Lemon Poppy Seed Cake Jars

June 30, 2019

Lemon Poppy Seed Cake Jars

Who doesn’t love lemon and poppy seeds?! This classic combo is often whipped up into a tasty muffin, but we’ve taken it a step further to create delicious, decadent and protein-rich individual desserts. Topped with a swirl of tasty vanilla whipped cream, these little gems are sure to please.
Prep Time40 mins
Servings: 4 people

Ingredients

Supplies

  • 4 Weck Jar

Ingredients

  • 1/2 cup Orgain Plant Based Vanilla Protein Powder
  • 1 1/2 cup oat flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup poppy seeds
  • 1/2 cup almond milk
  • 4 tbsp freshly squeezed lemon juice
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 eggs flax or regular
  • 1/4 cup coconut oil

Instructions

  • Preheat the oven to 350°F.  
  • In a large bowl, mix together the oat flour, Orgain Protein Powder, baking powder, sea salt, and poppy seeds.
  • In another bowl mix, whisk together almond milk, freshly squeezed lemon juice, vanilla extract, flax eggs (or regular eggs), melted coconut oil, and coconut sugar. 
  • Add the wet mixture to the dry and mix well.
  • Spray the inside of each jar with non-stick cooking spray and place on a lined cookie sheet.
  • Fill each Weck Jar ¾ full of the lemon poppy batter and bake for 35 – 40 minutes or until the cakes are golden brown.
  • For Cream Cheese Icing: Whip together ¾ cup cream cheese or vegan cream cheese with 1 tablespoon powdered sugar. Ice cakes to serve!

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