Grain Free Lemon Poppyseed Cake
| Servings | Prep Time |
| 12 | 15minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
- 4cups blanched almond flour
- 1/2tsp salt
- 1tsp baking soda
- 3 eggs
- 3/4cup full-fat unsweetened coconut milk
- 1cup pure maple syrup
- 1TBSP pure lemon extract
- 1/4cup poppy seeds
For the glaze
- 1/2cup coconut cream concentratemelted
- 1TBSP full-fat unsweetened coconut milk
- 3TBSP pure maple syrup
- 1/2tsp pure vanilla extract
- 1/2tsp pure lemon extract or lemon zest
- water
Instructions
- Preheat oven to 350 degrees and grease a bundt cake pan with coconut oil (VERY important!)
- In a large bowl, combine the dry ingredients.
- In a separate bowl, whisk together the eggs, coconut milk, syrup, and lemon extract.
- Stir into dry ingredients, then stir in poppy seeds.
- Pour into greased pan.
- Bake in oven for 40-50 minutes, until toothpick inserted comes out clean.
- Let cool for 30 minutes (VERY important!) on a wire rack before turning upside-down onto a serving platter. Let cool another 10-15 minutes before drizzling with glaze.
Instructions for the glaze
- Combine the coconut cream concentrate, coconut milk, syrup, lemon extract and vanilla in a bowl.
- It will thicken, so add water slowly until it gets to a “glaze” consistency.
- After cake has cooled, drizzle glaze over it and store in fridge for best results.