Gluten-Free Lemon Poppy Seed Cake
My wife can’t eat gluten so I’m always playing around with recipes to find stuff that - not only can she eat - but actually enjoys and this Gluten-Free Lemon Poppy Seed Cake hit it for her! It’s a low calorie dessert that you can smash into your face guilt free. For other Gluten-Free desserts check out my Avo-Banana Brownie and Peanut-Butter and Jam Thumbpring
This recipe uses a combination of millet and oat for the flour base - if you can’t find - or don’t like - millet then just use more oats. I haven’t actually tested it that way but I can’t see why it wouldn’t work. Give it a go and let me know! It’ll make it a bit lighter too I imagine as the millet makes it dense - but not in a bad way. It reminds me of a pound cake. Who doesn’t like a pound cake?! If you want a lighter cake then there's no reason you couldn't replace the millet with oat flour to make it a bit lighter, but still have a nice density to it.
Next time you’re in need of a gluten-free cake consider this one for yourself or your loved ones. This Gluten-Free Lemon Poppy Seed Cake isn’t to be sleep on - make it tonight and smash it into your lovely face!
If you’re in the need for a lovely gluten-free lemon poppy seed cake then look no further. This is whole food plant-based and loved by the entire family!
- 5 oz Pitted Dates
- 3/4 cup Raw Cashews (soaked)
- 2-3 tbsp Lemon Juice (fresh if possible)
- 3/4 cup Water
- 7 oz Pitted Dates
- 1 1/2 cup Unsweetened Non-Dairy Milk
- 1 1/2 tsp Pure Vanilla Extract
- 1 1/4 cup Rolled Oats
- 3/4 cup Millet (dry)
- 2 tbsp Poppy Seeds
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 cup Unsweetened Apple Sauce
- 1 tbsp Lemon Zest
Add all of the frosting ingredients together and let them soak for about 45 minutes.
In a small bowl combine dates, milk, and almond extract. Let soak at least 15 minutes to soften dates. Unless you’ve got super soft dates then maybe you’re all good. Preheat your oven to 325°F. Line a 9x5 inch loaf pan with parchment paper - unless you’ve got silicon then use that!
Place oats in a blender; cover and blend into a flour. Transfer to a medium bowl. Repeat with the millet, blend 30 to 40 seconds to make a flour (millet is hard so it might take a beat). Mix together the millet and oat flours. Add poppy seeds, baking powder, and baking soda to bowl and whisk to combine.
Pour date mixture into the blender, cover and blend until smooth. Add to dry ingredients along with applesauce and lemon zest and stir until nicely mixed - but don’t over do it. Spoon batter into prepared pan and spread it out evenly.
Bake 55 to 60 minutes or until the top is medium brown and it passes the toothpick test. Cool in pan on a wire rack. While that’s happening make your lemon frosting.
Take that mixture that’s been soaking and blend it until very smooth, scraping down sides once or twice as needed. If your blender has a tamper, chances are that you’re going to need it here. Add a little more water if the mixture becomes too thick to blend. But be careful to add too much - if it’s not thick enough it’ll become more of a glaze than a frosting!
Spread on the lemon frosting. Slice it up and smash it into your face!
Servings 10
- Amount Per Serving
- Calories 270kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.4g7%
- Sodium 158mg7%
- Potassium 449mg13%
- Total Carbohydrate 48.5g17%
- Dietary Fiber 5.8g24%
- Sugars 23.1g
- Protein 5.9g12%
- Calcium 9 mg
- Iron 12 mg
- Vitamin D 1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
