Gluten-Free Lemon Poppyseed Cake

A delightful lemon poppyseed cake for any occasion.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 439kcal

Author Tessa

½ cup tapioca flour
½ cup potato starch
½ cup sorghum flour
¾ cup unrefined cane sugar
1 teaspoon baking powder
1 teaspoon psyllium husk powder
¼ teaspoon salt
2 tablespoons lemon zest
3 tablespoons poppy seeds
3 tablespoons unsweetened almond milk room temperature
3 large eggs room temperature
2 teaspoons vanilla extract
1 cup olive oil
powdered sugar for dusting optional (blitz unrefined sugar in the blender for an refined sugar free powder)

Preheat oven to 350 degrees Fahrenheit. Grease a round 9-inch cake pan and line the bottom with parchment paper. Note: Eggs and milk should be at room temperature.
In a large bowl, combine tapioca flour, potato starch, sorghum flour, sugar, baking powder, psyllium husk, and salt. Add lemon zest and poppy seeds and whisk until well combined.
In a medium bowl, add almond milk, eggs, and vanilla extract. Whisk until evenly combined.
Add the olive oil and half of the egg mixture to the dry ingredients. Beat for at least one minute. Scrape down the sides. Add the remaining dry ingredients and beat until incorporated.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean. Place pan on a wire rack and allow to cool completely. Serve with a dusting of powder sugar, or a lemon glaze, coconut whipped cream and berries.