Grain-Free Lemon Poppy Coffee Cake

7 Reviews
Published Apr 9, 2020 ∙ Kristina Stosek

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This amazing Grain-Free Lemon Poppy Coffee Cake is scented with fresh lemon and filled with delicate poppy seeds, making it a true winner. The combination of almond and coconut flour gives this cake its extra moist texture and subtle nutty flavor. It’s lovely on its own, but a slice topped with a lemon-scented glaze takes it to another level of deliciousness!

 

stacked slices of grain free poppy seed cake

Benefits of Poppy Seeds

Nutritional Value: (As per Nutrition and You)

    • Packed with antioxidants.
    • Rich in protein and dietary fiber.
    • High in oleic and linoleic acids.
    • Contains B complex vitamins.

Flavor and Texture:

    • Adds crunch and nuttiness to dishes.

Preparation Tip:

    • Soak poppy seeds before baking to soften the outer layer for easier digestion.

A Healthier Twist on Grain-Free Lemon Poppy Coffee Cake

This is not your traditional dense coffee cake loaded with sugar and butter. Instead, this version strikes the perfect balance of healthy oils, nuts, seeds, and fresh lemon.

This gluten-free cake is rich in fiber, free of refined sugars, and about as healthy as a sweet snack can get. If you’re looking for another outrageously delicious gluten-free recipe featuring poppy seeds, try the grain-free poppy seed apple muffin.

Grain-Free Lemon Poppy Coffee Cake

7 reviews
Published Apr 9, 2020 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
40 min
Serves:
12 slices

Ingredients

1/4 cup poppy seeds
1/3 cup hot dairy-free milk
1 1/2 cup (168 g) almond flour
1/4 cup (28 g) coconut flour
1 tsp. Baking soda
1/2 tsp. Sea salt
1/2 cup fine-grain coconut sugar or sweetener of choice
1/4 cup extra virgin olive oil or avocado oil
3 large eggs
1/4 cup fresh lemon juice (about 1 large lemon)
Zest of 1 large lemon
1 tsp. Pure vanilla extract
LEMON GLAZE (optional)
1 Tbsp. Unsalted melted butter or vegan butter
1 Tbsp. Fresh lemon juice
1/2 cup powdered sugar

Instructions

  1. Soak poppy seeds in hot milk for 30 minutes
  2. Preheat oven to 350 F and line an 8 x 8-inch baking pan with parchment paper
  3. In a large bowl whisk together almond flour, coconut flour, baking soda and salt
  4. In a separate bowl whisk together the sugar with oil until creamy. Add eggs, lemon juice, lemon zest, vanilla and poppy seed mixture and mix to combine
  5. Add the wet mixture to dry ingredients and mix to combine
  6. Transfer batter to prepared pan and bake for 38 - 40 minutes until the cake passes the toothpick test. Using the parchment paper, remove the cake from the pan and place on a cooling rack to fully cool
  7. For the glaze, once the cake has cooled, mix butter, lemon juice and sugar until smooth. Drizzle over the cake. The glaze is optional but gives the cake extra fresh lemon flavour

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