Gluten Free Lemon Poppy Seed Cake Recipes

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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

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 LOAF RECIPE BY TASTY



Gluten-free Lemon Poppy Seed Loaf Recipe by Tasty image

Here's what you need: rolled oats, large eggs, full-fat greek yogurt, honey, lemon juice, lemon zest, poppy seeds, baking powder, salt

Provided by Joey Firoben

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 9

2 ½ cups rolled oats
4 large eggs, room temperature
1 cup full-fat greek yogurt
¾ cup honey
¼ cup lemon juice
1 teaspoon lemon zest
¼ cup poppy seeds
2 ¼ teaspoons baking powder
1 pinch salt

Steps:

  • Preheat oven to 350°F (180°C.)
  • Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
  • In a large bowl, whisk the eggs until pale and foamy.
  • Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
  • Add in the honey, lemon juice, and lemon zest and whisk until well combined.
  • Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears.
  • Pour the batter into a greased loaf pan.
  • Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched.
  • Let the loaf cool for 15 minute before removing it from the pan.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 50 grams, Fat 5 grams, Fiber 3 grams, Protein 9 grams, Sugar 29 grams

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

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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