If you’ve been following my blog you already know that I’ve gone cake crazy! A couple of posts ago, I reported that I had made 7 cakes in 25 days. That’s 1 cake every 3 1/2 days! (Here’s that story)
Now, I’m not sure if I’m proud of what I’m about to tell you or totally mortified, but… I’ve made the cake another 7 times – in 9 days! Woah!!! Cake crazy or what?! All I can say in my defense is that we were on vacation with dear friends and that 8 people can work their way through a cake pretty darn fast!
Well, after all these versions of Kelly Brozyna’s Vanilla Bean Cake, I think as a family, we’ve decided on some favorite versions.
My husband’s favorite is the coffee cake with blueberries.
My kids’ favorite is lemon poppyseed, which I like a lot too. It doesn’t need a frosting, it isn’t quite as rich as the coffee cake. It’s more of an everyday cake and I really love the texture of the poppyseeds.
The poppyseed cake evolved from a simple lemon variation. That got eaten so quickly I don’t think I even got a picture!
Then it turned into lemon blueberry. 
Then I added the poppyseeds! Yum.
Then I halved the recipe and made Lemon Poppyseed Cupcakes, or maybe more like Lemon Poppyseed Muffins. This gave me a thrill because they reminded me of the Lemon Poppyseed Muffins I used to eat at the Waverly Coffee Shop in Greenwich Village in NYC, when I went to NYU. (Those were definitely not the healthy version!)
Lemon or Lemon Poppyseed Cake or Muffins
Based on Kelly Brozyna’s amazing Vanilla Bean Cake.
Add to food processor:
- 2 cups cooked white beans, room temperature, so they don’t cook the eggs or congeal the coconut oil (either canned or soaked, and cooked at home)
- 6 eggs (always get the best quality you can find)
- 3/4 tsp Lemon Flavored liquid Stevia (Stevia is a healthy sweetener made from a plant. You can find this at Whole Foods or your local health food store)
- 1 tsp vanilla extract
- 1/3 cup honey
- Finely grated rind of 1 large or 2 small organic lemons
- 1/2 Cup poppyseeds (If you just want a lemon cake, omit the poppyseeds)
- 1/4 cup coconut oil, liquified
- 1/3 cup coconut flour, sifted
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1.5 tsp baking powder
- Pour into cake pan lined with unbleached parchment paper on the bottom, and greased all around or into a muffin tin.
- Bake at 325 degrees for about 35 -45 minutes. Check to see if it’s done by inserting a knife into the middle. If it’s comes out mostly clean, it’s done. The cupcakes/muffins take 25 minutes.
Nina Manolson, MA, NBC-HWC, board certified Health Coach, Psychology of Eating Coach and Certified Body-Trust Provider, believes that every woman deserves to feel good in her own body.
She helps women create a healthy and positive relationship with their food and body so they can love their body and life! She’s the founder of NinaManolson.com and The Nourished Woman Nation.
She helps busy women feel good in their own body.. She specializes in working with women over 40 who have tried other diets and approaches but are still struggling with their relationship to body and food.
She’s the creator of the BODY-LOVE MAP and the recipient of the prestigious Health Leadership Award from the Institute for Integrative Nutrition.
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Nina Manolson, MA, is the founder of Body-Peace®.She helps women end the war with food and body and finally feel truly at home in their body—as it is.
She is known for her deeply feminist, anti-diet, body-peace® approach. She brings her 30 years of experience as a therapist, Body-Trust® Guide and Psychology of Eating Teacher to helping women create a respectful and trusting relationship with their food and body.
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These look great!! Excited to try with the beans!! Can I use regular flour instead of coconut flour?
I found that these tasted too much like beans. I think I’ve had too much sugar and gluten filled lemon bread products that my tastes are skewed. Recipe was very easy to follow though!
Made this for my personal trainer’s birthday. She LOVED it!! I was so happy to be able to bake a cake for someone! I miss doing that!
Everyone in my group tried and loved it. They were all surprised how good this is! They will be getting a link to this recipe 🙂
Thank you!
Loved these! My little boy is on the GAPS diet, and egg/dairy free, so I made them with flax eggs, omitted the stevia (I used a bit of extra honey and a tsp of apple butter), and omitted the baking powder. They didn’t rise as much a normal muffin (more like a biscuit?) and were not too sweet, but lemon-y goodness and perfect for the little guy!
Sounds delicious! What a wonderful variation – I love biscuits – I’ll have to try it. Thanks so much for sharing!
Hi!!! I have been craving lemon lately and I love bean cakes so I was so happy to see this pop up when I googled! I only have purevia brand stevia on hand right now, and some lemon juice. Can you recommend how I would make this with those substitutions? Thanks!