Healthy Lemon Poppy Seed Crumb Cake
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
40 mins
-
Total Time
45 mins
-
Servings
12 servings
-
Calories
211 kcal
-
Cuisine
American, International
Healthy Lemon Poppy Seed Crumb Cake
Description
Healthy Lemon Poppy Seed Crumb Cake combines almond flour and coconut flour to create a moist, tender cake lightly sweetened with real maple syrup. Fresh lemon juice and zest brighten the flavor, complemented by poppy seeds that add a delicate texture. The batter includes Greek yogurt and melted coconut oil for richness without heaviness. A buttery crumb topping made from almond flour, coconut sugar, and coconut oil adds a crisp contrast baked directly on top.
The cake is baked in a parchment-lined 8x8 inch pan at 350°F for about 38 to 42 minutes, tested with a toothpick for doneness. This size is suitable for sharing or enjoying for several days. The crumb topping adds a slight crunch that complements the softly dense cake inside.
This lemon crumb cake is enjoyable on its own or paired with a cup of tea or coffee as a light dessert or breakfast treat. Its balance of sweet and tart flavors makes it versatile for various occasions where a less sweet cake is preferred.
Notes suggest coconut sugar can be replaced by light brown sugar, and coconut oil may be substituted with melted unsalted butter. Store the cake covered at room temperature for up to 3 days or refrigerate up to 5 days. It also freezes well for 2 to 3 months when wrapped tightly.
Ingredients
Cake:
- 2 egg
- ½ cup Greek yogurt I used Chobani 0%, nonfat plain
- ½ cup maple syrup real
- ¼ cup coconut oil melted unrefined
- ¼ cup lemon juice fresh
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 2 tablespoon coconut flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- lemon about 1 teaspoon packed, zest of 1
Crumble:
- ⅓ cup almond flour
- ¼ cup coconut sugar
- lemon about 1 teaspoon packed, zest of 1
- 2 ½ tablespoon coconut oil melted unrefined
Instructions
- Preheat your oven to 350°F and lightly grease, and line an 8” x 8” tin with parchment paper.
- Zest your lemon and set it to the side.
- In a large mixing bowl, whisk eggs, yogurt, maple syrup, melted coconut oil, fresh lemon juice, and vanilla extract until smooth.
- Add in almond flour, coconut flour, poppy seeds, baking powder, baking soda, and salt.
- Gently hand fold in lemon zest and pour into the lined baking tin.
- In a small bowl, combine all the crumble toppings and evenly sprinkle on top of the batter.
- Bake for 38 - 42 minutes, or until a toothpick comes out clean.
Notes
- You may substitute coconut sugar with light brown sugar if preferred.
- Melted unsalted butter can replace coconut oil for a slightly different moisture and flavor profile.
- Store the cake covered with foil or plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freeze the cake wrapped tightly or in an airtight container for 2 to 3 months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 155mg | 6% |
| Potassium | 65mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
