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Lemon Poppy Seed Cake (Vegan, Gluten-Free)

Updated on March 9, 2015

Pucker Up!

The sweet smell wafting from your kitchen will make everyone want to kiss the cook! This dessert brings lots o' love and no love handles. Protein flours and a hint of lemon are combined to make this sweet-tart recipe for your sweetheart. FYI, it packs up quick and travels easy for a romantic picnic or a party at a friend's house.

Preheat oven to 350 degrees

Spray mini-cake dish or oven safe bowl with olive/canola or no calorie non-stick spray


  • 1/4 cup almond flour
  • 2 tablespoons teff flour
  • 2 tablespoons garbanzo bean flour
  • 1/4 cup truvia
  • 1 tablespoon flax meal or one mashed banana
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 tablespoon poppyseeds
  • 1/2 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • Optional: zest of one lemon
  • Prep time: 5 min
  • Cook time: 30 min
  • Ready in: 35 min
  • Yields: 1-2


  1. Mix ingredients and place bowl in oven for 30 minutes at 350 degrees
  2. Let cool
  3. Eat out of the bowl or flip it out onto plate, slice and share!
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Nutrition Information:

Calories: 100-200

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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