SKINNY (Gluten Free) Lemon-Poppy Seed Breakfast Cake

SKINNY (Gluten Free) Lemon-Poppy Seed Breakfast Cake


  • 1/2 c coconut oil

  • 1/2 c maple syrup

  • 2 eggs

  • 1 large lemon (juice squeezed)

  • 3 T grated lemon rind

  • 1/4 c almond milk

  • 1/4 c almond butter

  • 1 T vanilla extract

  • 1 c almond flour

  • 1/2 c banana (or coconut) flour

  • 1 T baking soda  

  • 4 T poppy seeds


  1. Preheat oven to 350 degrees

  2. In blender or kitchen aid, combine: coconut oil, maple syrup, eggs, squeeze lemon juice, lemon rind, almond milk, almond butter, and vanilla extract. Mix on medium, then high until well blended.

  3. In a separate bowl, combine almond flour, banana flour, baking soda, and poppy seeds.

  4. Gently pour dry ingredients into wet and mix on low, then medium until well blended.

  5. Grease a 9×13 glass dish with non-stick spray and pour batter into pan.

  6. Bake for 25-35 minutes or until golden brown

  7. ENJOY 

Make sure you snap a beautiful pic and check in with the community using @blossomingmommyandbaby and #blossomingmommyandbaby! ENJOY your breakky cake!