Gluten-Free Lemon Poppyseed Loaf Cake
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Bakerita · by Rachel Conners★ 5.0 (1)

Gluten-Free Lemon Poppyseed Loaf Cake

NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 9%
CARBS 43G53% OF CAL
4G FIBER15G OTHER25G TOTAL SUGAR
FAT 17G47% OF CAL
9G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light, moist gluten-free lemon poppyseed loaf cake with a bright lemon glaze. Easy to make in one bowl, it's refreshing and suitable for those avoiding gluten or grains.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • ¾ cup (183g) unsweetened applesauce
  • ½ cup (72g) coconut sugar
  • ¼ cup (56g) unsweetened almond milk (or dairy-free milk of choice)
  • ¼ cup (56g) raw cashew butter (or other nut or seed butter)
  • ¼ cup (50g) refined coconut oil (melted)
  • 3 tablespoons fresh lemon juice (from 1 large lemon or 2 small lemons)
  • 1 tablespoon freshly grated lemon zest (from about 2 lemons)
  • ½ teaspoon vanilla extract
  • 1 cup (140g) cassava flour
  • 1 cup (96g) blanched almond flour
  • 2 tablespoons (13g) flax meal
  • 2 tablespoons poppy seeds
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • ¼ cup coconut butter (melted)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pure maple syrup
  • 2 to 4 tablespoons almond milk (warmed)
PREP
10M
SODIUM
73MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.