Grain-free Lemon Poppy Seed Protein Cake + Vegan Version

The day I realized that hemp protein powder could be transformed into a cake was a moment I’ll never forget. I wish I could say that there was a master plan behind it all, but I’d be lying. I found it by complete accident.

It was a blustery November evening and I was craving a batch of down down chocolate power muffins. Problem was, I didn’t have coconut flour… but I didn’t let that stop me, no, no. I searched the pantry for an alternative and came up with a half-empty container of hemp protein powder.

How a food blogger lets her pantry get down to being empty of all flours is beyond me. But magically, it worked. Heck it more than worked, it was a miracle! Since then, we’ve enjoyed chocolate, vanilla, vanilla berry, banana, and now lemon poppy seed. I swear, I’ll take a break from these for awhile just after this post.

When I find a healthy treat that works; and I mean really, really works, I’m hard pressed to deviate from it. Why mess with a good thing?

One thing I have messed around with; especially lately at the request of many of you, was transforming this healthy treat into a vegan delicacy.

Now all of us can rock the high protein, high fiber cakes!

Let the baking begin…

Grain-free Lemon Poppy Seed Protein Cake
Author: 
Recipe type: Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Pack additional protein into your day with a gluten-free lemon poppy seed cake for one.
Ingredients
Instructions
  1. Preheat oven to 375F.
  2. Combine all ingredients in a small bowl and mix until fully incorporated.
  3. Drop mixture into an oiled 6oz. oven safe ramekin.
  4. Place in the preheated oven and bake for 25-28 minutes, or until a toothpick inserted comes out clean.

View Nutrition Information (once on page, scroll down)

Grain-free + Vegan Lemon Poppy Seed Protein Cake
Author: 
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Although not as puffy as it’s egg-filled counterpart, this vegan protein cake is delicious, moist and still comes in at over 15 grams of protein!
Ingredients
Instructions
  1. Preheat oven to 375F.
  2. Combine all ingredients in a small bowl and mix until fully incorporated.
  3. Drop mixture into an oiled 6oz. oven safe ramekin
  4. Place in the preheated oven and bake for 25-28 minutes, or until a toothpick inserted comes out clean.
Notes
The vegan version will not puff up as the egg version does and are quite moist, but just as tasty! In fact, Kevin and I liked this version more!

View Nutrition Information (once on page, scroll down)

Have you tried your luck in the kitchen with random ingredients and accidentally created something really, really good?

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Comments | Leave Your Comment

  1. I cannot use coconut oil is an oil that i can substitute. I am allergic to coconut.

  2. Hi Leanne
    Thank you for so many wonderful ideas for healthy tastes!
    Just wondering if I could substitute other protein powders for Hemp? such as whey, pea, rice or egg white protein? I can get all of those but no luck with hemp so far :(

  3. Yummy! I really need to give hemp protein another shot, especially since you are raving about it! I’ve only had it in smoothies and it was more grainy than I expected :) I haven’t written it off!

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