Lemon Poppy Seed Cake Jars

Lemon Poppy Seed Cake Jars

Cook Time:

40 mins


4 people



  • 4 Weck Jar


  • 1/2 cup Orgain Plant Based Vanilla Protein Powder
  • 1 1/2 cup oat flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup poppy seeds
  • 1/2 cup almond milk
  • 4 tbsp freshly squeezed lemon juice
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 eggs flax or regular
  • 1/4 cup coconut oil


  1. Preheat the oven to 350°F.  
  2. In a large bowl, mix together the oat flour, Orgain Protein Powder, baking powder, sea salt, and poppy seeds.
  3. In another bowl mix, whisk together almond milk, freshly squeezed lemon juice, vanilla extract, flax eggs (or regular eggs), melted coconut oil, and coconut sugar. 
  4. Add the wet mixture to the dry and mix well.
  5. Spray the inside of each jar with non-stick cooking spray and place on a lined cookie sheet.
  6. Fill each Weck Jar ¾ full of the lemon poppy batter and bake for 35 – 40 minutes or until the cakes are golden brown.
  7. For Cream Cheese Icing: Whip together ¾ cup cream cheese or vegan cream cheese with 1 tablespoon powdered sugar. Ice cakes to serve!

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