This citrus-filled gluten-free lemon poppy seed bundt cake makes the perfect brunch item or light dessert. It's moist and fluffy with hints of fresh lemon and crunchy poppy seeds. Drizzled with a sweet vanilla glaze, this bundt cake is sure to be a crowd hit!
Why this bundt cake is so good
This gluten-free lemon poppy seed bundt cake is one of my all time favorites. It's citrus-y and moist - I consider it a summer time classic! Here's why I know you'll love it too:
- It's lemon poppy seed flavored. I like to think lemon poppy seed is the ultimate crowd pleaser. I've never met someone who doesn't like lemon poppy seed. It's tangy and sweet with little pieces of crunchiness in every bite, what's not to love??
- Cake-like texture. This bundt cake is incredibly fluffy and airy giving it a serious cake-like character. This means you really can have cake for breakfast!
- The sweet vanilla glaze. We use a classic powdered sugar glaze infused with vanilla over this gluten-free bundt cake. It has a thick consistency and adds a touch of sweetness to the citrus-filled cake.
- Natural ingredients. This recipe uses wholesome and natural ingredients like almond flour, coconut sugar, and fresh lemon juice. It's made gluten-free, paleo, and dairy-free so everyone can enjoy a slice!
Ingredients for Gluten-free Lemon Poppy Seed Bundt Cake
- Eggs - these provide the lift to the cake so we get that incredible airy texture
- Coconut sugar - the coconut sugar adds a little sweetness which pairs perfectly with the tart citrus of the lemon
- Coconut milk - this adds the fat needed to achieve a super moist cake. The combination of coconut milk and an "acid" (aka the lemon juice)is what I call a 'vegan buttermilk'
- Lemon juice + Lemon zest - is it even lemon poppy seed without fresh lemon juice and zest? This recipe is best made with real juice and zest from ripe lemons
- Almond flour + Tapioca flour - we use almond flour as the base for this bundt cake and add a bit of tapioca flour to help "cut" the density of the almond flour so it's not too dense
- Baking powder - make sure your baking powder is fresh. This helps the cake rise properly
- Poppy seeds - ahh, my favorite part. The poppy seeds add that little crunch we know and love
How to make this gluten-free bundt cake
- Firstly, beat the eggs and coconut sugar together. This should take about a minute or two until the sugar is well incorporated. The mixture should be light and creamy
- Secondly, add the vanilla, coconut milk, and lemon juice and continue to mix well
- Once the wet ingredients are mixed together, whisk together the lemon zest, almond flour, tapioca flour, baking powder, and poppy seeds and fold into the bowl with the eggs
- Grease a bundt pan of your choosing (I used this one) and pour batter into the pan. After that, pick up the pan and drop it on the counter lightly a couple times to help level out the batter
- Bake in the oven and let cool before drizzling the icing on top
Bundt Cake FAQs and Tips
How do I store this lemon poppy seed bundt cake?
This cake is best stored in an air-tight container. It will keep for 3 days on the counter or up to a week in the fridge. If you store it in the fridge, simply let it sit on the counter for 10 - 20 minutes to bring it to room temperature before enjoying!
What if I don't have tapioca flour?
The tapioca flour is used to reduce the heaviness of the almond flour. You can use arrowroot starch or corn starch in place of the tapioca if needed.
Can I substitute the almond flour?
Although I have not tried this recipe with another type of flour, I recommend 1:1 gluten-free baking flour (like this one) in place of the almond flour.
If you're in the mood for more fruity treats, check out these other recipes
Gluten Free Lemon Poppy Seed Cake
This citrus-filled gluten-free lemon poppy seed bundt cake makes the perfect brunch item or light dessert. It's moist and fluffy with hints of fresh lemon and crunchy poppy seeds. Drizzled with a sweet vanilla glaze, this bundt cake is sure to be a crowd hit!
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Servings: 16 servings
Calories: 289kcal
Ingredients
For the Cake
- 4 eggs
- 1 cup coconut sugar
- 1 teaspoon vanilla
- 1 ½ cup coconut milk
- 1.3 cup fresh lemon juice - approx. 3 lemons
- 4 cups almond flour
- ⅓ cup tapioca flour
- 1 tablespoon baking powder
- 3 tablespoon lemon zest - approx. 2 lemons
- 3 tablespoon poppy seeds
For the Icing
- 1 cup powdered sugar - sifted
- 1 teaspoon vanilla
- 2 - 3 tablespoon cold water
Instructions
For the Cake
- Preheat oven to 350 F. In a bowl, beat together the eggs and coconut sugar until light and creamy. Add the vanilla, coconut milk, and lemon juice and continue to mix well.
- In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, lemon zest, and poppy seeds. Slowly fold the flour mixture into the bowl with the eggs until no flour clumps remain.
- Grease a bundt pan and pour batter into pan. Pick the pan up and lightly tap on the counter a couple times to level out the batter. Bake in oven for 30 - 35 minutes until you can insert a toothpick in the cake and it comes out clean.Prepare the icing while the cake cools in the pan.
For the Icing
- In a bowl, whisk together the powdered sugar, vanilla, and 2 tablespoon cold water until the powdered sugar lumps are throughout mixed. If icing is too thick, add another tablespoon cold water. Likewise, if the icing is too thin, add another tablespoon powdered sugar until you reach your desired consistency.
- Drizzle over the cooled bundt cake and enjoy!
Nutrition
Calories: 289kcal | Carbohydrates: 24g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 118mg | Potassium: 77mg | Fiber: 3g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 2mg
Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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