Lemon Poppy seed Breakfast Cake

Desserts

This light and fluffy lemon poppy seed breakfast cake is insanely satisfying and filling for the first meal of the day. Full of slow-releasing carbohydrates, healthy fats, and protein, this gluten-free, vegan, and dairy-free recipe will keep you full between breakfast and lunch. Indulge in a dessert-like breakfast and share the recipe with friends!

Ingredients

Batter:

  • 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)

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

Coconut butter frosting:

  • 4-6 T coconut butter, melted
  • 2 T granulated sweetener of choice
  • Dairy free milk to thin out

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.

To make the frostings

  1. Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed.
  2. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.