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Super moist and light healthy lemon poppy seed crumb cake recipe

Healthy Lemon Poppy Seed Crumb Cake

Super moist healthy lemon poppy seed crumb cake made with almond flour, fresh lemon, and naturally sweetened dash of pure maple syrup. This easy, kid-friendly, and delicious lemon cake recipe tastes like Summer and is the perfect healthier snack, breakfast, and dessert.
5 from 12 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Serving 12 servings

Ingredients
 

Cake:

  • 2 egg
  • ½ cup nonfat plain Greek yogurt, I used Chobani 0%
  • ½ cup real maple syrup
  • ¼ cup melted unrefined coconut oil
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 2 Tbsp coconut flour
  • 1 Tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • zest of 1 lemon, about 1 teaspoon packed

Crumble:

  • ⅓ cup almond flour
  • ¼ cup coconut sugar
  • zest of 1 lemon, about 1 teaspoon packed
  • 2 ½ Tbsp melted unrefined coconut oil

Instructions

  • Preheat your oven to 350°F and lightly grease, and line an 8” x 8” tin with parchment paper.
  • Zest your lemon and set it to the side.
  • In a large mixing bowl, whisk eggs, yogurt, maple syrup, melted coconut oil, fresh lemon juice, and vanilla extract until smooth.
  • Add in almond flour, coconut flour, poppy seeds, baking powder, baking soda, and salt.
  • Gently hand fold in lemon zest and pour into the lined baking tin.
  • In a small bowl, combine all the crumble toppings and evenly sprinkle on top of the batter.
  • Bake for 38 - 42 minutes, or until a toothpick comes out clean.

Notes

Can substitute coconut sugar with light brown sugar.
Can try to substitute coconut oil with melted unsalted butter.
TO STORE: at temperature for up to 3 days by covering the pan in foil or plastic wrap at room temperature. It can also be store in the refrigerator for up to 5 days!
TO FREEZE: Place cake in an airtight container, or wrap in plastic wrap or tinfoil, and freeze for up to 2-3 months.

Nutrition

Calories: 211kcal | Carbohydrates: 18g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 155mg | Potassium: 65mg | Fiber: 3g | Sugar: 9g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg
Course Breakfast, Dessert, Snacks
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!