Lemon Poppy seed Cake and French Toast

Happy Monday and OMG… get ready tickle your taste buds and fill your bellies!

I got this random craving for lemon poppy seed cake late last week.  I haven’t had this since I was a kid and it just hit me out of the blue.  I was determined to recreate it so it was “Hillary approved.”

I have also been trying to reintroduce eggs back into my diet slowly… so this recipe was also a fun and delicious way to bring them back in.  I am not sure how long they will stay, but even if it is short lived, it was/is a delicious visit.

Ingredients For Cake:

  • 1 cup of cashew flour
  • just shy of 1/2 cup of coconut flour
  • 1.5 tsp baking powder
  • 1 tsp basking soda
  • 2 eggs
  • 1 tbsp grass fed gelatin (I use Great Lakes Gelatin)
  • 1/4 cup coconut oil
  • 1 half cup fresh lemon juice (about 3 squeezed lemons)
  • 1 tbsp of lemon zest
  • 1 cup soaked pitted dates  (plus the water the dates were soaking in)
  • 2 tbsp of poppy seeds
  • 1 cup cashew milk


  • Put everything into a food processor and blend well.
  • Grease a loaf pan with coconut oil an pour contents into loaf pan.
  • bake on 350 for about 45 mins.
  • Do NOT even think about cutting until completely cool.
  • place in fridge to cool.

Ready to eat!

Directions for French Toast:

  • IMG_8056

    Beat two eggs and place a couple slices in the bowl of beaten eggs.  Let them soak up the egg.


    Place coconut oil on medium heat in a fry pan.  Place your pieces of lemon poppy seed cake that was dipped in egg in the fry pan.  Let cook on each side.


    Ready to serve!


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