HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE

A delicious healthy flourless lemon poppy seed breakfast cake with a subtle tang of citrus from the lemon! The light and fluffy filling is studded with poppy seeds, with a tender exterior- It’s naturally gluten free, vegan, dairy free and sugar free, with a tested paleo option- Even the frosting is healthy too! 
Not even kidding you guys- this went on for at least five minutes. I pretty much had to tell my mum that her cooking was better than an Indian buffet and that the Persians invented everything. Only then did she tell me the lemon rind and lemon juice proportions in her lemon poppy seed loaf. 
Healthy Flourless Lemon Poppy Seed Breakfast Cake- Light and fluffy on the inside, tender on the outside, an accidentally healthy breakfast, dessert or snack- Absolutely NO butter, oil, flour or sugar! {vegan, gluten free, paleo recipe}- thebigmansworld.com
I don’t actually know why I claimed to be allergic so said loaf growing up- I think it comes down to being blessed with mum making other sweet treats, in which the lemon flavored ones got the stink eye. That, and the fact that I associated citrus foods to only be reserved to savory recipes. 

A healthy, flourless lemon poppy seed breakfast cake- The light and fluffy filling is studded with poppy seeds, with a tender exterior- It's naturally gluten free, vegan, dairy free and sugar free, with a tested paleo option- Even the frosting is healthy too!

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 (see SHOP page on the menu bar)
  • 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
  1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
  3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.
  4. Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven (Paleo option can take up to 50 minutes!), or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
  5. To make the frostings (Except for the cream cheese one)
  6. Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.
Notes
Breakfast cake is freezer friendly- It's best kept in the refrigerator. If you decide to use the frosting(s), it's best to keep them separate.

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