Gluten-Free Poppy Seed Cake
Delight your taste buds with this Gluten-Free Poppy Seed Cake, a moist and flavorful treat perfect for any occasion. Made with a blend of gluten-free all-purpose flour, protein-packed poppy seeds, and the refreshing zest of lemon, this cake offers a delicate balance of nutty and citrusy flavors. The almond milk adds a subtle creaminess, while vanilla extract enhances the aroma, making every bite irresistibly fragrant. With a prep time of just 20 minutes and a bake time of 45 minutes, this easy-to-follow recipe yields a beautifully textured cake that's ideal for gatherings or as a midweek indulgence. Serve it with a dusting of powdered sugar or a drizzle of glaze for a polished and delicious finish. Perfect for gluten-free diets, this cake is sure to impress guests or satisfy your sweet cravings!
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with butter or line it with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and poppy seeds. Set aside.
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.
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.
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.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve the cake with a dusting of powdered sugar or a simple glaze, if desired.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 160.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 730 mg | 56% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 490 mg | 10% | |
*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.
