Slow Cooker Lemon Poppy Seed Cake

This lemony cake is "baked" in the slow cooker is definitely a dessert. But, not too sweet so it qualifies for legal breakfast and snack fare! 

The recipe is inspired by Betty Crocker.

  • 2 cups all-purpose flour
  • ½ cup yellow cornmeal (not corn flour)
  • ¼ cup coconut flour
  • 3 tablespoons sweetened coconut flakes
  • 3½ teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • ½ cup + 2 tablespoons melted butter
  • 4 eggs, lightly beaten
  • ¾ cup coconut milk
  • 1½ tablespoons minced lemon peel (more if you like a big pucker)
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon extract
  • 2 (8 ounce) containers of cream cheese, optional
  • 3½ tablespoons of honey, optional
  1. Coat an oval 6-quart slow cooker with baking spray. Line the bottom with parchment paper. Spray again.
  2. Whisk together the flour, cornmeal, coconut flour, coconut flakes, baking powder, soda and salt in a large bowl. Set aside.
  3. In another bowl, vigorously stir the butter, sugar, eggs, milk, lemon juice, extract and peel. Slowly add in the flour mixture.
  4. When well combined, pour the batter into the prepared slow cooker.
  5. “Bake” for 2 hours on the High setting. When a toothpick inserted into the center comes out clean, switch off the slow cooker.