Here's an easy recipe for gluten-free vegan lemon cake with poppy seeds. It comes with chocolate frosting and tons of healthy legumes and veggies hidden inside and all the oils and refined sugars left outside. You won't be able to resist the delicate lemon flavour combined with creamy-dreamy chocolate topping. Also suitable for those struggling with Candida overgrowth.
Wet:: 1 can chickpeas 5.3 oz summer squash 7.05 oz oat milk 1/2 tsp Himalayan salt 3.5 tbsp date sugar 0.9 oz tahini 1.5 tbsp. chia seeds ( ground ) 1 tbsp. mesquite flour 4 tsp. dried lemon zest Dry:: 1.4 oz coconut flour 0.53 oz almond flour ( fat reduced ) 1.2 oz buckwheat flour ( unroasted ) 1 tsp cinnamon 1/2 tsp ginger powder 1/4 tsp turmeric 2 tbsp. poppy seeds