The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

This tasty lemon poppy seed cake is made with more mindful ingredients than the classic recipe. We used gluten-free flour and fresh almond meal instead of refined white flour, coconut oil instead of butter, coconut sugar instead of refined white sugar, fresh plant-based milk instead of dairy milk, and a homemade cashew icing instead of regular icing. This is why this cake is a darker color than your traditional lemon poppy seed cake but it´s equally delicious! Give it a try!


Wet Ingredients

  • 1/3 cup melted mild coconut oil)
  • ¾ cup coconut sugar
  • ½ cup + 2 tbsp. room temperature* plant milk (I used almond milk made with the NutraMilk)
  • ¼ cup lemon juice
  • zest of 2 lemons

Dry Ingredients

  • 1½ cups all purpose white flour or GF cake flour mix, sifted
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • 1 cup almond meal prepared in the NutraMilk
  • 4 tsp poppy seeds, plus more to decorate

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For cashew icing

  • 1 and ⅓ cups unsalted, raw cashews
  • 3/4 cup almond milk
  • 2 tbsp. powdered sugar or sweetener of choice
  • ¼ tsp cinnamon powder
  • ½ tsp. vanilla essence


  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.

  • Prepare cashew icing:
    • Place cashews in the NutraMilk and process until you get a butter consistency (approx. 4-5 minutes)
    • Add the rest of the ingredients and process until smooth. Add more milk if needed. Set aside. (You can sore it in a sealed container in the fridge for up to 4 days).
  • Heat up the oven to 180° C (or 160° C fan forced) / 355° F (320° F fan forced). Line a 1 kg / 2 lb tin with a wide strip of baking paper to be able to remove your cake easily.
  • If using coconut oil, melt it gently over a low heat. Whisk the oil and sugar together with an electric whisk.
  • Add in the plant milk, lemon juice and lemon zest and mix with a spoon, otherwise the mixture will splatter everywhere.
  • Mix all the dry ingredients in another bowl together. I recommend sifting the flour for a lighter crumb, but the recipe works well without that step also.
  • Add the dry ingredients to the wet ingredients. Mix gently but thoroughly, making small circles from a small well in the center of the bowl gradually incorporating more dry ingredients into the wet ones – I find that this method prevents lumps from forming.

  • Transfer the batter to the prepared baking tin.
  • Bake for about 45-50 minutes, until a toothpick comes out clean and the top is nicely browned.

  • Once cool, drizzle with cashew icing or cover with cashew icing.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Lazy Cat Kitchen.