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

Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free

Pack additional protein into your day with a gluten-free lemon poppy seed cake for one.

Yield: 1 cake

Servings: 1

print, email or text this recipe

Ingredients

Directions

  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 info

Grain-free + Vegan Lemon Poppy Seed Protein Cake

Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free

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!

Yield: 1 cake

Servings: 1

print, email or text this recipe

Ingredients

Directions

  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.

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 info

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

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