It's a rather odd sounding title, isn't it? This recipe was a spin off my primal gingerbread cake, as well as my grain-free waffle recipe. I wanted a simple coconut flour-based grain-free baked good that I could whip up fast and was super easy. So I experimented, and made this! It was delicious on the first go! This cake has just the right amount of cakey-ness to satisfy my (occasional) bread cravings, but without being loaded with sugar or refined gluten-free grains. It is also nut-free and Paleo! My first version was a spiced flavor with lots of ginger and a touch of molasses, and my second (this version) was lemon poppy seed, but feel free to change spices and flavor extracts for a different taste. I know I will be sharing several different versions as time allows me :) This bread bakes thin in the pan, so I used two squares and spread some grass-fed butter in between both sides, to make little "sandwich" looking treats. The whole batch lasted me nearly two weeks, and I was very happy to have something interesting (besides veggies) to nibble on at lunch time :) It's also a great way to add some more coconut oil and grass-fed butter to your diet, which are rich in good for you saturated fats and fat-soluble activators, which our bodies, brains, and hearts desperately need!
Grain-free Lemon Poppy Seed Coconut Flour Cake.
makes one 9x13 pan
1/3 cup organic coconut oil - source
2/3 cup warm water
6 happy eggs
1/3 cup + 2 Tbsp (or 1/3 cup heaping) organic coconut flour - source
1/4 cup honey - mine was wildflower runny honey
1 tsp baking soda
1/2 tsp organic lemon extract
2 tsp poppy seeds
zest of one organic lemon
To make your lemon poppy cake:
1. Place coconut oil and warm water in a medium sized bowl, whisk vigorously for about 2 minutes or until white, glossy and homogenous (and no longer clumpy).
2. To the same bowl, add flour, and remaining ingredients. Whisk until incorporated.
3. Pour batter into a greased 9x13 pan (I used coconut oil), and bake at 350 degrees non-convection for exactly 20 minutes.
4. Pull pan from the oven and place on a baking rack to cool. Transfer to the fridge to cool some more. Cut into squares when cool, and spread with your favorite filling. I used grass-fed butter! Yum! Sun-butter or cashew butter would go nicely with these too.
Spread something fun inside and enjoy :) PS-- Don't you love my plates! I found them last year at Sur La Table, and I absolutely love them! I'm so happy they survived the trek from Southern California to Seattle!