Moist Lemon Poppy Seed Cake

VEGAN IN THE FREEZER (1)
Lynda M.: "Perfect!! Used maple sugar instead of coconut sug…" Read More
10Ingredients
60Minutes
250Calories

Ingredients

US|METRIC
  • 2 cups all-purpose flour
  • 3/4 cup coconut sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup water
  • 1/2 cup coconut oil
  • 1 teaspoon almond extract
  • 2 tablespoons fresh lemon juice (you can also substitute grapefruit juice)
  • 4 tablespoons poppy seeds
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    NutritionView More

    250Calories
    Sodium8% DV190mg
    Fat15% DV10g
    Protein6% DV3g
    Carbs13% DV39g
    Fiber4% DV1g
    Calories250Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol
    Sodium190mg8%
    Potassium60mg2%
    Protein3g6%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber1g4%
    Sugars22g44%
    Vitamin A0%
    Vitamin C2%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Lynda M. 3 years ago
    Perfect!! Used maple sugar instead of coconut sugar since that is what I had in hand will definitely make again

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