Lemon poppyseed is one of my favorite cake flavors and this recipe did not disappoint.
Ingredients:
✨1/4 cup Avocado oil (or oil of choice)
✨3/4 cup Coconut Milk
✨1/3 cup lemon juice
✨2 Tbsp lemon zest
✨2/3 cup organic brown sugar (or sweetener of choice)
✨1/3 tsp vanilla extract
✨1/3 tsp almond extract
✨1/3 tsp lemon extract
✨Pinch salt
✨3 Tbsp poppy seeds
✨1 Tbsp Root and Bones pine pollen
✨1 1/4 cup almond flour
✨1 1/4 cup gluten free flour (I prefer the Bob's red mill 1 to 1 baking mix)
✨1Tbsp baking powder
✨1/4 tsp baking soda
Directions:
1. Preheat oven to 350*
2. Combine avocado oil, coconut milk, lemon juice, lemon zest, brown sugar, extracts, salt, poppy seeds, pine pollen and almond flour
3. Sift in flour, baking soda and baking powder
4. Mix well
5. Transfer to greased and lined loaf tin
6. Bake for 45 minutes until brown or inserted skewer stick comes out clean
7. Allow to cool completely
8. Smother with HumYum Vegan Caramel Sauce
9. Enjoy!