Gluten Free Meyer Lemon Poppy Seed Coffee Cake

Gluten Free Meyer Lemon Poppy Seed Coffee Cake by @beardandbonnet on www.beardandbonnet.com

Hands up if you drool over the Starbucks lemon loaf while you are standing in line for your morning latte…I know I sure do, that bright yellow cake topped with a thick layer of bright white vanilla icing is pretty much irresistible.  Since Todd and Kash can’t indulge in Starbucks lemon loaf with me I decided to get to work and create a massive gluten free, bundt cake version spiked with poppy seeds so that we could all indulge for days! 

Gluten Free Meyer Lemon Poppy Seed Coffee Cake by @beardandbonnet on www.beardandbonnet.com

This gluten free Meyer Lemon Poppy Seed Coffee Cake is packed with flavor, super moist and has a tender crumb. (Bet you never thought you would hear those descriptive terms about a gluten free cake!) It’s my go to bring along dessert when we are visiting friends and family during this magnificent citrus season and is ALWAYS a hit! Honestly, I quit telling people it is gluten free so they have no preconceived notions about how it will taste and have had nothing but requests for seconds. 

Of course, you don’t need a special occasion to bake this cake – make it for you and your family as a scrumptious dessert or for a brilliant coffee cake to pair with your morning cup of coffee! 

Gluten Free Meyer Lemon Poppy Seed Coffee Cake by @beardandbonnet on www.beardandbonnet.com

No bundt pan? Check out these Gluten-Free Lemonies instead! 

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Gluten Free Meyer Lemon Poppy Seed Coffee Cake

  • Author: This Mess Is Ours
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 10-12 servings 1x

Scale

Ingredients

  • Melted butter for greasing pan
  • 6 large eggs
  • 1 cup brown sugar
  • 8 tablespoons unsalted butter, melted and cooled
  • 4 tablespoons full-fat coconut milk
  • 1 tablespoon Meyer lemon zest
  • ½ cup fresh squeezed Meyer lemon juice
  • 1 tablespoon gluten – free vanilla extract
  • 4½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 tablespoon poppy seeds

For the glaze

  • 2 cups confectioners’ sugar
  • 3 tablespoons full fat canned coconut milk
  • 2 tablespoons Meyer lemon zest
  • 23 tablespoons fresh squeezed Meyer lemon juice

Instructions

  1. Preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan liberally with melted butter to ensure that the entire pan is well-coated. Set aside.
  2. Place the eggs and brown sugar in the bowl of a stand mixer. Mix on medium-high speed for 4-5 minutes until the mixture is paler in color. With the mixer running on medium speed, slowly add the cooled butter, coconut milk, Meyer lemon zest, juice and the vanilla extract. Mix until incorporated.
  3. In a large mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda, and salt until combined. Pour the egg and sugar mixture over the flour mixture and fold until incorporated. Add the poppy seeds and fold until incorporated into the batter.
  4. Pour the batter into the prepared bundt pan and bake for 45-50 minutes until the cake is golden brown and a cake tester inserted into the cake comes out clean. Cool completely in the pan on a wire rack, then invert onto a plate.
  5. To make the glaze combine the confectioners’ sugar, coconut milk, Meyer lemon juice and zest in a bowl and whisk until combined with no chunks of sugar remaining. Pour the glaze directly over the cooled cake or drizzle over the cake with a spoon. If the mixture is too thick to pour add more coconut milk 1 tablespoon at a time until the icing is pourable.

 

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24 Comments

  1. Abby @ The Frosted Vegan January 19, 2016 at 5:49 am

    Bright lemon and that gorgeous frosting? I’m so in! I tend to drool over the cakes at Starbucks, but never make the leap, now I don’t have to 🙂

    Reply
    1. Edel January 24, 2016 at 10:53 am

      but it is not vegan

      Reply
      1. Meg January 25, 2016 at 7:13 am

        Edel, not all of our recipes are vegan. This one is vegetarian.

        Reply
  2. genevieve @ gratitude & greens January 19, 2016 at 12:00 pm

    Lemon cakes and breads are always so vibrant- I, like you, am always oggling them when I see them! Love the leaves around the cake- makes it look so festive! <3

    Reply
  3. Mary Mack January 23, 2016 at 4:03 pm

    I love lemon cakes, Meyer lemons, and look forward to trying this GF recipe.

