Vegan Lemon Poppy Seed Protein Cake

April 1, 2012 by Leanne Vogel August 16, 2014

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!

Eating Style:

Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

5 minutes

Serves:

Ingredients

3 tablespoon non-flavored hemp protein powder
1 tablespoon freshly ground flax mixed with 3 tablespoon warm water left to sit for 5 minutes
1 tablespoon coconut oil, melted
2 teaspoon xylitol
1 teaspoon arrowroot powder
1 teaspoon poppy seeds
1 teaspoon lemon zest
1/4 teaspoon natural gluten-free lemon extract

Preheat oven to 375F.
Combine all ingredients in a small bowl and mix until fully incorporated.
Drop mixture into an oiled 6oz. oven safe ramekin
Place in the preheated oven and bake for 25-28 minutes, or until a toothpick inserted comes out clean.

This cake will not puff up as a regular cake, as it’s vegan and grain-free, but it’s delicious!

Calories:

287

Calories from Fat:

174.6

Total Fat:

19.4 g

Saturated Fat:

11.9 g

Sodium:

1 mg

Carbs:

16.4 g

Dietary Fiber:

9.9 g

Net Carbs:

6.5 g

Protein:

16.1 g