This vegan lemon poppy seed cake is a healthy and delicious dessert that everyone will love. Made with almond flour, coconut oil, and maple syrup, this cake is free of dairy and eggs. The lemon zest and juice give it a refreshing citrus flavor, while the poppy seeds add a nice crunch. This cake is perfect for those who are vegan or have dairy and egg allergies. It's easy to make and can be stored in the fridge for up to 5 days.
