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![Vegan Lemon Cake with Poppy Seeds [Gluten-Free, Oil-Free]](https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xOTE2MDY0OC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTc0MzY5MjY5OH0.xICIs7LwY_Kd8lpD6DyD5WoTPjuku6aRm-xk7JQGVhU/img.jpg?width=600&height=900)
Here's an easy recipe for gluten-free vegan lemon cake with poppy seeds. It comes with chocolate frosting and tons of healthy legumes and veggies hidden inside and all the oils and refined sugars left outside. You won't be able to resist the delicate lemon flavour combined with creamy-dreamy chocolate topping. Also suitable for those struggling with Candida overgrowth.
1 can chickpeas
5.3 oz summer squash
7.05 oz oat milk
1/2 tsp Himalayan salt
3.5 tbsp date sugar
0.9 oz tahini
1.5 tbsp. chia seeds ( ground )
1 tbsp. mesquite flour
4 tsp. dried lemon zest
Dry::
1.4 oz coconut flour
0.53 oz almond flour ( fat reduced )
1.2 oz buckwheat flour ( unroasted )
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp turmeric
2 tbsp. poppy seeds
Get directions from original post Vegan Lemon Cake with Poppy Seeds
See the full directions on my site
Calories
279
Sodium
49mg
2% DV
Fat
5g
8% DV
Protein
13g
26% DV
Carbs
41g
13% DV
Fiber
12g
50% DV
Enjoy life with this creamy, thick and hearty yet totally oil-free and refined sugar free vegan chocolate frosting. This vegan frosting is super easy to make and is ready in 10 minutes.
Also suitable on Candida diet.
3.2 oz coconut milk
7.05 oz oat milk
1.5 tbsp. chia seeds ( ground )
0.9 oz coconut manna
2.5 oz carob
1.06 oz cocoa powder
2 tsp. cinnamon
1/4 tsp. Himalayan salt
Calories
73
Sodium
17mg
0% DV
Fat
4g
6% DV
Protein
1g
3% DV
Carbs
5g
1% DV
Fiber
1g
6% DV
Here's absolutely delicious gluten-free vegan gingerbread cake recipe – right on spot for the holiday season. It's an easy sugar-free no molasses gingerbread cake suitable for those on low glycemic or Candida diet.
1 can chickpeas
2.6 ozs tahini
1/2 cup plant milk
5 tablespoons xylitol
Dry ingredients:
3 tablespoons almond flour
2 tablespoons ground chia seeds
3 tablespoons carob powder
1 tablespoon cocoa powder
3 teaspoons gingerbread spice
4 tablespoons oat flour
2 teaspoons baking powder
1/2 teaspoon Himalayan salt
First, make the wet mixture: rinse and drain chickpeas well and blend them with tahini, almond milk and xylitol into homogeneous batter. Set aside.
Then, in a large bowl, mix together all the dry...
See the full directions on my site
Calories
330
Sodium
45mg
1% DV
Fat
8g
13% DV
Protein
14g
28% DV
Carbs
42g
14% DV
Fiber
11g
47% DV