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Lemon Poppyseed Poundcake - Gluten Free & Vegan

Servings: 12
Author: tessa


  • 2 lemons zested and juiced
  • 1 cup softened coconut oil palm shortening, or favorite butter
  • 1 1/4 cups granulated sugar more to taste if you like, I used 3/4 cup palm sugar and the rest in stevia!
  • 1 cup any milk curdled with lemon juice (above) or 1/2 cup plain yogurt (I used coconut milk yogurt) mixed with 1/2 cup any milk
  • 1 tablespoon gelatin mixed with 1/3 cup water or other favorite egg replacer, or 2 eggs
  • 1/4 cup poppy seeds
  • 1 tablespoon vanilla extract
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 3/4 cup tapioca flour or any starch


  • Preheat oven to 350 degrees. Grease a bundt pan or two 8" rounds.
  • Zest/finely grate the lemons, set aside.
  • In a liquid measuring cup, place the milk (or milk/yogurt mixture) and squeeze the lemon juice in over the top to curdle. Set aside.
  • In the bowl of your mixer, cream the coconut oil and sugar.
  • Add the vanilla, zest, and gelatin eggs.
  • Add the curdled milk/lemon mixture.
  • With the mixer running, sprinkle in the baking powder, baking soda, and sea salt.
  • Continue with the flours and finally the poppy seeds.
  • Spoon batter into the prepared pan(s) and bake in the preheated oven for about 45 minutes for a bundt or about 25 minutes for the rounds. Either way, test for doneness by sliding a knife or toothpick in the middle to check for moist (but not wet!) crumbs.
  • Let cool for 10-15 minutes, then invert onto a cooling rack to cool the rest of the way.
  • Frost as desired (suggestions above).