As you asked me some time ago; let me introduce a new chapter on my blog. A new year brings new projects, new ideas and new recipes too. This whole wheat lemon & poppyseed cake is very different from my other recipes and it’s because this is not a gluten-free recipe. You might ask why. I ran a survey in December on instagram, asking you what kind of recipes you wish you see on my blog. And so many of you told me, you would like to see also classic recipes. So, how we can start this new journey better than with this diary/lactose free Whole Wheat Lemon & Poppyseed Cake with Yogurt Topping?
This cakes is great for any occasion. You can prepare it for a casual day, when you crave something sweet yet healthy and nutrient. You can prepare it for your guests, and I am sure they will love it too. As it’s made from spelt flour, do not expect rising it very high. It will keep the same hight. Adding lemon juice makes it moist inside. I used a simple sugar-free yogurt, which I poured on the top, that makes a super nice contrast with the cake. You can use a classic yogurt or lactose-free yogurt, or soy yogurt for diary-free alternative. I also added ground poppyseeds in this recipe.
Spelt for cakes
I love using whole wheat spelt flour. It’s absolutely delicious in my opinion, and I love baking with it, when we have guests at home. The whole wheat spelt flour has brown colour, very particular taste, somehow sour a little bit, but this is why I love it. It’s completely different from any other white flour, it has its own taste and as it is whole wheat, it contains all vitamins and minerals.
Do not worry about baking with whole wheat flour. The right amount of ingredients makes the cake soft, delicious and you do not feel sour taste of the flour. If you know my recipes, you also know, that I do not use a lot of sugar. I don’t like sugar and I try to use it as less as possible. So, if you are more sweet lover than I am, please, adjust sugar in the recipes as you prefer.
Spelt contains gluten
Spelt flour contains gluten. Gluten is the protein that gives bread and other baked goods their texture. But spelt flour is not very identical with any other classic flours. The gluten in spelt is not so strong, therefore it’s difficult to use it for bread or pizza. It doesn’t rise so well and it’s hard to work with the batter. When it comes to cakes, I use only spelt flour and I do not combine any other flours or starch in my recipes. But when I make pizza or bread, I use 50% whole wheat spelt and 50% classic whole wheat flour.
Plus, whole wheat flour has so many nutrients. Spelt is an excellent source of carbohydrates and dietary fiber. It is particularly rich in iron, magnesium, phosphorous, zinc, and niacin (vitamin B-3). Thanks to all this, it may contribute to better cholesterol level, hearth health, better blood pressure, better digestion or easier weight management. Read about all this here.
This whole wheat cake is:
- Rich in minerals
- Excellent choice for special occasions
- Diary/lactose-free (skip the topping or use soy yogurt or lactose-free yogurt)
- Soy-free (if using rice milk)
- Super delicious
- No butter inside
Looking for more inspiration?
You can check some of my other recipes too. I just recently posted my first video recipe for Gluten-free Flatbreads, made with chickpea and buckwheat flour. They work perfectly with the Thyme hummus, see the recipe here. Or if you still have some pumpkin at home or in your freezer, try these Pumpkin Cupcakes with Ricotta frosting. These cupcakes are also gluten-free and made with chickpea & buckwheat flour. Or, see all my recipes here.
If you love my images and portfolio and you would like me to make photos also for you on your blog or other marketing purposes, please, do not hesitate to ask! I’ll be happy to hear your ideas and thoughts about our collaboration. You can contact me through my contact page.
Recipe for this Whole Wheat Lemon & Poppyseed Cake with Yogurt Topping
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