Gluten-Free Lime And Poppyseed Cake

This gluten-free lime and poppyseed cake is light and airy and dotted with poppyseeds and is extra limey.

“There’s nothing better than cake but more cake.” Harry S. Truman

A poppyseed cake that is light and airy and perfectly limey. This gluten-free lime and poppyseed cake is easy to make and is a wonderful tea-time treat, an afternoon snack or just dessert. It is buttery, moist and filled with fresh lime flavour. If you love lime like I do, you need to make this cake!

When most people think of spring baking, they think of lemon flavoured desserts. Instead try lime in the poppyseed cake. Limes are available all year round, but there is something about eating a citrus dessert that makes us think about spring. Warmer temperatures, sunshine and the promise of blooming flowers. Maybe it is just me, but lime and poppyseeds seem like such a good spring pairing. I love the combination of flavours.

This gluten-free lime and poppyseed cake is tangy, dotted with poppyseeds, is moist an fluffy and topped with a simple whipped cream.

This gluten-free lime and poppyseed cake is tangy, dotted wit poppyseeds and is moist and fluffy.

Poppyseed Info:

Poppyseeds is the seed from the opium poppy plant. The seeds are widely used whole or ground for baked goods like pastries or bread. Poppyseeds are used in a wide variety of cuisines.

Lime poppyseed cake with a simple whipped cream frosting is so light and fluffy. Perfectly limey and perfect for spring or summer. Want the best lime flavour? I suggest using fresh lime juice and lime zest in this cake.

WHAT DO YOU NEED TO MAKE THIS CAKE?

The lime and poppyseed cake starts with creaming together the butter and sweetener. You will then add in the eggs and beat well. Next is the sour cream and then finally you will add the gluten-free flour, lime zest and poppyseeds. The batter is beat well until creamy.

Pour the batter into a lined square baking pan and bake for 40 minutes. While the cake is baking you will make a lime syrup on the stove. Remove the cake from the oven and cool for about 10 minutes. Pour the syrup over the cake and then let the cake cool completely before adding the whipped cream.

This gluten-free lime and poppyseed cake is tangy, dotted with poppyseeds and is moist and fluffy.

DO POPPYSEEDS HAVE ANY NUTRITIONAL VALUE?

Poppyseeds are very low in cholesterol and sodium. They contain oleic acid which is a fatty aside that helps to lower LDL or bad cholesterol. Like most seeds, poppyseeds are a good source of fibre as well as a good source of B vitamins and folic acid. Poppyseeds contain a good amount of minerals like iron, copper, calcium, potassium and zinc. The seeds cane be cold pressed into poppyseed oil which is rich in Omega 6 and Omega 9 fats. These fats improve overall health and lower the risk of heart disease.

Here are more CAKE RECIPES you have to try:

This gluten-free lime poppyseed cake is tangy, dotted with poppyseeds and is light and fluffy.

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A gluten-free poppyseed cake that is easy to make, light and airy and perfectly limey.

Gluten-Free Lime And Poppyseed Cake

This gluten-free lime and poppyseed cake is tangy, is dotted with poppyseeds, is moist and fluffy and is topped with a simple whipped icing.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 9

Ingredients
  

Lime Syrup

Water

  • cup whipping cream
  • 2 Tbsp icing sugar
  • 1 Tbsp lime zest
Keyword baking, cake, gluten-free, lime, poppyseed, poppyseed cake, wheat-free
Tried this recipe?Let us know how it was!

Gluten-Free Dressings: Poppyseed & Balsamic Herb

Gluten Free Creamy Dressings: Poppyseed & Balsamic Herb


 

Yes! The rain has stopped and the sun is shining in Calgary again. Thank goodness, no more fog! We are back to our clear blue Alberta sky.

You know spring has finally arrived in Calgary when you see dandelions popping up all over. I’m not a fan of dandelions because when I was a kid I was allergic to them. Growing up in rural Alberta our schoolyard would be covered with a field of yellow. I spent many of my spring days as a child inside my school rather than playing with my friends outside.
I’ve outgrown my severe asthmatic reaction to dandelions, but those little yellow flowers can make my nose twitch every once and awhile when I’m out for a walk.
With the promise of warmer days I was off to the Farmers Market. Ours moved last year so it’s now a 30 minute drive for me to get there. I always wonder if it’s worth the drive and time until I walk in and see the stands of fresh produce beckoning me to take them home. I really love it there, I feel healthier just being around all the fresh colorful produce.

