Average Recipe
Prep Time
15 minutes
Cook Time
30 minutes

This cake is delicious served with sliced fresh organic strawberries and freshly whipped coconut cream (or whipped organic heavy cream if you tolerate dairy). You can also bake this cake in two 9-inch round cake pans and create a layered cake if desired. If you plan on serving the cake with breakfast or brunch then make it the night before. The texture of this cake actually improves the next day! If a 9x13-inch cake is too much for you then you can easily cut this recipe in half and bake it in an 8x8-inch pan. This cake recipe does better when baked in a glass pan. In these photos I used an enamel-lined metal pan (metal tends to bake faster and hotter with more of a tendency to burn so you need to watch it carefully).

Read more about this recipe on the blog.

Lemon Poppy Seed Cake (grain-free, dairy-free, nut-free, paleo)


Dry Ingredients

1 cups coconut flour (120 grams)
1 cups tapioca flour (115 grams)
¼ cups poppy seeds (34 grams)
1½ teaspoons baking soda
½ teaspoons sea salt
2 tablespoons finely grated lemon zest

Wet Ingredients

12 large eggs (2 ¾ cups)
¾ cups maple syrup
¾ cups melted coconut oil
½ cups freshly squeezed lemon juice (about 2 to 3 lemons)
1 teaspoons organic lemon flavoring (or 10 drops lemon essential oil)


2 tablespoons freshly squeezed lemon juice
2 tablespoons raw honey
1 teaspoons tapioca flour