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    • Gluten-free Lemon Poppy Seed cake

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    •  12/6/2011 7:24:55 PM



        As some of you know I have been trying to go gluten free and sugar free for a little while.  I was craving baked goods so badly and decided to make this recipe.  It absolutely hit the spot!  I was surprised how much my kids liked it.  I sliced the loaf and have the leftover frozen in my freezer.  That way I am only seconds away from a warm piece of lemon cake when a craving hits me :)  This recipe came straight from Leslie Crier's book.


        Lemon Poppy Seed Cake


        1 cup apple juice

        ¼ cup coconut oil, melted

        2 eggs, whisked

        ½ cup maple syrup

        1 TBS lemom zest

        ¼ cup freshly squeezed lemon juice

        1 TBS vanilla

        ¾ cup finely grounds raw almonds

        ½ cup brown rice flour

        ¼ cup poppy seeds

        1/3 cup coconut flour

        1 tsp baking soda

        ½ tsp sea salt


        Preheat the oven to 350 degrees.  Combine all the ingredients and stir until thoroughly combined.  Pour the batter into a greased bread pan (or a 9-inch round pan).  Bake for about 45-50 minutes, until a toothpick inserted comes out clean.  Allow it to cool for at least 30 minutes before cutting.

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