Einkorn Chia Poppy Loaf Cake

This lemon poppy seed einkorn cake is deliciously healthy, and quick to make, and perfect for a spring brunch. The flavours of lemon and poppy seeds complement each other beautifully in this loaf cake, but chia seeds and coconut were added for extra goodness and flavour. If desired, prepare a lemon syrup and drizzle over the warm cake.

Einkorn Chia Poppy Loaf Cake

adapted from taste

110 g Einkorn, ground into flour
100 g Finely ground poppy seeds
1 tbsp Coconut flour
1 tbsp Chia seeds
1 tsp Baking soda
Pinch of sea salt
10 g NuNaturals white stevia powder
10 drop Lemon flavoured liquid stevia
70 g Coconut oil, melted and cooled
160 g Coconut cream
2 Eggs
1 Large lemon, zested and juiced
80 g Blueberries, optional

Line a 20cm loaf pan with baking paper. Preheat the oven to 175C/350F.
Whisk together the ground einkorn, ground poppy seeds, coconut flour, chia seeds, baking soda and a pinch of salt in a mixing bowl.
In another bowl, stir together the stevia powder, liquid stevia, melted coconut oil, coconut cream, eggs, lemon zest and juice.
Pour the wet ingredients into the flour mixture and mix gently until well combined. Transfer the cake batter into the prepared loaf pan. Top with the blueberries if using.
Bake in the middle of hot oven for about 40 minutes until golden brown. Remove and cool the cake in the pan for 5 minutes. Turn out the cake and cool on a wire rack completely.

Apt3D

Einkorn Chia Poppy Loaf Cake

Einkorn Chia Poppy Loaf Cake