I have an old recipe from a friend for an almond poppy seed cake that has been a staple in my house for years. I always had one in the freezer ready for unexpected guests, or to take to a friend’s house for cake and coffee. But since I don’t eat wheat or dairy anymore, I had forgotten about it, until I came across the old recipe recently. I decided to try to change the recipe up by omitting the wheat and the dairy to see if I could get a replacement just as good as the original.
It took a few tries to get this right because the pound cake-like texture is challenging without the gluten. The addition of almond flour added moisture, and I swapped out canola oil for coconut oil and applesauce. This allowed me to lighten up on the sugar as the original recipe called for 1 3/4 cups of it. I baked these in my mini bundt pan, which makes these come out adorable, and are the perfect little bite. It also works great in a loaf pan or a full-size bundt. This Gluten-Free Almond Poppy Seed Cake is really something special!
Combine lemon juice with almond milk and let sit for 5 minutes. Sift together flours, baking powder, baking soda, and salt in a mixing bowl. Add remaining ingredients and blend on medium speed for 2 minutes.
Pour into paper lined muffin tins or greased pans.
For muffins/mini bundts: Bake 18-20 minutes
For loaf pan: Bake 55 minutes.
