Here’s the recipe for a delicious healthy flourless Lemon Breakfast Cake with a subtle tang of citrus (from the lemon) and a choice of 3 healthy toppings! The light and fluffy filling is studded with poppy seeds, with a tender exterior.

Absolutely NO butter, oil, flour or sugar! It’s naturally gluten-free, vegan, dairy-free and sugar-free. There’s a paleo option, too.

Using fresh lemon juice AND lemon rind is key to this popular breakfast cake recipe. It’s best to avoid bottled lemon juice and lemon extract when you make this healthy flourless Lemon Breakfast Cake!

The cake is light and fluffy on the inside, but don’t let that fool you … it’s insanely filling and a satisfying choice for your first meal of the day! It’s full of slow releasing carbohydrates, healthy fats and protein to literally keep you satisfied between breakfast and lunch. It’s a quick, one-bowl recipe.

Here are the ingredients you’ll need to make different versions of this delicious healthy Lemon Breakfast Cake and different options for a healthy topping … enough to serve 4:

For the Gluten Free/Vegan/Flourless version

2 cups gluten free rolled oats, ground into a flour
1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
1 T baking powder
pinch sea salt
1/4 cup poppy seeds
3/4 cup + 2 T dairy free milk
2 T lemon juice
2 T lemon zest
1 flax egg (can sub for 1 large egg if not vegan)
1 tsp vanilla extract
6 T nut butter of choice, melted (I used smooth almond butter)

For the Paleo option:

1/2 cup coconut flour
1 cup unsweetened applesauce
1/2 tsp baking soda
1/4 cup maple syrup (can sub for honey or agave)
1/4 cup cashew butter (can sub for almond butter or coconut oil)
vanilla extract
1/4 cup poppy seeds
1 T lemon juice
1 T lemon zest
4 large eggs, whisked lightly

Continue on to the next page to see the ingredients you’ll need for three different options for a delicious topping …

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