Lemon Poppy Seed Pound Cake (Gluten Free and Vegan)

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

By contributing writer Tessa

I always loved lemon poppy seed cake growing up. That version required a boxed mix. Since that option was out, I opted for a denser texture with this Gluten-Free Lemon Poppy Seed Pound Cake.

This cake screams Easter and spring to me, and while tasty on its own, here a few dress up ideas for you:

  1. I shared half with my neighbor and decided to stack two halves with lemon curd in between and a lemon coconut butter drizzle on top…yum!! For the drizzle, I mixed my homemade coconut butter, lemon zest, and stevia to taste.
  2. This would also be good with a cream cheese frosting of your choosing.
  3. A simple lemon glaze of powdered sugar, lemon juice, lemon zest would also work.

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

Lemon Poppyseed Poundcake - Gluten Free & Vegan

Yield 12

Ingredients

  • 2 lemons, zested and juiced
  • 1 cup softened coconut oil, palm shortening, or favorite butter
  • 1 1/4 cups granulated sugar (more to taste if you like), I used 3/4 cup palm sugar and the rest in stevia!
  • 1 cup any milk, curdled with lemon juice (above) or 1/2 cup plain yogurt (I used coconut milk yogurt) mixed with 1/2 cup any milk
  • 1 tablespoon gelatin mixed with 1/3 cup water, or other favorite egg replacer, or 2 eggs
  • 1/4 cup poppy seeds
  • 1 tablespoon vanilla extract
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 3/4 cup tapioca flour (or any starch)

Instructions

  1. Preheat oven to 350 degrees. Grease a bundt pan or two 8" rounds.
  2. Zest/finely grate the lemons, set aside.
  3. In a liquid measuring cup, place the milk (or milk/yogurt mixture) and squeeze the lemon juice in over the top to curdle. Set aside.
  4. In the bowl of your mixer, cream the coconut oil and sugar.
  5. Add the vanilla, zest, and gelatin eggs.
  6. Add the curdled milk/lemon mixture.
  7. With the mixer running, sprinkle in the baking powder, baking soda, and sea salt.
  8. Continue with the flours and finally the poppy seeds.
  9. Spoon batter into the prepared pan(s) and bake in the preheated oven for about 45 minutes for a bundt or about 25 minutes for the rounds. Either way, test for doneness by sliding a knife or toothpick in the middle to check for moist (but not wet!) crumbs.
  10. Let cool for 10-15 minutes, then invert onto a cooling rack to cool the rest of the way.
  11. Frost as desired (suggestions above).

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

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Comments

  1. This looks great Tessa, I love lemon poppyseed! I’m pinning this and will put it on my list of “must makes”!!

  2. How is it Vegan with eggs or gelatin?

    • I made it with an egg replacer too Evan (which is listed in the options)…so all the options are there to help fit bill for as many restrictions as possible!!

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