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Vegan Lemon Poppy Seed Protein Cake

by 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:





  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.


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

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

19.4 g

Saturated Fat:

11.9 g


1 mg


16.4 g

Dietary Fiber:

9.9 g

Net Carbs:

6.5 g


16.1 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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