    Reply
    1. Meg January 25, 2016 at 7:32 am

      I hope you enjoy it as much as we do Mary!

      Reply
  4. Nicoletta @sugarlovespices January 24, 2016 at 1:48 am

    I love eating and baking coffee cakes and this looks divine! Pinned it. Going to make it very soon.

    Reply
    1. Meg January 25, 2016 at 7:31 am

      Yay Nicoletta!!! Me too me too! The best way to start the day is with a hot cup of coffee and a generous slice of coffee cake. 🙂

      Reply
  5. Edel January 24, 2016 at 10:27 am

    Question, how does gluten get into vanilla extract? And what is gluten replaced with?

    Reply
    1. Meg January 25, 2016 at 7:30 am

      Some vanilla extracts are made from distilled alcohol grains that are not gluten free. Scientists have tested grain alcohols and found that even those made from wheat, rye, and barley are gluten-free after they have survived the distillation process essentially making vanilla extract safe. I still prefer to label vanilla extract “gluten free” so that our readers can look into the brand they are using and make the decision for themselves. Some vanilla extracts use 100% corn alcohol instead of grain alcohol for processing so that is an option if you aren’t comfortable with using a brand that is distilled from a grain like wheat.

      Reply
  6. Harshit January 28, 2016 at 10:44 am

    Brilliant!

    Reply
  7. Harshit January 28, 2016 at 10:45 am

    Amazing recipe!

    Reply
  8. Ronalyn Hurley January 29, 2016 at 4:01 pm

    I don’t want to buy a bag of coconut flour for only 2 TBLS needed for this recipe. Would flax flour serve as a substitute and, if not, can you suggest something else?

    I have a tree full of Meyer lemons and I am looking forward to trying this

    Thank you,
    Ronalyn

    Reply
    1. Meg January 30, 2016 at 8:59 am

      Hi Ronalyn, Lucky you having a Meyer Lemon tree!! Coconut flour i a little tricky to replace, but can be done. It absorbs a lot of the liquid from the egg even in that small of an amount. Since I am unsure what types of flours you have on hand I found this article that covers all of the substitutions available : http://www.enkivillage.com/substitute-for-coconut-flour.html Hope it helps and that you enjoy the cake as much as we do!

      Reply
      1. Ronalyn Hurley January 30, 2016 at 7:10 pm

        Thank you, Meg, for your response and the link to coconut flour subs. Luckily, I found coconut flour in bulk form at HEB and bought $1 worth.

        The cake was a huge hit with my family, none of whom are gluten intolerant. They couldn’t stop raving about how delicious it was.

        I’m so glad I found your recipe. I will definitely be making it again.

        Reply
        1. Meg January 31, 2016 at 7:57 am

          Hooray Ronalyn, I am so glad!!! That cake is one of our favorites and it is always a hit when I take it to dinner parties with non-gluten free folks. My favorite way to enjoy it is with my morning cup of coffee 🙂

          Reply
    2. Sidney May 21, 2016 at 8:36 pm

      My local natural food store sells coconut flour in bulk, so I’m able to buy small amounts. If you have a food co-op or organic grocer nearby, you might try there. I have this delicious cake cooling right now!

      Reply
      1. Ronalyn Hurley May 22, 2016 at 10:42 am

        I went to my supermarket, after my original comment, and found coconut flour in the bulk bin section. The cake was fabulous! My gluten-full family loved it too.

        Reply
        1. Meg May 22, 2016 at 6:09 pm

          Hooray!!! I am so glad you and your family enjoyed the cake!

          Reply
      2. Meg May 22, 2016 at 6:10 pm

        Sidney, I hope you loved this cake as much as we do 🙂

        Reply
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  11. Sally Gibson February 10, 2018 at 8:10 pm

    Hi there,
    This looks delicious but 4 1/2 cups of flour seems heavy. Most cake recipes call for half of that. I just want to check to make sure it’s correct.

    Reply
    1. thismess February 11, 2018 at 2:10 am

      Hi Sally! I know it seems like a lot, but it is the amount you need for this recipe, It is a dense cake, but it is super moist and delicious!

      Reply

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