This Healthy Lemon Poppyseed Cake is so moist and filling, and light and refreshing from the lemon. This could work as both a dessert treat and a balanced breakfast. This cake doesn’t have any added sugar, it’s 100% whole grain, and has a healthy dose of protein and fiber too!
Ingredients
- 120g (1 cup) Whole Wheat Pastry Flour
- 64g (⅓ cup) Granulated Erythritol
- 34g (6 tbs) Vanilla Whey Protein Powder
- 1 tbs Poppyseeds
- 1 tsp Double-Acting Baking Powder
- ¼ tsp Baking Soda
- ⅛ tsp Salt
- 246g (1 cup) Unsweetened Applesauce
- 57g (¼ cup) Plain, Nonfat Greek Yogurt
- 3 Large Eggs
- 42g (3 tbs) Avocado Oil (or another neutral oil)
- 5 tsp Lemon Zest
- 2 tsp Liquid Stevia Extract
- 2 tsp Natural Butter Flavor
- 1 tsp Vanilla Extract
Instructions
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Preheat your oven to 375 degrees Fahrenheit. Spray an 8×4″ loaf pan with cooking spray and line one way with parchment paper.
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In a small bowl, whisk together the whole wheat pastry flour, erythritol, protein powder, poppyseeds, baking powder, baking soda, and salt.
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In a large bowl, whisk together the applesauce, yogurt, eggs, and oil. When smooth, whisk in the lemon zest, stevia extract, butter flavor, and vanilla extract.
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Dump the dry ingredients over the wet ingredients and whisk together JUST until everything is incorporated.
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Transfer batter into the prepared loaf pan and bake for ~40 minutes, or until the surface of the cake springs back when tapped. Let cool slightly in the pan, then transfer to a wire cooling rack to cool completely. Slice and serve!
Recipe Notes
To store, cover and keep refrigerated for up to 5 days.
