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–+ servings
Lemon Poppy Seed Cake

Lemon Poppy Seed Cake That Brightens Every Bite!

Delight in this Lemon Poppy Seed Cake, a gluten-free treat that's quick to bake and irresistibly delicious.
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Chocolate Chips Use semi-sweet or dark for a richer taste.
  • 1 cup Oats Ensure they are certified gluten-free if needed.
  • 1 cup Nut Butter Substitute with almond, peanut, or sunflower seed butter based on preference.
  • 1/2 cup Maple Syrup Honey or agave syrup can be used as substitutes.

Equipment

  • Oven
  • Mixing bowl
  • spatula
  • Baking sheet
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine oats, nut butter, and maple syrup in a large mixing bowl, mixing until a cohesive dough forms.
  3. Fold in the chocolate chips, ensuring they are evenly distributed throughout the mixture.
  4. Scoop the dough onto the prepared baking sheet, leaving 2 inches between each scoop and flattening them slightly.
  5. Bake in the preheated oven for 10-12 minutes until golden edges form.
  6. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 3mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for better mixing and texture. Avoid over-baking to maintain a chewy consistency.

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