1. Preheat the oven to 350°F. Line an 8.5″ x 4.5″ loaf pan with parchment paper or grease with coconut oil.
2. Combine the applesauce, coconut sugar, almond milk, cashew butter, coconut oil, lemon juice, and lemon zest, stirring to combine. Warm slightly in the microwave if the coconut oil seizes up.
3. Add cassava flour, almond flour, flax meal, poppy seeds, baking soda, baking powder, and salt. Stir until combined.
4. Pour into the prepared loaf pan. Bake for 45 minutes, or until a toothpick comes out clean and the top springs back if lightly pressed. Once done, let cool completely on a wire rack before removing it from the pan.
5. Store in an airtight container at room temperature for two days, in the refrigerator for up to five days, or in the freezer for up to 3 months. I like to freeze in slices and heat a slice in the microwave when I want it!

For the powdered sugar glaze: in a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest. Add more powdered sugar if it’s too thin, or extra lemon juice if it’s too thick. Drizzle over the loaf cake. Garnish with more poppy seeds, if desired.

For the coconut butter glaze: in a small bowl, whisk together the coconut butter, maple syrup, and lemon juice. Whisk in 1 tablespoon of the warmed almond milk, until smooth. Continue to add almond milk and whisk to thin it out to your desired consistency. Drizzle over the loaf cake. Garnish with more poppy seeds, if desired.