Lower oven rack to lower third position and preheat oven to 350 degrees. For a bundt cake: Grease a 10-inch bundt pan with avocado oil, olive oil, butter, or coconut oil. Be sure to get in between all the nooks and crannies. For muffins: Line a muffin tin with baking cups. The batter will make approximately 18 muffins.
Place the eggs in a large bowl and cover with warm water to bring to room temperature. Set aside.
In a large mixing bowl, whisk together the coconut flour, sea salt, baking soda, sweetener, and poppy seeds. Break up any clumps with your fingers.
In a separate bowl, whisk together the vanilla, avocado oil, lemon juice, lemon zest, and room temperature eggs.
Pour the wet ingredients into the dry and mix well. The Batter will be fairly thick. For a bundt cake: Pour or scoop the batter evenly into the greased bundt pan. Please don't substitute a cake pan, as it will not work! Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Rotate after 20 minutes to ensure even baking. Try not to over bake, which can dry out your cake. If the top starts to brown too quickly, loosely cover it with foil. For muffins: Fill each cup just over half full, and bake 18 to 22 minutes.
For cake: Invert pan over a wire rack and cool completely. Once cooled, invert onto serving dish or cake plate. For muffins: Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Drizzle on the glaze and serve.
Whisk together the powdered sweetener, lemon juice, and lemon zest. Add filtered water, one tablespoon at a time, as needed to thin. Drizzle over the cake or muffins just before serving.
For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch such as potato starch, arrowroot, or tapioca flour.
Grease the pan well. Even if it's a non-stick bundt pan, grease the pan well.
Allow to cool completely. If you try to remove the cake before it has cooled completely, it will stick to the pan and be a disaster.
Use room temperature eggs. Using cold eggs can prevent the flours from mixing properly and interfere with how the cake rises.
Don't skip the glaze! The glaze is simply fabulous and adds the perfect amount of sweetness and tanginess. Trust me, you don't want to miss it!
Don't substitute the coconut flour. Coconut flour is very unique and this recipe will not work if the coconut flour is replaced with different flour. A word of caution: Not all coconut flours are made the same! I recommend using Bob's Red Mill Coconut Flour or Arrowhead Mills Coconut Flour. If you choose to use another brand, make sure the texture is thick, soft, and fluffy. Not grainy. Otherwise, the cake will turn out too wet and be heavy.
Do Not Use A Cake Pan. Even though I have not tested this recipe in a cake pan, I don't recommend it because I don't think it would set up and rise properly.
Leftovers can be stored tightly covered at room temperature for 2 to 3 days or they can be frozen up to 1 month. If freezing, cool completely and cut into individual slices without the glaze. Wrap each slice in plastic wrap then place them in a freezer-safe bagging.
For the sweetener in the cake, I've always recommended any granulated erythritol-based sweetener, such as Besti Monk Fruit Erythritol Blend. However, in all my recent cake recipes, I've been loving xylitol or a monk fruit/allulose blend! They make the cake extra soft and have no aftertaste! However, I have not tested either of them in this cake. As soon as I test it, I will let you know!!!
For the sweetener in the glaze, I prefer not to use an erythritol-based sweetener because it tends to leave an aftertaste and doesn't completely dissolve. My favorite sweetener for glazes is a powdered monk fruit allulose blend because it dissolves beautifully and leaves ZERO aftertaste! Powdered allulose will also work. However, it's only 70% as sweet as other sweeteners so you'll need to add an additional ⅓ cup.
If you only have granulated sweetener, simply place in a completely dry blender and whirl until powdered. Then, measure out for the recipe.
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