Flourless Lemon Poppyseed Cake

Instructions

1. Preheat oven to 350.
2. In a food processor, blend chickpeas till smooth. Scrape down the sides every few seconds if needed.
3. Add all remaining ingredients to the food processor except poppyseeds and blend till smooth.
4. Stir in poppyseeds.
5. Lightly oil an 9×5 inch loaf pan or line with parchment paper. Pour batter in.
6. Bake at 350 for 30 minutes.
7. Cool in pan on wire rack at least 20 minutes.
8. Cut into squares. Store leftovers in the fridge. Frost with melted coconut butter and extra lemon zest if desired.