Lemon Poppyseed Cake (Grain-Free)

Adapted from The Whole Journey


4   Tbsp coconut oil
6   eggs
½   cup (120 ml) coconut milk
6    tablespoons sugar or xylitol (natural sweetener*)
1     teaspoon vanilla extract
½    teaspoon lemon zest
½    cup (56 g) coconut flour
½    teaspoon baking powder
½    teaspoon sea salt
½    lemon, juiced

1 teaspoon poppyseeds, optional

Preheat oven to 350°F (180°C). Place coconut oil in an 8x8-inch (20x20 c) pan. Place pan in oven to melt the coconut oil. Once the coconut oil is melted (probably 2 minutes or less), remove the pan from the oven and let it cool.

While coconut oil is melting, whisk the eggs, coconut milk, sugar or xylitol, vanilla, and lemon zest together.  In a separate bowl, combine coconut flour, poppyseeds, baking powder, and salt. Stir the dry ingredients into the wet ingredients. 

Once pan with melted coconut oil is cooled enough to handle, carefully swirl the coconut oil around the pan, making sure to grease all sides. Pour the remainder of the coconut oil into the batter and mix until all lumps are gone.

Pour the batter into the greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.


Xylitol - NOTE: not all people tolerate xylitol well.  It can cause stomach upset.