Poppyseed cake is not a cake I hear talked about very often these days, but growing up it was as common around our household as chocolate milk! I remember as a child, taking in the rich aroma filling the house as it baked, and once my mother removed it from the oven waiting patiently until it was cool enough to slice. Sweet memories ♥
For years, I have wanted to try to make a gluten and dairy free version of this cake but resisted. Probably because if I failed the attempt, I would have been heart broken. As you can see though, it came out splendidly!
This recipe is converted from the “3 Minute Delite” Poppyseed Cake on the inside of the Baker Poppyseed Cake and Pastry Filling label.
Poppyseed Cake, Gluten Free With Dairy Free Option
Ingredients:
- 3 cups Sweet Rice Flour Blend
- 1/2 tsp Salt
- 1 1/2 tsp gluten free Baking Soda
- 2 cups Sugar
- 4 Eggs
- 1 can Evaporated Milk (dairy free version: see link to recipe to make dairy free Evaporated Milk)
- 1 tsp gluten free Vanilla
- 1 jar 10 ox. Baker Poppy Filling
- 1 cup chopped nuts (optional)
- 3 tsp Xanthum Gum [ADD AT VERY END]
- 10 inch Tube Pan
- waxed paper
Directions:
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First, preheat your oven to 350 degrees F and prepare your 10 inch tube pan.
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Remove the center part of pan and turn upside down. Tear off a piece of waxed paper to cover bottom of pan.
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Next, cut the waxed paper along the rim of the center piece, and cut out the hole in the center.
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Put the pan back together, carefully slide the waxed paper over the center piece to set flush with the bottom. Grease the rest of the pan, including the center tube.
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Now, you are ready to get to the good part! Making the cake!
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Sift together the Sweet Rice flour blend, salt, and baking soda. Set aside. Add sugar, eggs, evaporated milk ( or diary free, homemade evaporated milk ), and gluten free vanilla to large bowl. Beat on medium speed until blended. Add pre-mixed dry ingredients and beat until smooth. This step does not take long for the batter to thicken up due to the Xanthum gum already present in the flour blend. With a wooden spoon, fold in Baker’s poppyseed filling, and nuts if desired. If you would like to make your own poppyseed filling, there is a good recipe here that can be made dairy free.
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Once your batter is blended, fold in the 3 tsp of Xanthum gum. The batter will be thick. Pour into prepared pan and bake at 350 degrees F for 75-85 minutes, or until toothpick comes out clean and the top of the cake has split in several places.
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Remove from oven and allow to cool for about 15-20 minutes. I have to admit that I was quite pleased at how this cake rose, but had doubts as to whether or not it would hold up. When I returned to the kitchen to check on it, I was a happy camper as it was still ‘standing’.
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To remove the outer part of the pan, carefully run a butter knife along the edge to loosen the cake. Pull the tube part with cake out of the pan and allow it to cool for an additional 15 minutes.
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Once the cake is cool enough to handle, slide a butter knife around the tube.
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Invert the cake onto your hand and remove the tube part of the pan.
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The waxed paper will still be on the cake, and will easily peel off of the cake.
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With the cake still inverted on your hand, place your cake plate on bottom of cake and flip over.
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Center the cake on the cake plate and allow to cool completely before covering.
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I enjoy this cake as it is, but a powderedsugar drizzle can be added if you prefer. This is a very moist, flavorful cake worth the time it takes to prepare it. Make two loaves out of one recipe and wrap in plastic wrap for a unique Christmas gift. This cake freezes well for up to 1 year.
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Participating in: [Gluten Free] Weekly Meal Plan, Homestead Barn Hop, Make Ahead Meals for Busy Moms, ‘Made From Scratch’ Monday, My Meatless Mondays, And Love It Too, Recipe Box Linky, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Gluten Free Wednesdays, Allergy-Free Wednesdays, Dining With Debbie, Allergy Friendly Friday,
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Tagged: Allergy free, Baking, dairy free, dessert, frugal, Gluten free, gluten intolerance, Gluten intolerant, Poppyseed Cake, Poppyseed Filling, recipe, Recipes
Wow, this looks so good. We grew up with poppyseed cakes in our home as well. Brings back good memories. New follower stopping by from Totally Tasty Tuesdays.
Glad to have you here Erin. I’m happy I could take you on a trip down memory lane
Thanks for stopping by!
Your Poppyseed Cake looks delicious. It’s wonderful you have created such an allergy friendly version of this recipe. I always enjoy ‘old fashioned’ cake recipes like this one
It’s amazing how good everything tastes! I talk with so many people that have the impression that if you remove the dairy, gluten, and even egg, that it must taste horrible. But, quite the contrary! Every year, I make Christmas gift boxes with canned and baked goods in it. I don’t even tell them that it is gluten, dairy, and egg free. I never hear anything negative LOL, and it disappears rather quickly…even the kids enjoy it!
So, to re-arrange old, family favorite recipes is one of my favorite things to do. It’s nice to enjoy something that I grew up with and have great memories around it
Have a very, Merry Christmas April!
nummy, you put so much work into thhis,and it looks sooo good…