My favorite Albertan tomato vendor was back at the market and I instantly knew that I would be taking home a bushel of tomatoes home…. and once I saw them: peppers, and graffiti eggplant as well.

Gluten Free Creamy Dressings: Poppyseed & Balsamic Herb

 
Once I got home with my pesticide/modified free basket of goodies, I knew we would eat a clean, probably Paleo meal for supper. I grilled up a couple of chicken breasts and proceeded to make a gorgeous salad with all my fresh goodies.
When I was diagnosed with Celiac disease I did keep the old standby Kraft dressings in my fridge for about a year. I knew I couldn’t have any so then I made the decision that I wouldn’t have store-bought bottled dressings in my fridge anymore. Only good balsamic vinegar, really good olive oil, fresh lemons, herbs and buttermilk would always be on hand from now on. Perfect ingredients to blend up a quick batch of salad dressing or even just a simple splash of balsamic or lemon on my salad is just fine. Very easy!
Tonight I wanted to play with some salad dressing flavors and decided to blend a couple of different salad dressings. I decided to go with poppyseed and balsamic vinegar. Both are really easy to mix up, especially if you have a food processor. Just add ingredients and press on.
What could be simpler?
 

Gluten Free Poppy Seed Dressing

Ingredients
  

  • 1/2 pkg cream cheese, softened
  • 1/4 cup mayo
  • 3 tbsp white wine vinegar
  • 2 tbsp canola oil
  • 2 tbsp honey
  • 1 tbsp poppyseeds

Instructions
 

  • Add ingredients (except poppyseeds) to food processor.
  • Process for a couple of minutes until ingredients are smooth.
  • Add poppyseeds and pulse a couple of times.
  • Pour into a glass jar and store leftovers in the refrigerator.
Tried this recipe?Let us know how it was!

Gluten Free Balsamic Herb Dressing

Ingredients
  

  • 1/2 cup mayo
  • 1/4 cup balsamic Vinegar
  • 1/4 good olive oil
  • 2 tsp dijon mustard
  • 1/2 cup fresh basil and parsley, chopped

Instructions
 

  • Add all ingredients to the food processor and process for a couple of minutes until dressing is smooth and herbs are finely chopped.
  • Pour into a glass jar and store leftovers in the refrigerator.
Tried this recipe?Let us know how it was!
Gluten Free Creamy Dressings: Poppyseed & Balsamic Herb
Gluten Free Creamy Dressings: Poppyseed & Balsamic Herb
Gluten Free Creamy Dressings: Poppyseed & Balsamic Herb

 



Look at my cucumbers! They are called”heart cucumbers” I picked them up at the farmers market. Aren’t they adorable? ????
 

Grain Free Lemon and Lavender Poppyseed Loaf

Grain Free Lemon and Lavender Poppyseed Loaf

Ingredients
  

  • 1/2 cup warm milk
  • 4 tbsp poppyseeds
  • 3/4 cup softened butter, I like to used the new Becel sticks
  • 1 cup white sugar
  • Grated zest from 2 lemons plus the juice of 1
  • 1 tbsp food grade lavender
  • 3 large eggs
  • 1 1/2 cups cassava flour

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a loaf pan with parchment paper.
  • In a small bowl add the poppyseeds to the warm milk and let sit for 5 minutes.
  • In a stand mixer combine the butter and sugar and beat.
  • Add the eggs and beat again.
  • Scraping sides of the bowl to incorporate all.
  • Mix until very smooth.
  • Add the grated lemon, the lemon juice and the lavender. Mix on low.
  • Add the cassava flour and mix on low speed.
  • Add the milk mixture and mix on low until you have a smooth batter.
  • Increase speed to medium for 1 minutes. (This gets air into the batter aiding in its rising while baking)Pour batter into lined loaf pan.
  • Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  • Remove from oven and cool.
  • I drizzled a mixture of icing sugar, lemon zest and lemon juice over the poppyseed loaf.
  • Enjoy!
Tried this recipe?Let us know how it was!
grain-free-lemon-and-lavender-poppyseed-loaf-recipe1

I have been busy in the kitchen working on grain-free recipes for you all.

