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Lime, Coconut + Poppy Seed Cake

I Quit Sugar - Lime + Poppy Seed Cake from the IQS Slow Cooker Cookbook
  • 10-12 servings
  • Prep - 15 mins
    Cooking - 3 hours 30 mins
  • Total - 3 hours 45 mins
I Quit Sugar - Lime + Poppy Seed Cake from the IQS Slow Cooker Cookbook

We made this poppy seed cake in a slow cooker! Yep, you heard right... which makes this cake so moist and light.  

Servings: 10-12
Preparation: 15 mins
Cooking: 3 hours 30 mins

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Ingredients

  • 125 g unsalted butter, at room temperature.
  • 1/4 cup rice malt syrup.
  • 2 eggs.
  • zest and juice of 1 lime.
  • 1 teaspoon poppy seeds.
  • 1 1/2 cup almond meal.
  • 1 cup gluten-free, self-raising flour.
  • 1/2 teaspoon sea salt.
  • 1 teaspoon gluten-free baking powder.

Zesty Coconut Butter

  • 2 cups desiccated coconut.
  • zest and juice of half a lime.

Directions

1. Grease and line a slow cooker insert with baking paper so that it reaches half way up the edges of the interior.

2. In a medium bowl, combine the almond meal, flour, baking powder and salt. Set aside.

3. In a separate bowl add butter and rice malt syrup syrup. Beat using an electric beater until smooth and combined. Beat in eggs one at a time until creamy. Add lime juice and zest. Add the flour mixture and continue to beat until smooth. Fold through poppy seeds.

4. Pour cake batter into slow cooker. Cover and cook on low for 3-3 1/2 hours or on high for 1 1/2 - 2 hours until a toothpick inserted into the centre comes out clean. The edges of the cake should be browned and starting to pull away from the sides.

5. Allow cake to cool for 20 minutes in the slow cooker, and then lift out by pulling on the baking paper.

To make Zesty Coconut Butter:
1. Blend coconut until it forms a spreadable mixture. This can take up to 10 minutes depending on your blender.

2. Stir through the juice of half a lime. Add some zest if you like it extra citrusy.

Cut cake into slices and serve warm with Zesty Coconut Butter, if you like.


We made this poppy seed cake in a slow cooker! Yep, you heard right... which makes this cake so moist and light.

Ingredients

  • 125 g unsalted butter, at room temperature.
  • 1/4 cup rice malt syrup.
  • 2 eggs.
  • zest and juice of 1 lime.
  • 1 teaspoon poppy seeds.
  • 1 1/2 cup almond meal.
  • 1 cup gluten-free, self-raising flour.
  • 1/2 teaspoon sea salt.
  • 1 teaspoon gluten-free baking powder.

Zesty Coconut Butter

  • 2 cups desiccated coconut.
  • zest and juice of half a lime.

Directions

1. Grease and line a slow cooker insert with baking paper so that it reaches half way up the edges of the interior.

2. In a medium bowl, combine the almond meal, flour, baking powder and salt. Set aside.

3. In a separate bowl add butter and rice malt syrup syrup. Beat using an electric beater until smooth and combined. Beat in eggs one at a time until creamy. Add lime juice and zest. Add the flour mixture and continue to beat until smooth. Fold through poppy seeds.

4. Pour cake batter into slow cooker. Cover and cook on low for 3-3 1/2 hours or on high for 1 1/2 - 2 hours until a toothpick inserted into the centre comes out clean. The edges of the cake should be browned and starting to pull away from the sides.

5. Allow cake to cool for 20 minutes in the slow cooker, and then lift out by pulling on the baking paper.

To make Zesty Coconut Butter:
1. Blend coconut until it forms a spreadable mixture. This can take up to 10 minutes depending on your blender.

2. Stir through the juice of half a lime. Add some zest if you like it extra citrusy.

Cut cake into slices and serve warm with Zesty Coconut Butter, if you like.