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Hello, foodies! Today, I am excited to share with you a delicious recipe for a gluten-free lemon poppy seed cake that is sure to make your taste buds dance with joy. This lemon poppy seed cake is not only gluten-free but also dairy-free, making it suitable for those with dietary restrictions.
As a nutritionist and food blogger, I firmly believe in using organic ingredients whenever possible, so we will be incorporating organic and wholesome ingredients into this recipe. The flavor of the tangy lemons complements the nutty poppy seeds perfectly in this cake, creating a delightful balance of flavors that is both refreshing and satisfying.
The cake’s texture is fluffy and moist, with added crunchiness from the poppy seeds dispersed throughout. Whether you are having guests over or just want to treat yourself to something sweet and healthy, this lemon poppy seed cake is the perfect choice.
So come along with me as we dive into the world of organic baking and learn how to make this delectable gluten-free lemon poppy seed cake from scratch!
Why You’ll Love This Recipe
Are you tired of eating the same old cakes and desserts every time? Look no further than this delicious Gluten Free Lemon Poppy Seed Cake Recipe! I assure you, this recipe is not only healthy, but it also has a burst of flavors that will leave your taste buds wanting more.
One reason why you’ll love this recipe is that it’s gluten-free, which makes it a great option for those who are gluten intolerant or allergic. The potato flour used in the recipe ensures the perfect texture and provides a delicious crunchiness, making this cake an instant hit.
But that’s not all; this cake is also dairy-free and vegan-friendly. It’s made using silken tofu and vegan egg replacer powder combined with soymilk which gives it a moist and spongy texture even though it doesn’t have dairy products. It’s perfect for anyone looking to avoid dairy in their diet.
The star ingredient of this recipe is undoubtedly the fresh lemon zest and juice used in both the cake batter and the icing glaze. This brings a zesty citrus flavor to the cake which pairs perfectly with crunchy poppy seeds, making it ideal for a light summer dessert.
Furthermore, this recipe has many variations that you can use to customize your cake according to your taste. Perhaps you prefer Tahini instead of using butter or oil? You can try that variation of this recipe as well!
The Gluten Free Lemon Poppy Seed Cake Recipe assembles quickly and produces one of the most deliciously indulgent cakes we’ve ever tried. With these factors considered, it is evident why you will love indulging in this magical treat! So what are you waiting for? Give it a try – you won’t regret it!
Ingredient List
Gluten-free Lemon Poppy Seed Cake Recipe Ingredient List
Before starting with the recipe, let’s have a look at the list of ingredients you will need to make this delicious gluten-free lemon poppy seed cake.
Cake Ingredients:
- 3 cups plain gluten-free flour (see note)
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp xanthan gum
- ½ tsp salt
- 2 tbsp poppy seeds
- 1 cup granulated sugar
- 1 cup unsalted butter, softened at room temperature
- 4 large eggs, room temperature
- 3 ¾ cup silken tofu or vegan egg replacer powder for a vegan alternative
- 2/3 cup + 2 tbsp soymilk, room temperature
- â…“ cup tahini (or any other neutral-flavored oil)
- Zest of 2 large lemons
- Juice of 1 large lemon
- 2 tsp pure vanilla extract
Lemon Glaze Ingredients:
- 1 ¼ cups confectioners’ sugar, sifted
- ¼ cup lemon juice (from about 1 large lemon)
Note:
You can use any gluten-free flour blend you prefer or make your own by combining equal parts rice flour, potato flour, and tapioca flour. Another option is to use Bob’s Red Mill Gluten-Free Flour Baking Flour.
The Recipe How-To
Now that we have gone through the ingredients, let’s get started with making our Gluten Free Lemon Poppy Seed Cake Recipe!
Step 1: Mix the Dry Ingredients
First, preheat your oven to 350°F. In a medium-sized bowl, combine 2 cups of gluten-free flour, 2 tsp of baking powder, and 1/2 tsp of xanthan gum.
Step 2: Mix the Wet Ingredients
In a separate large bowl, beat 1/2 cup of coconut oil and 3/4 cup of granulated sugar until creamy. Next, add in 2 large eggs, one at a time, then add 1/4 cup of silken tofu or vegan egg replacer powder, 3/4 cup of soy milk, and 1/4 cup of lemon juice. Make sure to beat after each addition.
