-
Servings
8 -
Prep Time
20 Minutes -
Cook Time
25-27 Minutes -
Total Time
50 Minutes -
Difficulty
Easy
Ingredients
Base
| 90g | milk (1/4 cup + 2 tbsp) |
| 120g | mashed bananas or apple sauce (1/2 cup) |
| 75g | maple or agave (3.75 tbsp) |
| l90g | lemon juice (1/4 cup + 2 tbsp) |
| 40g | coconut sugar (4 tbsp) |
| 155g | oat flour (1.5 cup + 4tbsp) |
| 1.125 | tsp bicarbonate of soda |
| 90g | almond flour (3/4 cup) |
| Pinch of salt | |
| 1 | tbsp lemon zest |
| 2 | tbsp poppy seeds or black sesame seeds (15g) |
FROSTING
| 1 | tbsp lemon zest |
| Powdered sugar icing (I used monkfruit as a natural alternative) | |
| Or my natural banana frosting (3 ripe bananas, 10 tbsp coconut oil, 1.5 tbsp coconut flour) |
This recipe is from a homemade afternoon tea we had yesterday, and it is heavenly. Lemony and bright, light and tender, lemon poppy seed cake. The sponge is soft, buttery, and full of zesty lemon 🍋 You can drizzle it in a light frosting (Optional) to give it a little extra moistness.
METHOD
- Preheat the oven to 180C
- Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
- Add the remaining dry ingredients in a large mixing bowl and stir, excluding the poppy seeds
- Once the batter is smooth, stir in the poppy seeds, pour into a lined loaf tray and bake for 25-27 minutes until just golden
- For the frosting, either add a little plant milk to your monkfruit sweetener for a white icing, or blitz the banana, coconut oil (room temperature) and coconut flour in a blender and dollop on top. Top with more poppy seeds and lemon zest.