Best Gluten Free Lemon Poppy Seed Cake Recipes

GLUTEN FREE LEMON POPPY SEED CAKE

Gluten Free Lemon Poppy Seed Cake image

This I found on another web site, and I wanted to share it with the rest of you because I have heard about the deadly gluten alergies that some people have, and I just don't think that there are enough recipes for them.

Provided by MizEmerilLagasse

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 lemons
1 cup brown rice flour, plus
2/3 cup potato flour
2/3 cup almond meal
1 cup sugar
1/4 cup poppy seed
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon xanthan gum
3 teaspoons vegan egg replacer powder, whipped, with
1/4 cup water
1/2 cup silken tofu
1/2 cup soymilk
1/3 cup oil
4 teaspoons tahini
2 teaspoons vanilla extract

Steps:

Finely shred rind from the lemons and squeeze 1/4 cup of juice.
Mix dry ingredients together with lemon rind.
Beat all wet ingredients together and add to dry ingredients.
Mix well.
Pour into a greased and lined 8"/20cm cake tin.
Bake at 350°F/180°C for at least 45 minutes to 1 hour and a skewer comes out clean.
Cool and ice/frost with cream cheese icing/frosting or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).

Nutrition Facts : Calories 529.4, Fat 23, SaturatedFat 3, Sodium 419.6, Carbohydrate 78.2, Fiber 6.4, Sugar 35.7, Protein 8.4

GLUTEN FREE LEMON POPPY SEED CAKE

Gluten Free Lemon Poppy Seed Cake image

Gluten-free cakes tend to get dense and this cake rather has the consistency of a pudding cake, but it is good with some ice cream or whipped cream on top. I like to keep the sugar content of our cakes minimum, but if you like a sweeter cake, please increase the amount of sugar up to a cup. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Dessert

Time 1h20m

Yield 1 7-inch cake or 9 x 5 inch loaf, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs, at room temperature separated
2 cups gluten-free flour
3 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest and juice
1 cup milk (I used almond milk)
4 tablespoons butter, softened
1/2 cup sugar (I used 1/2 cup coconut sugar)
cooking spray, for coating the pan
powdered sugar, for dusting

Steps:

Preheat oven to 350°F/180°C degrees. Spray a 7-inch round springform pan or a 9 x 5 inch loaf pan with cooking spray.
In a bowl, beat egg whites until a stiff peak forms. Set aside.
In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest.
Add lemon juice and milk to the flour mixture and mix well.
In another bowl, beat butter and sugar well. Add egg yolks and beat again.
Add to the cake batter and mix well.
Fold egg whites into the batter and mix.
Pour the batter into the prepared pan.
Bake for 50 - 60 minutes or until a toothpick inserted into the cake comes out clean.
Let it cool in the pan for 5 minutes before removing to a wire rack to cool.
Dust with powdered sugar.
Infuse love, slice and serve with ice cream or whipped cream.

Nutrition Facts : Calories 156.7, Fat 9.5, SaturatedFat 4.9, Cholesterol 66, Sodium 320.6, Carbohydrate 15.9, Fiber 0.8, Sugar 12.8, Protein 3.3

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