These easy lemon poppy seed cake bars are soft, chewy, and made in the slow cooker!
The slow cooker is back out, and honestly, I have no regrets. I know, we just made protein bars in it, but listen—when your kitchen is suddenly filled with the warm, citrusy scent of lemon poppy seed cake, you’re not going to have any regrets, either. Plus, it’s 80 degrees outside, and turning on the oven is a hard no right now. So here we are, making cake bars in the slow cooker like the kitchen rebels we were meant to be.
Lemon and poppy seed are already a flavor dream team, but throw in a boost of vanilla-scented protein powder, and suddenly, the cake isn’t just dessert—it’s breakfast, post-workout fuel, or an anytime snack that happens to taste like sunshine. And because I like to live in a world where cake is acceptable at all hours, these bars are soft, chewy, and just sweet enough to make your taste buds happy without the sugar crash. Oh, and did I mention they’re dairy-free? Mr. FFF (who recently found out he can’t have lactose) may or may not have teared up when I told him he could eat these. I’d say that’s a win.
Are Lemon Poppy Seed Cake Bars In The Slow Cooker Healthy?
Are they a healthier version of your classic cake bar? Yes. Would I recommend eating the whole batch in one sitting? Probably not. But I did my best to make these lemon poppy seed bars as wholesome as possible.
Starting with the almond flour: In addition to making these bars gluten-free, the almond flour contains vitamin E, fiber, protein, and healthy fats. And for even more protein, I added a vanilla-flavored, gluten-free, dairy-free protein powder of my choice.
The sweetness comes from a combination of coconut sugar and stevia, meaning no refined sugar. Coconut sugar, though natural, is still a source of sugar, which is why I recommend enjoying these cake bars in moderation.
A Love Letter To Lemon Lovers
Unlike the desserts that have a hint of lemon, I wanted these bars to go all in. This recipe contains three tablespoons of fresh-squeezed lemon juice (not the bottled stuff!) and the zest from a whole lemon. This is enough to pack a citrusy punch in every single bite; we’re not going for subtle here.
So, if you’re someone who’s always squeezing lemon into your tea or ordering the lemon dessert option on the menu, this one is for you.
How Do I Store Leftovers?
Store leftover cake bars in an airtight container in the fridge for up to 1 week. You can also freeze them in a freezer-safe container for up to 3 months.
Serving Suggestions
Want more lemon love in your life? Add this Lemon Bundt Cake, Lemon Tart, and Lemon Curd to your recipe rotation. And while you’re at it, wash everything down with a tall glass of homemade Lemonade!
Recipe
Ingredients
- 2 cups almond flour 7 1/2 ounces
- 1/3 cup dairy-free vanilla protein powder gluten-free, if needed
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon stevia
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted
- 2 large eggs
- 1 egg yolk
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- zest of one large lemon
For The Glaze:
- 1 1/2 tablespoons coconut oil melted
- 1 1/2 tablespoons dairy-free vanilla protein powder gluten-free, if needed
- stevia to taste, if desired
Instructions
- Line the inside of a 7-quart slow cooker with parchment paper, making sure to leave a little bit extra to use as a handle. I find it helps to rub the inside of the slow cooker with coconut oil first so the parchment has something to stick to.
- In a medium bowl, whisk together the almond flour, protein powder, poppy seeds, baking powder, baking soda, salt, and stevia until well combined. Set aside.
- In a large bowl, using an electric hand mixer, beat together the coconut sugar and coconut oil. Add in the eggs, egg yolk, lemon juice, vanilla, and lemon zest and beat until smooth and combined.
- Add the dry ingredients into the wet ingredients and stir until well combined.
- Spoon the batter into your slow cooker and spread out evenly. Cover and cook until the bars feel set and a toothpick inserted in the middle comes out clean, about 1 hour. Be careful not to overbake: My slow cooker is very large. If yours is smaller, your bars will be thicker and could take longer to cook, so check them after 1 hour and see what's going on.
- Turn off the slow cooker and let the bars cool inside for at least 45 minutes. Then, gently lift them out of the slow cooker and slice into bars.
- Whisk together the glaze ingredients until smooth, and drizzle over the bars.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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