Lemon Poppy Seed Cake

Serves 6 to 8

This recipe is a good example of how to use your creativity and preferences to create new variations. When I was dreaming up how to do a gluten-free take on the classic combination of lemon and poppy seeds, I thought almonds and coconut would be a delicious complement. The result is a cake that’s moist and scrumptious, with a fun interplay of flavors and textures. Zest the lemon before you squeeze the juice; it works so much better that way.

Lemon Poppy Seed Cake from Gluten-Free Recipes for the Conscious Cook

2 eggs

1 cup apple or peach juice

1/4 cup melted extra-virgin coconut oil

1/2 cup maple syrup

1 tablespoon lemon zest

1/4 cup freshly squeezed lemon juice

1 tablespoon vanilla extract

3/4 cup finely ground raw almonds or almond flour

1/2 cup brown rice flour

1/3 cup poppy seeds

1/3 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon sea salt

Preheat the oven to 350ºF. Generously oil a standard loaf pan or 9-inch round cake pan.

Whisk the eggs in a large bowl. Add the remaining ingredients and stir until thoroughly combined.

Pour the batter into the prepared pan and bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool for at least 30 minutes before slicing and serving.

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com

For more Delicious Recipes by Leslie Cerier, The Organic Gourmet, please visit: www.lesliecerier.com