A perfect pairing to a luncheon or afternoon tea. This cake brings the best of fresh citrus combined with the benefits of vitamin C and collagen using be. Health Vanilla.  Sweet and zesty using diary, gluten and sugar free alternatives the texture of the poppyseeds gives this cake a traditional feel. 


  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 2 eggs (can be substituted with 1/2 cup of apple sauce)
  • 1/4 cup avocado oil
  • 1/2 maple syrup
  • 1 scoop of Vanilla be. Collagen
  • 1/4 cup coconut yoghurt
  • 2 cups of gluten free plain flour
  • 2 tsp of baking powder
  • 1/2 tsp sea salt
  • 2 tbsp poppyseeds
  • Monkfruit powdered sugar for icing with extra lemon juice


  1. Preheat oven to 180 degrees.
  2. Spray and line a non-stick loaf cake tin with parchment and set aside.
  3. Whisk together all the wet ingredients and add to the dry ingredients and gently combine but don't over mix. 
  4. Bake for 40min and test with a skewer to ensure it comes out clean.
  5. Cool in the tin for 20min.
  6. Allow to cool completely, remove from tin and create tiny openings with a toothpick to allow the combined icing sugar and lemon juice to seep in. 
  7. Slice and serve. Keep in an airtight container. Best consumed in 3 days. 


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