Of the number of gluten free cookbooks in my collection, the Company’s Coming Gluten Free Baking is becoming my go-to for gluten free cake recipes! Among others, their recipe for Gluten Free Poppy Seed Coffee Cake is absolutely outstanding; very moist, with lovely texture, a slightly crunchy exterior and loads of flavour from the poppy seeds, this GF cake is everything a good cake should be. Without the flour.
I’m finding most gluten free cake batters, including this one, come together so easily you don’t even need a mixer! You’ll also find they’re much more liquid than regular flour cake batters, so don’t be alarmed. Most gluten free flours just seem to require more liquid for hydration.
Have your cake and eat it too!
This recipe has everything you want in any coffee cake! It bakes up wonderfully, and is loaded with taste & texture reminiscent of poppy seed strudel – and that’s a great thing in my book. Positively full of crunchy goodness, it’s a scrumptious choice to have with any cup of coffee or tea. Or milk, if that’s your thing.
I did tweak a couple of things in the recipe, mainly because I make a lot of desserts using one of my fave kitchen combos of lemon and poppy seed.
Taking the liberty, I used extra virgin olive oil to replace the ‘oil’ listed in the recipe. It’s something I often do in baking for two reasons: one is that it’s a healthier choice, and two is that if given a chance to add to the flavour profile, why wouldn’t I…? It adds a pleasant background note and I can assure you – it’s never overpowered a recipe. I also added the finely grated zest of a lemon.
Lemon + poppy seeds = match made in heaven~
To glaze or not to glaze…
It’s up to you! One of the very nicest things about baking your own goodies is making them the way you want. In my kitchen, glaze is always a resounding yes… especially when it’s a gloriously simple lemon juice/icing sugar combo. Even more to love~
Gluten Free Poppy Seed Coffee Cake
From the Company’s Coming GF Baking cookbook, it’s another fabulous cake recipe. Moist and flavourful with a slightly crispy exterior and loads of flavour from the poppy seeds, this GF cake is simply outstanding~
- 1 cup potato starch
- 3/4 cup white sugar
- 1/2 cup poppy seeds
- 1/3 cup white rice flour
- 2 tablespoons sweet rice flour
- 1 tablespoon milk powder
- 2 teaspoons gluten free baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 4 large eggs at room temp
- 3/4 cup extra virgin olive oil use other if preferred
- 3/4 cup water
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- Finely grated zest of one lemon
- 1 cup icing sugar
- 1 1/2 tablespoons fresh lemon juice approx.
Heat oven to 350°F.
Mix the first 10 ingredients (all dry) in a large bowl.
Blend last 5 ingredients (wet). Combine wet with the dry, without over mixing.
Pour into a greased 9-inch Bundt style pan and bake for 50 minutes or until wooden pick inserted in centre comes out clean.
Place pan on wire rack to cool, for at least 30 minutes for it to settle, and firm up. Invert onto baking rack to finish cooling.
For the glaze, combine the icing sugar and lemon juice to desired consistency and drizzle as much/little as you like over the cake.
note: well wrapped pieces of the cake will freeze very well; just defrost to enjoy!