Gluten Free Lemon Poppy Cake


By the sea, summer birthday cake 🌊☀️🌊☀️🌊☀️🌊☀️🌊

Lemon poppy with Swiss Merengue Honey Buttercream

Gluten Free Lemon Poppy Cake
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  • 1 cup tapioca flour
  • 1/2 cup white rice flour (replace with 1/2 cup cassava for paleo)
  • 1/2 cup hazelnut flour
  • 1/2 cup coconut flour
  • 3 room temp eggs
  • 1 1/2 cup brown sugar (use maple sugar for paleo)
  • 1/3 cup lemon juice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1 cup evoo
  • 1/2 tsp vanilla extract
  • 1 cup milk (or nut milk)
  • 1 tsp lemon rind grated
  • 1 tbsp poppy seeds


  • Preheat oven to 350F
  • Prepare 3 6 inch pans, oiled & dusted with tapioca flour.
  • Whisk together flours, salt, baking soda + powder + cream of tartar & set aside.
  • Pour oil in bowl of mixer, whisk on high until frothy, add sugar, when fluffy add in eggs one at a time, then vanilla.
  • Add in lemon juice & rind.
  • Lower speed and add in flour mix 1/4 cup at a time.
  • When half is left, alternate milk and flour mix, ending in flour. Add in poppy seeds last.
  • Pour batter evenly into prepared cake pans, about 1.5 cup each.
  • I had a little left & baked a mini tester cake 😉
  • For Swiss merengue buttercream I followed the recipe in #mypaleopatisserie by @theurbanposer but used honey instead of maple syrup & added plant based yellow color, and I always use @kerrygoldusa grass fed butter ?? the stars and J are almond paste cookies 🙂


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