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A slice of lemon poppy seed cake with an oat crumble topping on a white plate.
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Healthy Lemon Poppy Seed Crumb Cake

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 12 servings
Calories: 215kcal

Ingredients

  • 2 cups whole wheat pastry flour
  • 1.5 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 1 cup non -fat plain Greek yogurt
  • 0.5 cup pure maple syrup
  • 2 large egg s
  • 0.25 cup melted coconut oil
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 0.5 cup almond flour
  • 0.25 cup rolled oats
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil

Instructions

  • Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
  • Whisk whole wheat pastry flour, poppy seeds, baking powder, baking soda, and salt in a primary mixing bowl.
  • In a secondary bowl, emulsify Greek yogurt, maple syrup, eggs, coconut oil, lemon zest, lemon juice, and vanilla extract.
  • Integrate the liquid mixture into the dry ingredients using a spatula until no dry pockets remain, avoiding over-agitation of gluten.
  • Combine almond flour, oats, 2 tablespoons maple syrup, and 1 tablespoon coconut oil in a small vessel to create the crumb texture.
  • Transfer cake batter to the prepared pan and level the surface.
  • Distribute the crumb topping evenly across the batter surface.
  • Bake for 35 minutes or until an internal temperature of approximately 200°F (93°C) is reached or a tester comes out clean.
  • Cool completely on a wire rack before portioning into 12 squares.