in individual miniature bundt cake form with fresh berries on top)! My friends and family have been making this recipe since....and now I'm finally sharing it with you. Enjoy!
Lemon Poppy Seed Cake
This cake is delicious served with sliced fresh organic strawberries and freshly whipped coconut cream (or whipped organic heavy cream if you tolerate dairy). You can also bake this cake in two 9-inch round cake pans and create a layered cake if desired. If you plan on serving the cake with breakfast or brunch then make it the night before. The texture of this cake actually improves the next day! If a 9x13-inch cake is too much for you then you can easily cut this recipe in half and bake it in an 8x8-inch pan. This cake recipe does better when baked in a glass pan. In these photos I used an enamel-lined metal pan (metal tends to bake faster and hotter with more of a tendency to burn so you need to watch it carefully).
- 1 cup coconut flour (120 grams)
- 1 cup tapioca flour (115 grams)
- ¼ cup poppy seeds (34 grams)
- 1 ½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 to 2 tablespoons finely grated lemon zest (packed)
- 12 large organic eggs (2 ¾ cup)
- ¾ cup pure maple syrup
- ¾ cup melted virgin coconut oil
- ½ cup freshly squeezed lemon juice (about 2 large lemons)
- 1 to 2 teaspoons organic lemon flavoring (optional)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons raw honey
- 1 teaspoon tapioca flour