Gluten-Free Poppy Seed Cake
Indulge in the delicate flavors and moist texture of this Gluten-Free Poppy Seed Cake, a delightful treat that’s perfect for any occasion. Made with a blend of gluten-free all-purpose flour, aromatic poppy seeds, and a hint of vibrant lemon zest, this cake achieves the perfect balance of light and zesty flavors. The creamy richness of unsalted butter and almond milk gives this dessert a tender crumb, while the natural sweetness of granulated sugar keeps it just right. With a prep time of just 20 minutes, this easy-to-make cake is ideal for a last-minute gathering or a cozy weekend indulgence. Top it off with a dusting of powdered sugar or a drizzle of glaze to make it truly irresistible. Great for gluten-free bakers and citrus lovers alike, this poppy seed cake is sure to become a household favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Gluten-Free All-Purpose Flour
- 2 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 3 tablespoons Poppy Seeds
- 113 grams Unsalted Butter
- 150 grams Granulated Sugar
- 3 units Large Eggs
- 1 teaspoon Vanilla Extract
- 120 milliliters Almond Milk
- 1 tablespoon Lemon Zest
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with butter or line it with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and poppy seeds. Set aside.
Step 3
In a large bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and lemon zest until well combined.
Step 5
Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Begin and end with the dry ingredients, mixing just until combined with each addition.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Once cooled, serve the cake with a dusting of powdered sugar or a simple glaze, if desired.
Nutrition Facts
| Serving size | (786.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2558.3 |
| Total Fat 127.1g | 0% |
| Saturated Fat 62.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 808.2mg | 0% |
| Sodium 2383.9mg | 0% |
| Total Carbohydrate 352.6g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 160.8g | |
| Protein 29.3g | 0% |
| Vitamin D 159.6IU | 0% |
| Calcium 729.7mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 490.3mg | 0% |
Source of Calories