Vegan lemon poppyseed coffee cake

The recipe for this cake is from Dr. Steven Gundry’s Plant Paradox Cookbook. It has the best flavor without needing real sugar! I doubled the recipe to fill a bundt cake pan but you can make this in a loaf pan or muffin tin.

Ingredients

1 1/2 cups almond flour

1/4 cup coconut flour

1/2 teaspoon salt

1 teaspoon baking soda

3 VeganEggs (at the time of making this recipe, VeganEgg was soy-free; you’ll have to confirm Neat Egg is PP approved but I believe it is)

1/2 cup Swerve

1/4 cup avocado oil

Juice of 3 lemons

Zest of 2 lemons

1/4 cup unsweetened coconut milk, full fat

1 teaspoon vanilla extract

2 tablespoons poppyseeds

Instructions

Spray loaf pan or muffin tin with olive oil spray. Preheat oven to 350 degrees.

In a large bowl, whisk together almond flour, coconut flour, salt and baking soda.

In a small bowl, combine eggs, swerve, avocado oil, lemon juice, zest, coconut milk and vanilla.

Whisk wet ingredients into dry ingredients.

Fold in poppy seeds then transfer to pan.

Bake for 35-40 minutes, until edges are golden and a toothpick comes out clean.

Let cool before removing from pan.

I plan to make a vanilla coconut drizzle for the top, will add to this recipe when I make a glaze.