Dairy-Free Lemon Poppy Seed Cake With Almonds – Kitchen Julie

Ingredients

• 5 medium eggs
• 100g of unrefined brown sugar
• 75 g of coconut palm sugar
• 240g of spelt flour
• 70 g of ground almonds
• 50g of poppy seeds
• 110g (120ml) of unrefined coconut oil
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla extract or vanilla bean paste
• a generous pinch of sea salt
• 160 ml of lemon juice
• zest of 2 lemons
• 60 ml lemon juice
• 60 ml of lemon juice
• powdered sugar
• couple of handfuls of whole almonds
• couple of tablespoons of pure maple syrup
• generous amount of sea salt
• lemon thyme and lemon zest (optional)