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Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Avocado Lemon Poppyseed Cake

Gluten-Free, Vegan Serves 12

  • 2 Ripe Avocados
  • 1 1/4 Cup Almond Meal
  • 2 Lemons Zested
  • 1 Lemon Juiced
  • 1/2 Cup Vanilla Cashew Yogurt
  • 1 1/4 Cup Coconut Sugar
  • 2 Flaxseed Eggs (2 Tbsp ground Flaxseed 2 Tbsp Water)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 Tbsp Poppy Seeds

Lemon Cream Cheese Frosting:

  • 8 oz Vegan Cream Cheese room temp
  • 1 1/4 Cup Powdered Coconut Sugar
  • 1/4 Cup Vegan Butter room temp
  • 2 Tbsp Lemon Zest
  • 1 Tbsp Lemon Juice

Directions:

Preheat the oven to 350 degrees F. Pretreat cake tins with the non-stick option of choice. Into a food processor combine avocado flesh, almond meal, and sugar until a green paste is formed. Transfer into a bowl and add lemon juice and zest, flaxseed eggs, and yogurt. Mix well until combined. Next, add in baking powder, soda, and poppy seeds until combined. Split batter into two tins and bake 35-40 minutes or until toothpick comes out clean. Remove from oven and let cool for 10 minutes before removing from pans to cool completely on wire rack. Combine all ingredients to make the frosting. To assemble pipe a layer of frosting around the center of the bottom cake (along the edge if you want to fill with a lemon curd filling) then place the second cake on top. Evenly spread remaining frosting over the cake and top with fresh lemon zest and poppy seeds.

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