Lemon Poppyseed Breakfast Cake (V and GF)
Try this Lemon Poppyseed Breakfast Cake (V and GF) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tbsp baking powder
- 1 tsp vanilla extract
- juice of one lemon
- 1/4 cup coconut oil melted
- 1/2 cup coconut sugar
- zest of one lemon
- 2 tbsp maple syrup
- dry:
- wet:
- 1 1/4 cup almond milk
- dash of sea salt
- 1 tbsp ground flaxseed + 3 tbsp water
- 1 1/2 cups brown rice flour
- 3 tbsp poppyseeds
- coconut whipped frosting:
- 1/3 cup coconut cream (i used the trader joes brand)
- Carbohydrate 36.5020095316119 g
- Cholesterol 1.990625 mg
- Fat 9.80219578699946 g
- Fiber 2.67849996315688 g
- Protein 4.9936678125 g
- Saturated Fat 6.55392264559755 g
- Serving Size 1 1 slice (101g)
- Sodium 40.5622812500485 mg
- Sugar 33.823509568455 g
- Trans Fat 0.598250000339156 g
- Calories 252 calories
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!
