Dairy-Free Lemon Poppy Seed Cake With Almonds
Dairy-Free Lemon Poppy Seed Cake With Almonds A dairy-free lemon poppyseed cake I made for Easter.
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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)
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