Healthy Flourless Lemon Poppy Seed Breakfast Cake Recipe

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Ingredients

For the Gluten Free/Vegan/Flourless version

2 cups gluten free rolled oats, ground into a flour

1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)

1 T baking powder

pinch sea salt

1/4 cup poppy seeds

3/4 cup + 2 T dairy free milk

2 T lemon juice

2 T lemon zest

1 flax egg (can sub for 1 large egg if not vegan)

1 tsp vanilla extract

6 T nut butter of choice, melted (I used smooth almond butter)

For the Paleo option

1/2 cup coconut flour

1 cup unsweetened applesauce

1/2 tsp baking soda

1/4 cup maple syrup (can sub for honey or agave)

1/4 cup cashew butter (can sub for almond butter or coconut oil)

vanilla extract

1/4 cup poppy seeds

1 T lemon juice

1 T lemon zest

4 large eggs, whisked lightly

For the protein frosting

3 scoops vanilla protein powder

1-2 T granulated sweetener of choice (optional)

1-2 T nut butter of choice (optional)

Dairy free milk to form batter

For the coconut butter frosting

4-6 T coconut butter, melted

2 T granulated sweetener of choice

Dairy free milk to thin out

For the basic cream cheese frosting

Dairy free cream cheese (can sub for any cream cheese)

2 T granulated sweetener of choice

pinch cinnamon

Instructions

Get full recipe >> Healthy Flourless Lemon Poppy Seed Breakfast Cake @ The Big Man’s World

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