Step 3: Combine Dry and Wet Ingredients
Slowly pour your dry mixture into your wet mixture while continuously whisking until it combines.
Step 4: Incorporate Lemon Zest and Poppy Seeds
Add in the zest of 2 lemons and 2 tbsp of poppy seeds into the batter. Mix well to incorporate them evenly.
Step 5: Bake the Cake
Pour your batter into a well-greased loaf pan or bundt cake pan. Bake the cake for around 50 minutes, checking occasionally with a fork or toothpick until it comes out clean.
Step 6: Add Lemon Glaze (Optional)
Let your cake cool down before adding optional lemon glaze. In a small bowl, combine 3 tbsp of lemon juice and 3/4 cup of powdered sugar until smooth. Drizzle the glaze over your delicious creation.
Enjoy your gluten-free, dairy-free, and vegan-friendly Lemon Poppy Seed Cake!
Substitutions and Variations
As a nutritionist and food blogger, I understand the importance of catering to everyone’s dietary restrictions and preferences. That’s why I believe in experimenting with different ingredients to achieve unique variations of the classic recipe.
For those who want to substitute the tahini or soymilk in this Gluten Free Lemon Poppy Seed Cake Recipe for a different option, you can try using silken tofu mixed with water as a vegan alternative. You can also use vegan egg replacer powder in place of eggs if you’re going dairy-free. Additionally, if you don’t have xanthan gum or potato flour on hand, you can experiment with other gluten-free flours such as almond flour, coconut flour, or oat flour.
If you want to create a poppy seed muffin recipe instead of a cake, simply adjust the baking time accordingly and bake it in muffin tins instead of a loaf pan. You could even try making a lemon glaze to drizzle over the top for added sweetness.
Feeling adventurous? Add crunchy texture by tossing seeds (gluten-free) like sunflower seeds, pumpkin seeds or chia seeds into the batter. For those who prefer a more savory taste, try adding some fresh rosemary or thyme into the batter along with pops of tartness from cranberries for an added zing.
Experiment with dairy-free options by substituting coconut oil or unsweetened almond milk in place of butter in your recipe. You could also add a touch of vanilla extract or lemon juice for some additional flavor.
No matter how you choose to adapt the Gluten-Free Lemon Poppy Seed Cake recipe, don’t be afraid to experiment and have fun. The possibilities are endless!
Serving and Pairing
Serving this Gluten-Free Lemon Poppy Seed Cake is where the true indulgence begins. The perfect accompaniment to a warm cup of coffee or tea, the refreshing lemon flavor of this cake can balance out any bitter taste.
The cake’s moist crumb with the added crunch from poppy seeds creates a unique texture that will leave anyone wanting more. Dress it up with a dollop of whipped cream, a dusting of powdered sugar or top it with fresh fruit. You can even turn this into a special occasion cake by adding some vegan lemon glaze or frosting for a birthday or festive event.
This cake goes well with any food occasion, whether you are in the mood for breakfast or dessert, and its light lemony taste pairs perfectly with numerous recipes. It is great on its own for the office treat and an afternoon snack or even as part of an elegant brunch spread.
If you’re feeling creative, the Gluten-Free Lemon Poppy Seed Cake can be turned into cupcake style or muffins, making them ideal for grab-and-go breakfast or as takeaways to make your coworkers envious. This recipe can also be baked in loaf form to create an impressive seed bread that is perfect for any breakfast table.
Whether you want to treat yourself after dinner or start your day off with something sweet, this treat is versatile enough to give you satisfaction when y ou need – it’s a delightfully fluffy, which appeals across all occasions!
Make-Ahead, Storing and Reheating
Congratulations on creating your delicious gluten-free lemon poppy seed cake! Now that you have this scrumptious cake, it’s important to know how to store and reheat it to enjoy later.
If you plan on serving the cake within a day or two, storing it at room temperature in an airtight container is your best bet. This will allow the cake to stay moist and fresh for up to three days. If you prefer, you can also add a layer of plastic wrap over the top before securing it with the lid.
