This cake is refined sugar free, gluten free and so rich in flavor. To add more to the flavor profile – lemons take it up a notch and cardamom + poppy seeds give it a grounding feeling. I did a super light frosting of lemon juice, whipped cream and maple syrup. But you can go for a classic cream cheese frosting over lemon cake. I just wanted to keep the calories down 😅 I drizzled it over the top while the cake loaf was hot so it can get absorbed quickly 🧡 Also, made a reel if you’d like to check out behind the scenes.

Ingredients – (NOTE – all ingredients need to be at room temperature)

  • 3/4 cup soft organic coconut oil
  • 1/4 cup full fat yogurt
  • 6 organic eggs
  • 2 tsps black poppy seeds
  • 1 tbsp cardamom powder
  • juice of 1 large lemon (or 2 medium sized lemons)
  • zest of 1 lemon
  • 3 cups organic blanched almond flour
  • dash of vanilla extract
  • 1/4 cup maple syrup (give it taste test – add more if you’d like the cake to be sweeter)
  • 1 tbsp baking powder
  • 1 tsp sea salt (or regular salt of you don’t have it)

Method –

  • Preheat your oven to 350F and like the loaf pan with parchment paper
  • In a deep bowl, combine – coconut oil, cardamom powder, yogurt, poppy seeds and eggs. Always whisk in one direction only until combined.
  • Then add, vanilla extract, maple syrup, lemon juice, lemon zest, salt and give another whisk. (remember the direction you are whisking).
  • Now add 1 cup almond flour at a time to thoroughly combine with egg mix so there are no lumps remaining.
  • Lastly, add the sifted baking powder and combine with a spatula.
  • Pour the batter in the loaf pan lined with parchment. Bake the cake for 65 minutes (1 hour and 5 minutes). Check with a toothpick if its cooked in the middle – remember it should come out clean.
  • Let the cake cool. In the meantime let’s make a drizzle.
  • In a bowl – add heavy cream, lemon juice and maple syrup. whisk to combine and use spoon to drizzle on the cake while its hot or so it gets absorbed quickly.
  • Cut it into slices and serve as is or with ice cream if you like.
  • Bon Appetit! 

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!



Jam for my man 😆😆. I seriously have some generous group of neighbors. As the mighty fig season is upon us few of our neighbors shared their fig harvest with us. I decided to make fig jam with this sweetest variety. Touch of cardamom and further sweetened with jaggery powder – gives this jam a unique taste. Sharing the recipe below. I love fig jam with crackers and goat cheese. How do you like yours? let me know in comments 🙋🏻‍♀️😊


  • 2 lbs fresh, ripe organic figs
  • 1/2 cup jaggery powder
  • juice of half lemon
  • 1 tbsp cardamom powder
  • 1/4 cup water


  • Warm figs, cardamom, lemon juice in a deep pan on medium heat.
  • Stir it frequently until the figs are juicy.
  • Turn the heat to low, add 1/4 cup jaggery at a time and stir. Let it dissolve. Then add remaining jaggery & water and simmer for 20-30 minutes stirring occasionally until the figs are soft and the jam begins to thicken.
  • Turn off the heat and let it cool down completely. When it comes to room temperature scoop it in the mason jars.
  • Close the lids and store the jam in fridge. It stays good for about 15-20 days.
  • Serve w/ crackers, and goat cheese 🧀
  • Bon Appetit!

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!