Lemon Poppy Seed Cake – Gluten Free


As some of you know I have been trying to go gluten free and sugar free for a little while.  I was craving baked goods so badly and decided to make this recipe.  It absolutely hit the spot!  I was surprised how much my kids liked it.  I sliced the loaf and have the leftover frozen in my freezer.  That way I am only seconds away from a warm piece of lemon cake when a craving hits me 🙂  This recipe came straight from Leslie Crier’s book.


Lemon Poppy Seed Cake


1 cup apple juice

¼ cup coconut oil, melted

2 eggs, whisked

½ cup maple syrup

1 TBS lemom zest

¼ cup freshly squeezed lemon juice

1 TBS vanilla

¾ cup finely grounds raw almonds

½ cup brown rice flour

¼ cup poppy seeds

1/3 cup coconut flour

1 tsp baking soda

½ tsp sea salt


Preheat the oven to 350 degrees.  Combine all the ingredients and stir until thoroughly combined.  Pour the batter into a greased bread pan (or a 9-inch round pan).  Bake for about 45-50 minutes, until a toothpick inserted comes out clean.  Allow it to cool for at least 30 minutes before cutting.

Source: WFM Recipes

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