If you’d like to make the cake ahead of time or store it for longer periods, refrigeration or freezing would be ideal. In the fridge, your lemon poppy seed cake will last up to five days. Simply store it in an airtight container or wrap it tightly with plastic wrap. You could also freeze any extra slices by wrapping each tightly with plastic wrap and storing them together in another container or freezer bag for up to two months.
When reheating your cake, there are two ways you can go about it. The first way is to bring your refrigerated cake back up to room temperature or just slightly warm by leaving it on your kitchen counter for about an hour before reheating. Then, slice it into portions of preferred size and reheat in the microwave (10 seconds per slice) or toaster oven until just heated through. This will preserve its delicate flavors and texture.
Alternatively, if time is not on your side, you can reheat each slice straight from frozen by placing them into your toaster oven on low heat or microwave (around 15-20 seconds) depending on the machine’s instructions until they’re heated through.
Remember that leftovers will always taste best when they’re stored properly and heated with care!
Tips for Perfect Results
Now that you understand the ingredient list and how to make this gluten-free lemon poppyseed cake, I’ve got some tips and tricks to make sure your cake comes out perfectly every time.
First tip: take your time measuring out the ingredients. It’s important to follow the recipe and measure each ingredient precisely. A small change can have a big impact on the outcome of the cake.
Second tip: let your ingredients come to room temperature before starting. Cold eggs, milk or butter can be difficult to mix well into a batter resulting in an uneven mixture.
Third tip: don’t overmix your batter. This tip applies to all baking recipes, but it is especially important with gluten-free baking. Overmixing leads to tough and dense cakes, which will not be appealing for anyone’s sweet tooth.
Fourth tip: soak the poppy seeds before adding them to the mixer. Soaking them helps soften their texture and creates better distribution throughout the batter.
Fifth tip: when baking cakes, it’s important not to open up the oven door during baking time, since that drops temperature inside the oven and negatively affect the cake structure.
Sixth tip: after removing the cake from the oven, let it cool completely in its pan for five minutes before turning it out onto a wire rack.
Seventh tip: When frosting your cake, ensure that it has cooled completely down so the frosting doesn’t melt under heat.
So keep these tips in mind while baking this gluten-free lemon poppy seed cake recipe, and you’ll surely impress all your family and friends with your baking skills!
FAQ
Now that you have all the information you need to make this delicious gluten-free lemon poppy seed cake recipe, I want to address some common questions that you may have about the ingredients, substitutions, and serving suggestions. Here are some frequently asked questions and their answers to help guide you towards making the perfect lemon poppy seed cake for any occasion.
Why do you have to soak poppy seeds before baking?
Before starting the batter for your Poppy Seed Muffins, it is important to soak the poppy seeds in either hot water or hot milk. This is necessary as the hard outer shell of the seeds can be difficult for our digestive system to break down. Soaking them for a minimum of 30 minutes or up to overnight can help make them easily digestible.
How do you keep gluten free cake moist?
Ensuring a gluten-free cake remains moist and tender is crucial. Without proper refrigeration and covering, it can become dry and tough on the outside. One useful trick is incorporating buttermilk in the recipe and increasing the fat to balance out the lack of gluten.
What do poppy seeds add to cake?
Adding some poppy seeds to a lemon loaf cake can create a delightful crunchy texture that adds an extra dimension to the flavor.
Do poppy seeds have gluten in them?
Poppy seeds are a type of food that is naturally free of gluten when unadulterated with additives. Moreover, they are considered to be safe for consumption.
What is the point of poppy seeds in muffins?
Poppy seeds are a versatile ingredient that adds a hint of nutty flavor, subtle aroma, and crunchy texture to baked goods. Toasting them can enhance their natural nuttiness, making them a valuable addition to any recipe.
Bottom Line
In conclusion, this Gluten Free Lemon Poppy Seed Cake Recipe is an absolute must-try for anyone looking to enjoy a delicious, healthy, and gluten-free dessert. With its crunchy texture and sweet, lemony flavor, it’s sure to be a hit at any gathering or event. The recipe is simple and straightforward, with easily accessible ingredients that are perfect for any budget or dietary restriction.
Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to impress. So why not try it out today and see for yourself why it’s quickly becoming one of the most popular gluten-free dessert recipes around? Trust me, your taste buds will thank you!
Gluten Free Lemon Poppy Seed Cake Recipe
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
Instructions
- 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).