As per our list (things to do with children during Christmas), a couple of days ago, we went to the Nutcracker ballet. It was an interesting evening to say the least.

The ballet is organized by Jeunesse Classique Ballet in Calgary. Children in training are the stars of the show. It was a nice show. A little slow once in a while for me, but it was to be expected as the dancers are still learning and building their confidence.

The ballet started at 7:30 pm and we took both kids to watch. Their usual bed time is 8 pm. But sleeping was not an issue. Other things were. My older one was complaining every few minutes “Mom, I’m starving” (Really? You ate before we left and you also had a snack in the car!), “Mom, how many minutes are left?” (I guess too many…). The little one was doing ballet moves in front of her seat, also trying once in a while to sneak into the aisle and go down the stairs to the stage.

Before we bought the tickets, we thought: the kids can stay still during an entire movie at home. It seemed logical that they will be able to stay still during the whole show too. But no, this did not happen. My kids were the wormiest kids, moving continuously during the first part of the show. They probably would have done the same during the second part of the show, but my husband and I did not give them the chance as we all left during intermission.

At home, suddenly nobody was starving anymore and ballet moves were postponed until the morning when we enjoyed a piece of the Lemon Poppy Seed Cake after breakfast.

Now back to our Poppy Seed Cake recipe. This cake is mildly sweet, it crumbs easily, and has a faint flavour of lemon. Overall, it is delicious. I made it several times and each time it did not disappoint.

This Lemon Poppy Seed Cake is rich in:

  • Biotin, vitamin E, manganese, and copper from almond flour
  • Fiber, healthy fats, and protein from coconut flour
  • Manganese, calcium, fiber, and copper from poppy seeds
  • Trace minerals from sea salt
  • Protein and healthy fats from eggs
  • Vitamin C from lemon
  • Manganese and zinc from maple syrup
  • Healthy fats from coconut oil
  • Vitamin C, manganese, and fiber from strawberries
  • Healthy fats from coconut milk

Lemon Poppy Seed Cake

Makes a 9 inch pie dish (serves 8-10)


For cake

2 cups almond flour

4 tablespoons coconut flour

2 tablespoons poppy seeds

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon sea salt

2 teaspoons lemon zest (*)

3 eggs, beaten

5 tablespoons lemon juice (**)

1 tablespoon vanilla extract

1/3 cup maple syrup

1/3 cup + 2 tablespoons coconut oil, melted over low heat

½ heaping cup of strawberries (fresh or frozen), chopped in bite-sized pieces

For frosting

The cream formed on top of 1 (398 ml) can of coconut milk

3 tablespoons maple syrup

1 teaspoon vanilla extract


Preheat the oven to 350 F.

Mix all the dry ingredients (almond flour, coconut flour, poppy seeds, baking powder, baking soda, sea salt, lemon zest) in a big bowl.

Mix all the wet ingredients (eggs, lemon juice, maple syrup, coconut oil, vanilla) in a medium-sized bowl. Pour the wet ingredients over the dry ingredients, while mixing gently.

Fold in the strawberries gently.

Pour everything in a parchment-lined 9 inch pie dish. Bake for 45 minutes until lightly brown on top.

Frosting – Chill the can of coconut milk in the fridge for at least 3 hours. The liquid will go at the bottom and the cream will rise to the top. Use only the cream for this recipe. In a big bowl, mix the coconut cream, maple syrup, and vanilla with a hand-held mixer until a cream forms. Spread the cream over the cake.

Chill the cake in the fridge for at least 1 hour.

The cake can be frozen and enjoyed at a later date. I make two batches: one to eat right away from and the other one I freeze and I take out of the freezer when I need a yummy dessert for my family.

* and ** I use 2 medium-sized lemons.  You might need 2 or 3 lemons. It depends on how big and juicy your lemons are.


Do you use poppy seeds in your baking? What do you use them for?