Much like the other chocolate loaves I created before, these are just as easy and have a lighter feel to them as opposed to the dense chocolate beloved by my husband. I thought these would be fantastic with tea or coffee… Heated up with just a tab of butter or olive oil…

I’m interested in turning the tide on pumpkin everything – and went purist. What can be more basic than a lovely lemon poppyseed cake?

In this case, I made loaves – and they’re perfect for slicing.

You Will Need:

• Almond Flour
• Baking Soda
• Unsweetened Vanilla Almond Milk
• Monkfruit Sweetener
• Vanilla Extract
• Lemon Extract
• Poppyseeds
• Unsalted Butter
• 3 Large Eggs / 2 Extra-Large Eggs
• Olive Oil
• Loaf Pan, Cupcake or Cake Pan
  
  

Use the following measurements:

• 2 1/2 cups of Almond Flour
• 1/2 tsp of Baking Soda
• 1/3 cup of Unsweetened Vanilla Almond Milk
• 1 1/2 tbsp of Monkfruit Sweetener
• 1 tsp of Vanilla Extract
• 1 tbsp of Lemon Extract
• 2 tsps of Poppyseeds
• 2 tbsps of Unsalted Butter (melt in microwave)
• 3 Large Eggs / 2 Extra-Large Eggs

Combine all together

Whichever you choose to use, whether it’s a loaf pan, cupcake or cake pan – greasing is vitally important. I recommend you use olive oil to coat the pan. It will provide the protection you need from sticking and also a pretty sheen and flavor.

Fill with equal amounts

Bake on 350 for 25-30 mins, checking at the 25 min mark with a toothpick. If it comes out dry it’s done. If not, leave in for additional time as necessary.

When they are done, you can slice around the sides with either a butter knife or a pastry knife. You can then leave them in the vessels but I suggest removing them and setting them out to cool.

We love to take them while they’re still warm from the oven and drizzling some olive oil on them or laying a small amount of butter on them… If you decide to eat this later, just reheat with either butter or olive oil. Alternatively, you can eat with tea or coffee.

Dunking is encouraged 😉