Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Gluten-free cakes tend to get dense and this cake rather has the consistency of a pudding cake, but it is good with some ice cream or whipped cream on top. I like to keep the sugar content of our cakes minimum, but if you like a sweeter cake, please increase the amount of sugar up to a cup. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.

Ingredients Nutrition

  • 2 eggs, at room temperature separated
  • 2 cups gluten-free flour
  • 3 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 1 lemon, zest and juice
  • 1 cup milk (I used almond milk)
  • 4 tablespoons butter, softened
  • 12 cup sugar (I used 1/2 cup coconut sugar)
  • cooking spray, for coating the pan
  • powdered sugar, for dusting

Directions

  1. Preheat oven to 350°F/180°C degrees. Spray a 7-inch round springform pan or a 9 x 5 inch loaf pan with cooking spray.
  2. In a bowl, beat egg whites until a stiff peak forms. Set aside.
  3. In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest.
  4. Add lemon juice and milk to the flour mixture and mix well.
  5. In another bowl, beat butter and sugar well. Add egg yolks and beat again.
  6. Add to the cake batter and mix well.
  7. Fold egg whites into the batter and mix.
  8. Pour the batter into the prepared pan.
  9. Bake for 50 – 60 minutes or until a toothpick inserted into the cake comes out clean.
  10. Let it cool in the pan for 5 minutes before removing to a wire rack to cool.
  11. Dust with powdered sugar.
  12. Infuse love, slice and serve with ice cream or whipped cream.