Lemon Raspberry Poppy Cake

Ever since I was young, my mother would tell me that my diet and cravings are almost identical to hers. She and I are the fruit lovers, salad eaters, sweet tooth of the house and that hasn’t changed in the last 20 or something years. Like my mother, I always crave a little something sweet after dinner, but the guilt from indulging every night would outweigh the satisfying feeling from consuming the dessert. To compromise, I made a lemon raspberry poppy cake that’s gluten-free and follows the Paleo diet; now she and I can enjoy a little something something without feeling that extra something on our waists.

lemon raspberry poppy cake

lemon raspberry poppy cake

 
Lemon raspberry poppyseed cake
Serves 12
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Total Time
40 min
Total Time
40 min
315 calories
32 g
47 g
20 g
5 g
3 g
96 g
171 g
12 g
0 g
16 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 315
Calories from Fat 171
% Daily Value *
Total Fat 20g
31%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 47mg
16%
Sodium 171mg
7%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
10%
Sugars 12g
Protein 5g
Vitamin A
2%
Vitamin C
13%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 385 grams almond flour
  2. 4 tbsp poppy seeds
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. zest and juice of 1 lemon
  7. 1 tsp vanilla extract
  8. 150 grams raw honey
  9. 100 ml olive oil
  10. 3 eggs
  11. 320 grams raspberries
Instructions
  1. Preheat oven to 350 degrees F.
  2. Whisk together the dry ingredients from the almond flour - lemon zest in a large mixing bowl.
  3. In a separate bowl, mix together the lemon juice, honey, olive oil and eggs. Make a well in the center of the dry ingredients and pour the lemon juice mixture in. Whisk together until combined. Carefully fold in the raspberries.
  4. Line muffin pan with liners or spray loaf pan with coconut spray. Pour batter into desired baking tray. Bake muffins for 18-20 minutes and about 30 minutes for the cake or until a toothpick inserted in the center comes out clean. Remove cake from oven and cool on a wire rack completely.
beta
calories
315
fat
20g
protein
5g
carbs
32g
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Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

Like many Paleo desserts, this one is a cinch to make. You can have everything ready in 40 minutes or less depending on how quickly you can mix those ingredients together!
 
Most Paleo desserts use one of two flours. almond flour or coconut flour. Almond flour can be prepared at home since all it is is ground blanched almonds. This also explains why almond flour is also referred to as almond meal. The great quality of almond meal is that it adds moistness and a nuttiness to baked goods. Although the calorie count may be on the higher end, the almond meal is composed of natural healthy fats, making the cake a somewhat healthy dessert. 
 
You can change the baking vessel in which you would like to bake the cake in from a muffin pan to a loaf pan to even a bundt mold. Dust with powdered sugar if you’re not on the Paleo diet and serve for breakfast, snack, or dessert! The moist cake is filled with tart raspberries that nicely complement the subtle lemon and honey flavors. What a delight!
 
lemon raspberry poppy cake
 
lemon raspberry poppy cake
 
 
 
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2 Comments

  1. I always crave something sweet after dinner to. This sounds lovely, I love lemon and raspberries together. Visiting from Saturday Night Fever. I co-host Sweet and Savoury Sunday and would love for you to link up with us this weekend.

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