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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Comments | Leave Your Comment

  1. Looks delicious. I don’t have poppyseeds but maybe this will work with chia?!

    • Hmm I’m sure you could! Chia may soak up a bit of the liquids in the recipe, so you may need to add a bit extra.

  2. Mmm lemon poppyseed is one of my favourite muffin/cake flavours! I’ve done a lot of ingredient substitutions to make dishes healthier in the past. One I really like is using crushed Triscuits rather than panko breadcrumbs. They make a great crunchy crust for fish and chicken!

  3. Awesome recipe Leanne- reminds me a bit of the lemon poppy seed cookies I made a few weeks back. And successful mistakes are always welcomes.

  4. i made your banana one a while ago, and it worked out really well…kinda puffy. But that was with my whew powder. I’ve now switched to vegan protein powder, and it will not puff up! I use the egg whites too…..my protein powder has all the different proteins in it, like pea, rice, and hemp. ??

    • Hi Barb, I haven’t tried these cakes with the protein combination, only with hemp protein and have always resulted in a puffy cake. Because there is rice in there, you may be able to get away with adding a bit of baking powder into the mix to allow for the ‘puffage’. 1/4 tsp should do the trick!

  5. Leanne, I don’t buy the egg-white cartons. Could you tell me how many egg whites that would be just from “normal” eggs? Also, could you also just use a whole egg? If so – how many?

    Thanks :) and thanks for the vegan version – it’s great to switch it up :)

    • Hi Sophie, 1 egg contains about 2 tbsp + 2 tsp of egg white. So, for 1/4 cup you’ll need just about 2 eggs. I haven’t tried to make these bakes with a full egg but my gut tells me they’ll be a bit firmer using 1 egg (equates to 1/4 cup) vs. the egg white. What you may want to do if you decide to use 1 egg instead, is to add maybe 1 tbsp of non-dairy milk or apple sauce. Hope that helps!

  6. 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!

  7. 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 :(

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

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