clementine poppyseed snack cake
this easy and simple clementine snack cake is essentially a jumbo muffin and is made for all-times-of-the-day snackin'.
Servings: 27 pieces approx
Ingredients
- 3/4 cup coconut flour
- 1/2 cup almond flour
- 1 tsp baking soda
- 4 eggs
- 1/2 tsp clementine zest
- 1/4 cup clementine juice
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tbsp pure vanilla extract
- 1 tbsp poppyseeds
Instructions
- start by mixing your dry ingredients together; sift your almond flour, coconut flour and baking soda so there are no clumps in the flour.
- now, add your zest, juice and oil, combining, and adding the honey. continue to combine before finally adding the eggs and mixing well.
- fold in the poppyseeds.
- pour your batter onto a prepared 9x13 approx rectangle dish (i lined mine with parchment paper for ease of removal and clean up). use a spatula to evenly spread out your batter across the length of the dish, smoothing it over continuously until its even across the dish.
- bake at 350 for 30-35 mins, until the top is golden brown.
- allow to cool completely before attempting to lift out the cake from the dish. you can slice it into desired-size squares, as you can tell, mine were uneven with some large and some small. it made for a perfect quick snack or a breakfast treat. store in fridge or freezer.