Gluten Free Poppy Seed Cake

Gluten Free Poppy Seed Cake

This is a dense gluten-free lemon poppy seed cake by a health coach.

Ingredients: 18 cm diameter cake pan

Eggs (bring to room temperature, separate the egg yolks and whites)
Gluten free all-purpose flour
2.5 cups
Poppy seeds
3 tablespoons
Baking powder
2 teaspoons
1/2 teaspoon
Grated lemon zest and lemon juice
1 lemon
Milk (or soy milk, almond milk)
250 ml
Unsalted butter (bring to room temperature)
4 tablespoons
Beet sugar (or regular sugar)
125+ ml
Oil (for greasing the pan)
as needed
Powdered sugar
as needed


1. Preheat the oven to 180℃.
2. Spray oil in the 18 cm diameter cake pan or in a 22.5 x 12.5 cm pound cake pan.
3. Add the egg whites to a bowl and whisk with a hand mixer until stiff peaks form.
4. Add the flour, poppy seeds, baking powder, salt, and grated lemon zest into a separate bowl, and mix.
5. Add the lemon juice and milk to Step 4, and mix.
6. Add the butter and sugar into a different bowl, and mix well with the hand mixer. Add the egg yolks and mix some more.
7. Add Step 6 to Step 5, and mix well.
8. Fold in the egg whites.
9. Pour the batter into the pan, and bake for 50-60 minutes. Insert a bamboo skewer and if it comes out clean, it's done.
10. Let it cool for about 5 minutes in the pan. Remove the cake from the pan and let it cool on a cooling rack.
11. Sprinkle powdered sugar over the cake through a tea strainer.
12. Add your love and appreciation, slice, and serve with ice cream or whipped cream.

Story Behind this Recipe

I arranged my husband's favorite poppy seed cake into a gluten-free type.