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).
Ingredients
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)
Glaze
2 tablespoons
freshly squeezed
lemon juice
2 tablespoons
raw honey
1 teaspoons
tapioca flour