Ready to have your cake and eat it to?
This brunch style cake is perfect for spring with a fresh lemon flavor and pairs perfectly with fresh berries. It can be made gluten and dairy free, with collagen protein adding a health boost. The collagen can be omitted but I highly recommend it if you want to look and feel your best this season.
- 1/2 cup Coconut Oi, softened
- 3/4 cup Granulated Sweetener (I like Swerve and Lakanto brands)
- 3 Eggs, at room temperature
- 4 tbs Lemon Juice
- 2 tbs Lemon Zest
- 1 tsp Vanilla Extract
- 1 1/2 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/2 cup Collagen Powder
- 2 tsp Baking Powder
- 1/4 Xantham Gum (optional – improves texture)
- 1/8 tsp Sea Salt
- 1 cup Greek Yogurt (substitute coconut yogurt for dairy free)
- Streusel Topping (optional)
- 3 tbs Coconut Oil, melted (or butter if you prefer dairy)
- 3/4 cup Almond Flour
- 3 tbs Granulated Sweetener (or use Coconut Sugar to avoid sugar substitutes)
- 1 tbs Lemon Zest
Preheat oven to 350 degrees. Coat a loaf pan with non stick spray.
Cream together the coconut oil and sweetener in a mixing bowl until smooth 3-4 minutes. Add eggs one at a time, then lemon juice, zest, and vanilla mixing well.
Combine the dry ingredients in a mediums bowl and whisk to combine. Add half of the dry ingredients to the wet ingredients and mix well.
Then, add the yogurt followed by remaining dry ingredients.
Spoon batter into the prepared loaf pan.
Make the streusel topping by adding ingredients in a small bowl and stirring with a fork until crumbly. Drop pea size pieces onto top of batter in the loaf pan.
Bake for 45-50 minutes or until a toothpick in the center comes out clean. You may need to cover with foil if the top browns too quickly.
Remove from oven and allow to cool 20 minutes before removing from the pan.
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4 Premium and Responsibly Sourced Forms of Collagen Peptides
5 Collagen Types: I, II, III, V, and X
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