Here’s a moist, classic gluten-free & dairy-free poppy seed cake that works well for brunch or dessert
It’s simple, lightly sweet, and lemony if you like that flavour.

🌼 Gluten-Free Dairy-Free Poppy Seed Cake

IngredientsLemon Poppy Seed Cake

Dry

  • 1½ cups gluten-free all-purpose flour (with xanthan gum)
  • 2 tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet

  • ¾ cup sugar (or coconut sugar)
  • 2 large eggs (room temperature)
  • ½ cup neutral oil (avocado, sunflower, or light olive oil)
  • ¾ cup dairy-free milk (almond, oat, or coconut)
  • Zest of 1 lemon (optional but recommended)
  • 2 tbsp fresh lemon juice or apple cider vinegar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round or loaf pan and line with parchment.
  2. In a bowl, whisk dry ingredients together.
  3. In another bowl, beat sugar and eggs until pale and slightly fluffy.
  4. Whisk in oil, dairy-free milk, lemon zest, lemon juice, and vanilla.
  5. Fold dry ingredients into wet just until combined (don’t overmix).
  6. Pour batter into pan and smooth top.
  7. Bake 40–45 minutes (loaf) or 30–35 minutes (round), until a toothpick comes out clean.
  8. Cool in pan 10 minutes, then transfer to a rack.

Optional Lemon Glaze (Dairy-Free)

  • ¾ cup icing sugar
  • 1½–2 tbsp lemon juice

Drizzle once cake is fully cool.

Tips

  • For extra moist cake, replace ¼ cup dairy-free milk with unsweetened applesauce.
  • For lower sugar, use ½ cup sugar + 2 tbsp maple syrup.
  • Keeps well 3 days at room temp or 5 days refrigerated.

If you want a refined-sugar-free, almond-flour, or egg-free version, tell me which one 😊

🍋 Low-Sugar Lemon Drizzle (Very Light)

  • ½ cup powdered erythritol or monk fruit icing blend
  • 1–1½ tbsp fresh lemon juice
  • Optional: ½ tsp lemon zest

Whisk until just pourable and drizzle sparingly.