Gluten-Free Mohnkuchen (Poppy Seed Cake)

Delight in the rich, nutty goodness of this Gluten-Free Mohnkuchen (Poppy Seed Cake), a beautifully moist and tender cake that’s perfect for any occasion. Featuring a harmonious blend of earthy poppy seeds simmered in creamy milk, zesty lemon, and a hint of vanilla, this cake delivers a unique flavor profile that will captivate your taste buds. Made with a combination of almond flour and gluten-free all-purpose flour, it's a great option for those with gluten sensitivities. The simple dusting of powdered sugar adds an elegant finish, making it ideal for both casual coffee breaks and celebratory gatherings. Quick to prepare and ready in just over an hour, this German-inspired dessert is sure to become a household favorite. Keywords: gluten-free poppy seed cake, gluten-free Mohnkuchen, almond flour cake, German dessert recipes, easy gluten-free baking.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 150 g Poppy seeds
• 200 ml Whole milk
• 100 g Butter
• 150 g Granulated sugar
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 150 g Almond flour
• 100 g Gluten-free all-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 tablespoon Lemon zest
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.

Step 2

In a small saucepan, combine the poppy seeds and milk. Heat over medium heat until hot but not boiling. Let it simmer for about 5 minutes, then remove from heat and let cool for 10 minutes.

Step 3

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.

Step 5

In another bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, and salt.

Step 6

Fold the dry ingredients into the butter and sugar mixture until just combined.

Step 7

Stir in the cooled poppy seed mixture and lemon zest. Mix until the batter is smooth.

Step 8

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 11

Before serving, dust the top with powdered sugar for a decorative finish. Slice and enjoy!

Nutrition Facts

Serving size	(1039.1g)

Amount per serving	% Daily Value*
Calories	3744.4

Total Fat 242.3g	0%
Saturated Fat 66.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 817.8mg	0%
Sodium 2481.1mg	0%
Total Carbohydrate 343.1g	0%
Dietary Fiber 48.5g	0%
Total Sugars 187.1g
Protein 88.4g	0%

Vitamin D 229.8IU	0%
Calcium 2853.6mg	0%
Iron 23.2mg	0%
Potassium 1624.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 9.1%

Carbs: 35.1%