This lemon poppyseed breakfast cake is the ultimate treat. It’s filled with flavor, is naturally sweet, and delicious. Top it with some coconut whipped cream frosting, serve it with a nice iced latte, and call it breakfast. It’s vegan, gluten free, and refined sugar free as well.
There are a lot of things I love, and one of them is lemon poppyseed flavored foods.
I tend to like the under appreciated flavors. Growing up, my favorite ice cream flavor was rainbow sorbet (those big cartons at the grocery store were my LIFE), and I was always a sour > sweet candy gal. When people asked me why I liked those flavors, I would say “well, no one talks about them!” or I would get really weird and say “I like rooting for the underdog.”
Nowadays, that hasn’t changed. I still like sweet, fruity ice cream, and I’m a die hard ice coffee fan (iced > hot any day). One of the flavors I LOVE is lemon poppyseed. The first recipe on my blog was lemon poppyseed pancakes (never look at that post, it’s horrendous), and on national donut day, I got a lemon poppyseed donut. It’s not my go-to flavor, but if the restaurant has the option, I’ll probably get it. In France, I had a lemon poppyseed macaroon and it was OUT OF THIS WORLD. Okay, you get the point.
This originally was going to be a breakfast bread, but you know what’s better than bread- CAKE. CAKE CAKE CAKE (not that kind of cake).
As I’ve said before, I’m not a huge frosting person, so I decided to make a coconut whipped cream frosting for a different, dairy free, and less overpowering flavor. The cake is sweet and delicious, so you don’t need a ton of frosting. As for the cake, I used Brown Rice Flour from One Degree Organic Foods. One Degree Organic Foods has tons of gluten free options for baking, which is one of the many reasons I love them! They use natural ingredients, don’t believe in any type of artificial foods, and are my favorite brand for baking. You MUST get your hands on their flours, cereals, and granola, because they’re amazing.
So guys, I made breakfast cake, and you should defiantly make this. Unlike breads, this cake is ready in 30 minutes, and the coconut topping is WAY easier than your average frosting. This cake is vegan, gluten free, refined sugar free, and absolutely delicious! You MUST make it.
If you make this cake, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1½ cups brown rice flour
- 1 tbsp baking powder
- ½ cup coconut sugar
- 3 tbsp poppyseeds
- Zest of one lemon
- Dash of sea salt
- 1¼ cup almond milk
- Juice of one lemon
- 1 tbsp ground flaxseed + 3 tbsp water
- ¼ cup coconut oil, melted
- Coconut whipped frosting:
- ⅓ cup coconut cream (I used the Trader Joes brand)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pre-heat your oven to 400 degrees. Prep the flax egg by mixing the flaxseed + water.
- In a large mixing bowl, mix together all the dry ingredients. Add in the lemon juice, milk, and flaxegg. Mix together well, and pour in the coconut oil, Mix until a thin consistency.
- Spray a loaf pan with cooking spray, and add the batter to it. Bake for 30-32 minutes (do not over cook!), and once done, let cool for 30 minutes.
- Prepare the frosting by mixing the ingredients in a bowl. Using a stand mixer (or hand mixer), whip for 3-4 minutes until fluffy.
- Once the bread has cooled, cut into 8 slices, spread frosting on, and enjoy!
This post is sponsored by One Degree Organic Foods. All opinions are my own and I truly believe everything I’ve said.
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