This is such as simple recipe. Low in sugar with the addition of apple puree and xylitol or erythritol and wonderfully moist. I love to drizzle it with a coconut drizzle to keep it paleo and of course to limit the sugar. Compared to cafe or shop bought versions this is so much healthier. You can vary the flavours too – I often make an orange version especially during winter.  To make an orange version you can simply replace the lemon juice and zest with one whole satsuma (peeled)

Paleo Lemon Poppyseed Cake


Difficulty – Easy

Time – 15 minutes preparation, 35-40 minutes cooking

Makes 1 loaf cake

What’s good about it?

Apple sauce is a great addition to cakes and muffins especially when you are using coconut flour which is very absorbent and high in fibre. It also provides natural sweetness and pectin, a soluble fibre useful for digestive health.


Grease and line a 2lb loaf tin

Preheat the oven to 180C, gas mark 4

Place the dry ingredients in a food processor and blend briefly.

Add the remaining ingredients and beat to form a batter. Do not overprocess

Spoon the batter into the tin and smooth the surface.

Bake in the oven for 35-40minutes until golden and cooked through.

Allow to cool in the tin.

To make the drizzle place all the ingredients in a small pan and heat to melt the coconut. Mix well then drizzle over the cake.

Coconut butter is not the same as coconut oil. Coconut butter – I use this brand is made from pure, dried coconut flesh. It is much thicker and creamier. You can eat it from the jar or melt it to make dressings and sauces.


60g coconut flour

200g applesauce

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

30g xylitol or erythritol (or regular sugar)

70g cashew nut butter or other nut butter or seed butter

1tsp vanilla extract

2tbsp poppy seeds

Juice of 1/2 lemon

Zest of 1 lemon

4 eggs

Coconut drizzle

6tbsp coconut butter

1tbsp sweet freedom

2-3tbsp almond milk or coconut milk