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Gluten Free Lemon Poppy Seed Cake

Gluten Free Lemon Poppy Seed Cake

The ultimate comfort food, this Gluten Free Lemon Poppy Seed Cake is moist, flavorful, and incredibly easy to make. With a refreshing lemon flavor and a delightful crunch from poppy seeds, it's the perfect dessert for any occasion. Make it tonight and treat yourself to a slice of happiness!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1 loaf
Course: Desserts
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup All-purpose gluten-free flour plus more for dusting
  • 1/3 cup Almond meal
  • 2 teaspoons Gluten-free baking powder
  • 1/2 teaspoon Xanthan gum
  • 2 tablespoons Poppy seeds
  • 1 cup Olive oil
  • 1/2 cup Maple syrup
  • 1/2 cup Coconut sugar
  • 1 teaspoon Pure vanilla extract
  • 4 large Eggs
  • 1 lemon Zest finely grated , juice squeezed (about 1/4 cup)
  • 1/2 cup Grass-fed unflavored powdered collagen
  • 1/4 cup Coconut butter
  • 1 tablespoon Fresh lemon juice
  • 2 teaspoons Maple syrup
  • 1/2 teaspoon Vanilla
  • 1/2 teaspoon Turmeric
  • 1/4 cup Water
  • 1/4 cup Grass-fed unflavored powdered collagen
  • 1 teaspoon Lemon zest for garnish

Equipment

  • Oven
  • Wooden Spoon
  • Whisk
  • Grater
  • Baking Sheet
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat the oven to 350°F. Prepare a 9-by-5-inch loaf pan by greasing it generously with olive oil and dusting with gluten-free flour.
  2. Combine the dry ingredients in a small mixing bowl. Whisk together the gluten-free flour, almond meal, baking powder, xanthan gum, and poppy seeds with a fork.
  3. In a medium mixing bowl, mix the olive oil, maple syrup, coconut sugar, and vanilla. Stir until combined. Add the eggs one at a time, mixing well.
  4. Add the lemon zest and lemon juice to the wet mixture, stirring until combined.
  5. Gradually add the flour mixture to the wet ingredients in two additions, mixing until just combined.
  6. Stir in the powdered collagen gently.
  7. Transfer the batter to the prepared loaf pan.
  8. Bake for about 50 minutes until golden brown and a toothpick comes out clean.
  9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
  10. Prepare the glaze by whisking the coconut butter, lemon juice, maple syrup, vanilla, turmeric, and water over low heat.
  11. Drizzle the glaze over the cooled cake.
  12. Slice and enjoy!

Notes

No additional notes available.