✤2 cups (240g) all-purpose flour
✤1/4 cup poppy seeds
✤1 tbsp baking powder
✤1/2 tsp salt
✤1 cup (192g) white sugar
✤3 eggs, room temperature
✤1/2 cup vegetable oil
✤1/2 cup (~114g) 0% fat plain Greek yogurt
✤1/4 cup almond milk
✤1 lemon, zested
✤1/4 cup fresh lemon juice
✤1 tsp vanilla extract
❖Coat the inside of a slow cooker with cooking spray.
❖In a large bowl, stir together the flour, poppy seeds, baking powder & salt. In a medium bowl, whisk together all wet ingredients until sugar is dissolved.
❖Add wet mix to the dry and stir until just combined (batter will be slightly lumpy).
❖Spoon batter into prepared slow cooker. Cover and cook on high for 1½ - 2 hours or until top appears to be set. If possible, carefully rotate crockery liner halfway through to ensure even cooking.
❖Turn off cooker and carefully lift lid to prevent condensation drip on the cake. Completely cover opening with paper towel, place lid on top and cool for 15 min.
❖Use a knife around edge to remove the cake and cool completely on wire rack.
