Lemon Poppyseed Cake
I have been on the hunt for a homemade grain-free, dairy-free and refined sugar-free cake that actually taste worthy for a VERY long time. I have found a few box cakes that are pretty good, but none that are from scratch that I would take somewhere for others to share. I recently was lucky enough to host Caley at the Benton House and I really wanted to impress her with my breakfast baking skills. I found this recipe that was developed by Sweet Laurel out of L.A. and gave it a try. I do not take this statement lightly... IT WAS THE BEST LEMON POPPYSEED CAKE I'VE EVER HAD. And I don't just mean out of gluten-free cakes. I mean out of all cakes. I can't wait to try new variations like orange, almond, chocolate...
Grain-Free Lemon Poppy Seed Bundt Cake with Coconut Butter Glaze
Yields one standard bundt
For the bundt cake:
- 4 cups blanched almond flour
- ½ tsp Himalayan pink salt
- 1 tsp baking soda
- 3 eggs
- ¾ cup full fat coconut milk or almond milk
- 1 cup 100% maple syrup
- 2 Tbsp lemon zest
- ¼ cup lemon juice
- 2 Tbsp poppy seeds
For the coconut butter glaze:
- ¼ cup coconut butter
- 2 tsp 100% maple syrup or honey
- ½ tsp lemon juice
- ¼ tsp vanilla extract
- ¼ cup coconut milk or almond milk
1. Preheat oven to 350. Generously grease bundt cake pan with coconut oil. Combine almond flour, salt and baking soda in a bowl.
2. In a separate bowl, whisk together the eggs, coconut milk, syrup, lemon zest and lemon juice. Add flour mixture, then stir in poppy seeds.
3. Pour into greased pan. Bake for 40-50 minutes.
4. Allow the cake to cool for about an hour. Flip onto plate and prepare glaze.
5. To make the coconut butter glaze, mix all ingredients over very low heat. Allow to cool. If you’d like your icing thinner, add more coconut milk or almond milk. For thicker glaze add more coconut butter.
6. Pour glaze over bundt and enjoy!