Gluten free lemon and poppyseed cake

Jacqueline Alwill

Brown Paper Nutrition

Lemon poppyseed cake brings back a lot of wonderful memories of cake and coffees with my mum as a little girl so it’s a treat to remake an old favourite with nourishing, gluten free ingredients. This recipe is deliciously zesty and delightful served warm with good company.


Serves 8

Gluten Free : Dairy Free (OPT): Vegetarian

1/2 cup extra virgin olive oil

1/2 cup maple syrup

4 free range eggs

1/2 cup lemon juice

3 tablespoons lemon zest, finely grated

1 teaspoon baking powder

1/2 teaspoon bicarbonate soda

1 cup almond meal

1/2 cup gluten free flour

2 tablespoons plant based or dairy milk

1/2 cup poppyseeds

Heat oven to 180C. Grease a 20-22cm round spring form cake tin with olive or coconut oil and lightly powder with gluten free flour. Line the base with greaseproof paper. In a large mixing bowl combine extra virgin olive oil, maple, eggs, lemon juice and zest and whisk until creamy. Add baking powder, bicarb, almond meal, gluten free flour milk and poppyseeds and mix until it forms a smooth batter. Pour into cake tin and place in oven to bake for 40 minutes. Cool in tin for 20 minutes, then transfer to a wire rack to cool completely. Slice and serve.