Fructose-free Lemon poppy cake
This fructose-free sponge cake does without white sugar and wheat flour. The coconut oil gives the dough a light coconut note that goes perfectly with lemon.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 1 small box-pan (8.5 in)
- 70 grams coconut oil
- 2 eggs
- 90 grams rice syrup
- 4 tbsp lemon juice
- 180 grams natural yoghurt best full fat 3,5%.
- 200 grams spelt flour light
- 50 gram rice flour alternatively simple 50g spelt flour in addition
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1 pinch salt
- 3 tbsp poppy seed
Line or grease the box cake tin with baking paper and dust with flour. Preheat oven to 180 degrees top and bottom heat.
Whisk the coconut oil with the eggs well (beat until foamy, as you are used to with butter, it only works partially with coconut oil). Gradually stir in rice syrup, lemon juice and yoghurt.
Mix the dry ingredients except for the poppy seeds in a small bowl and gradually add to the wet ingredients. Finally add the poppy seed. Pour the dough into the prepared form, smooth it down and bake for about 40-45 minutes.
Serving: 1piece | Calories: 148kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 64mg | Potassium: 97mg | Fiber: 2g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg