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

• Preheat your oven to 375 degrees Fahrenheit.  Spray an 8×4″ loaf pan with cooking spray and line one way with parchment paper.
• In a small bowl, whisk together the whole wheat pastry flour, erythritol, protein powder, poppyseeds, baking powder, baking soda, and salt.
• 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.
• Dump the dry ingredients over the wet ingredients and whisk together JUST until everything is incorporated.
• 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.