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!

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

Instructions

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.

Notes

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