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Healthy Lemon Poppyseed Loaf Cake (Grain Free, Gluten Free, Refined Sugar Free)

breakfastdairy freedessertgluten freegrain freerefined sugar freesnack

I haven’t had a ton of time to come up with new recipe ideas lately. I’ve been traveling several times a month to speak at events, and gearing up for my book launch is taking way more out of me than I expected.

So, I asked you guys on Instagram what you wanted me to make a healthier version of. Yes, it was lazy, but oh my God, did you guys deliver. So many great ideas (if you’re reading this and you really want me to create a recipe and you missed my Insta-story request, no worries—just DM me!). The one that made my mouth immediately water, though, was the Lemon Poppyseed cake.

I love lemon and poppyseed as a flavor combination—it takes me straight back to the warm, buttery muffins from my childhood. Those, of course, were often made with the aid of baking mix and were filled with artificial flavors and refined flours and sugars. This cake, however, is not (surprise! Such are the things that happen when you read a healthy food blog).

It’s made with an almond flour base that gives it a rich, moist crumb, and fresh lemon zest provides the sweet citrus zing. It’s protein-packed from the eggs and the almond, and the poppy seeds add little crunchy bits of life to the whole mix.

I’ve sliced up the whole loaf and stored it in my freezer, and most mornings, I take out a piece at a time and toast it. Top with blueberry compote (recipe here) or just a bit of pasture-raised butter—it’s a crave-worthy way to start your day that won’t leave you with a blood sugar crash before lunch.

Best of all? It’s super easy to make.

Print
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Healthy Lemon Poppyseed Loaf Cake

Healthy Lemon Poppyseed Loaf Cake (Grain Free, Gluten Free, Refined Sugar Free)


  • Author: Liz Moody

Ingredients

Scale
  • 2 1/3 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine-grain sea salt
  • 2/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 4 medium eggs
  • 1/4 cup avocado oil
  • Zest of 1 organic lemon
  • 3 tablespoons poppy seeds

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line a 9×5 inch loaf pan with parchment paper, leaving a bit of extra hanging over the sides.
  2. In a large bowl, mix together the almond flour, baking powder, baking soda, salt, vanilla, eggs, maple syrup, avocado oil, and lemon zest until smooth. Add in poppy seeds and stir well to distribute. 
  3. Pour batter into the prepared loaf pan. Bake for 45 minutes – 1 hour, or until a toothpick inserted into the center comes out clean.

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Comments

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  1. Alice says:

    This loaf was so good I felt compelled to comment, which I never do. It’s practically perfect. Moist, holds together nicely, hint of lemon and a nice crunch with the poppy seeds. It’s a keeper, one of those snacking cakes to keep in rotation that you don’t have to feel guilty about. I didn’t have parchment, only aluminum foil, and it came out beautifully after 45 minutes. I’ll 100% be making this again, thank you!

    1. Liz Moody says:

      Wow, that’s so kind of you to say! Thanks for the kind words, and I’m so glad you love it as much as I do! xo, Liz

  2. Misty says:

    LOVE THIS RECIPE! Will be making it many, many more times. So easy and delicious! Turned out perfect!

  3. Meredith Riemersma says:

    Love this recipe! I want to make it for a party, but a friend who has an egg allergy will be in attendance. What can I use as a substitute for the eggs?

    1. Liz Moody says:

      Hi Meredith — Mashed banana or applesauce are two really popular substitutes!
      Xo Liz

  4. Kathryn says:

    Have you tested this web a flax egg by any chance?? Out of eggs!

    1. Liz Moody says:

      Hi Kathryn — This would work!
      Xo Liz

  5. Stephanie says:

    This was soooooo good! HOnestly I was shocked at how delicious and easy this was. I will 100% be making it again!