Healthy Flourless Lemon Poppy Seed Breakfast Cake Recipe

For the Gluten Free/Vegan/Flourless version
2 cups gluten free rolled oats, ground into a flour
1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
1 T baking powder
pinch sea salt
1/4 cup poppy seeds
3/4 cup + 2 T dairy free milk
2 T lemon juice
2 T lemon zest
1 flax egg (can sub for 1 large egg if not vegan)
1 tsp vanilla extract
6 T nut butter of choice, melted (I used smooth almond butter)
For the Paleo option
1/2 cup coconut flour
1 cup unsweetened applesauce
1/2 tsp baking soda
1/4 cup maple syrup (can sub for honey or agave)
1/4 cup cashew butter (can sub for almond butter or coconut oil)
vanilla extract
1/4 cup poppy seeds
1 T lemon juice
1 T lemon zest
4 large eggs, whisked lightly
For the protein frosting
3 scoops vanilla protein powder
1-2 T granulated sweetener of choice (optional)
1-2 T nut butter of choice (optional)
Dairy free milk to form batter
For the coconut butter frosting
4-6 T coconut butter, melted
2 T granulated sweetener of choice
Dairy free milk to thin out
For the basic cream cheese frosting
Dairy free cream cheese (can sub for any cream cheese)
2 T granulated sweetener of choice
pinch cinnamon