Low FODMAP Lemon Poppy Seed Cake is the perfect light and refreshing treat. This recipe has the winning combination: nutrients + flavor! (and of course, it’s low FODMAP)

Just because you’re limiting FODMAPs doesn’t mean you have to limit flavor. You can make delicious recipes like this Low FODMAP Lemon Poppy Seed Cake which is perfect on the go, to serve at a family party or bringing along to a gathering of friends! I named it cake, but if you want to enjoy it for breakfast with a cup of tea, just call it bread instead.

What You’ll Need:

1 1/3 cup of gluten free flour (I use Bob’s Red Mill 1:1)
3 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup coconut sugar + 3/4 cup maple syrup (mixed together )
1/2 cup melted ghee or coconut oil
3 eggs (organic are best)
1/2 cup coconut yogurt (I use Coconut Collaborative Original Coconut Yogurt)
1/4 cup *almond milk
zest of two lemons
juice of two lemons

note: can’t tolerate coconut sugar? just skip it and use 1 cup of maple syrup instead
*alternative options for almond milk: rice milk, macadamia or hemp milk

Low FODMAP Lemon Poppy Seed Cake

What You’ll Do:

  • Start by preheating your oven to 350°F
  • Use coconut oil to lightly “grease” your loaf/cake pan (9 x 5 x 3)
  • In a medium sized bowl, whisk together the gluten free flour, baking powder, baking soda, poppy seeds and salt
  • In a separate large bowl, mix together the ghee, coconut palm sugar + maple syrup (mixture), lemon juice and lemon zest until well combined. The mixture should be light and fluffy
  • Next, beat in the eggs (one at a time)
  • Then, add the coconut yogurt and almond milk. Gently mix ingredients together
  • Add the mixture from your medium sized bowl to the large bowl. Gently but firmly mix all ingredients together
  • Once there is a smooth consistency, pour the mixture into your loaf pan
  • Bake in the oven for about 50 minutes
  • To ensure that it’s baked, test with a tooth pick or knife (should come back clean/dry)
  • Cool in the pan on a wire rack. Once cooled, top with lemon slices, poppy seeds and icing (optional)

How to Make the Icing

Whisk together 3 tablespoons of melted coconut oil or ghee, 3 tablespoons of pure maple syrup, and the juice from 1/2 lemon. Let it rest in the fridge for 30 minutes; then, apply to the top of your freshly baked and cooled low FODMAP Lemon Poppy Seed Cake.

Low FODMAP Lemon Poppyseed Cake

Eat the good stuff, feel like good stuff!

Healthy and delicious low FODMAP food ideas don’t have to be hard! Think of foods (like low FODMAP Lemon Poppy Seed Cake or Low FODMAP Fruit Cobbler) that you CAN enjoy instead of focusing on the foods you can’t. Change Your Meals, Change Your Life!!

Nutrition Information:
Makes 12 servings (7 slices sliced in half & with icing)
206 calories, 11 grams fat, 29 grams carbohydrates, 2 grams fiber, 17 grams sugar, 2.5 grams protein