Whole Wheat Lemon & Poppyseed Cake with Yogurt Topping

by Lucia

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.

Lemon Poppyseeds Cake | Healthy Goodies by Lucia-0076

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:

  • Vegetarian
  • 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)
  • Nut-free
  • Super delicious
  • Healthy
  • 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.

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Recipe for this Whole Wheat Lemon & Poppyseed Cake with Yogurt Topping

Lemon Poppyseeds Cake | Healthy Goodies by Lucia-0076

Whole Wheat Lemon & Poppyseeds Cake

As you asked me some time ago; let me introduce a new chapter on my blog. A new year brings new projects,… All Recipes Whole Wheat Lemon & Poppyseed Cake with Yogurt Topping European Print
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 eggs
  • 100 g sugar
  • 140 g milk plant-based (use rice milk for soy-free alternative)
  • 50 g plant-based oil
  • fresh juice of 1 squeezed lemon
  • 1 lemon zest, biological
  • 60 g poppyseeds, ground
  • 140 g whole wheat spelt flour
  • 1,5 tsp baking powder

Instructions

  1. Preheat oven to 180 degrees and grease the baking pan. (I used the round one of 19 cm diameter)
  2. By using a hand mixer, beat 2 whole eggs into a perfect airy foam. Add sugar and continue beating until sugar melts. It might take 2-3 minutes. 
  3. Add milk, oil, poppyseeds, lemon juice and zest and mix it well by using a hand mixer.
  4. Add whole wheat spelt flour and baking powder. Incorporate it well and gently into the batter by using a large spatula – fold from the bottom up to the sides. Do not stir or mix the batter quickly and do not over-work it.
  5. Then, pour the batter into the baking pan. 
  6. Bake it in oven for 180 degrees for the first 20 minutes, then lower the temperature to 165 degrees for other 15-20 minutes or until the cake is baked through. Then, remove it from oven and put aside to cool down to a room temperature. 
  7. Optional topping: Pour a simple yogurt on the cake and put aside for 30 minutes before serving. Keep the cake in the fridge eventually (if you use the topping).

Let me know if you tried this Whole Wheat Lemon & Poppyseed cake recipe here in a comment or on instagram! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!

Author Lucia Marecak
Author Lucia Marecak

Hi there! My name is Lucia, a recipe developer and food photographer behind this blog. I love eating healthy and nutrient eats, it helps me to stay fit, have a lot of energy and feel great. And for this reason I share with you all my favourite recipes. My goal is to inspire you to eat in a better and healthier way and show you how amazing legumes are!

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2 comments

Juls February 17, 2020 - 6:48 pm

I prepared the cake as soon as I got the recipe and it turned out great! So full of flavour and adding plain almond yoghurt as a topping only enhanced it! I made some alterations though, instead of sugar I sweetened the cake using 50 g of dates (blended the together with milk and 30 g of coconut oil before adding this mixture to the eggs).

Reply
Lucia February 18, 2020 - 8:19 pm

thank you! so happy to hear you tried it! Oh i love how you changed the sugar for dates 👏👍 it must have been absolutely delicious 😋

Reply

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