Lemon poppyseed cake

Lemon poppyseed cake

Jun 3 2020


1 hour

Makes 1 cake

Using almond flour and gluten free flour for this one and basing it on a recipe from the Loopy whisk (BTW she has amazingly easy and delicious recipes so check her out). I tweaked it a bit by subbing coconut oil for the butter and not making the icing (which is usually too sweet for me). It turned out insanely good and is definitely going to make its way to my kitchen many times this summer!!!


  • 1 2/3 cup of GF flour
  • 3/4 cup of almond flour
  • 3 tsp of baking soda
  • 1 cup of organic sugar
  • zest of 3 lemons
  • 2 tbsp of poppy seeds
  • 1 cup of coconut oil
  • 4 eggs, room temperature
  • 1/2 cup of milk (I used almond milk)
  • 2 tsp of vanilla extract
  • 6 tbsp of lemon juice


Preheat the oven at 350F.

Combine all the dry ingredients in a large bowl. Using  a stand up mixer with paddle attachment incorporate the coconut oil until it resembles crumbles.

In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry, coconut oil mixture and whisk until smooth.

Transfer to a lined (8x8) baking pan and bake for 45-50 minutes or until a toothpick comes out clean.

Sprinkle some powder sugar on top and enjoy!!

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