Grain-free baking has been requested a ton my readers lately so I am happy to share that I have 7 new GRAIN-FREE recipes coming to you on the blog.

First up is a grain-free lemon and lavender poppyseed loaf.

You wont believe how moist this grain-free cake is and it is also super lemony!

Recipes like raspberry mini cupcakesjam tarts, chocolate whoopie pies, vanilla cake, biscuit cookies and buttermilk biscuits are all getting written up now.

I shared a few weeks ago on my facebook page all the grain-free baking i was doing and the response was huge.

Everyone is excited for me to share.

Grain free lemon lavender poppyseed loaf recipe

I have been strictly using cassava flour in these recipes and I am honestly so pleased with the results. Loving this grain-free flour!

What is cassava flour?

The cassava root is a starchy, high-carbohydrate tuber-similar to yam, taro, plantains and potatoes.

It is highly regarded as the perfect grain-free flour and after working on it with a ton of different recipes I am also a fan.

Cassava flour however is HIGH in carbohydrates. It is higher in carbs than sweet potato so while it has a ton of fiber, vitamins and minerals, it is worth noting that portion control is recommended.

Enjoy a slice or two of this lemon lavender Poppyseed loaf-better yet, share it with friends or family also.

Grain free lemon lavender poppyseed loaf recipe

Grain free lemon lavender poppyseed loaf recipe

Gluten-Free Poppyseed Loaf

gluten free poppyseed loaf recipe


In my previous post I shared an old recipe from pre-celiac days to gluten free.
The gluten free banana bran muffin recipe turned out so well I couldn’t wait to switch up one of my grandma’s recipes.
My grandma meant so much to me that it warms my heart to not only think of her, but to make one her old recipes.
Poppyseed Loaf was something we had growing up a lot.
We used to pick up poppyseed cake at a local bakery as a treat but my grandma also used to make it herself.
I wish I had photos of the two of us together but I will just have to remember those times in my head and heart instead.
Not only did I switch the recipe to gluten free I made it dairy free also. Vegan “butter” and goat milk was an easy swap.

Gluten Free Poppyseed Loaf

Ingredients
  

  • 1/2 cup poppyseeds
  • 3/4 cup goat milk
  • 3/4 cup Earth Balance vegan “butter”, softened
  • 3 large eggs
  • 1 tsp gluten free vanilla
  • 2 tsp baking power
  • 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend that is available at Sobeys and Safeway)
  • 1 1/4 cup white sugar

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a bread loaf pan with parchment paper.
  • In a small bowl combine the goat milk and poppyseeds and let sit for 10 minutes.
  • In a stand mixer cream the vegan “butter”, sugar, eggs and vanilla.
  • Beat on medium speed until smooth.
  • In a small bowl whisk the gluten free flour and baking powder.
  • Add dry ingredients to wet plus the goat milk and mix on medium speed until batter is smooth and airy.
  • Pour batter into lined loaf pan and bake in oven for 60-75 minutes.
  • Remove from oven and cool completely before slicing.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free poppyseed loaf recipe
gluten free poppyseed loaf recipe

Gluten Free Lemon Cranberry Poppyseed Loaf

gluten free dairy free cranberry lemon poppyseed loaf recipe


Do you follow me on FacebookIf you don’t you really should!
You can also follow me on TwitterPinterest and Instagram!
Facebook for me is my diary of living daily with Celiacs disease. I post every day what I eat, what new info I find regarding being gluten free, my travel adventures and basically how I live here in Calgary. I share my life!
A few weeks ago on Facebook I posted a gluten free loaf that I had baked using Sobeys gluten free flour blend.
Again if you follow me on Facebook you would know I have a great prize waiting for one of my lucky followers.
Sobeys is sending the lucky winner a huge box of their Compliment gluten free products.

Guess who won!?

Jillian Pellerine!! (Jillian, please contact me for your prize.)

Would you like to win a prize?

gluten free dairy free cranberry lemon poppyseed loaf recipe

I will be running a new contest almost every week now for a while. So many companies are sharing with me cases of their product that they’d like me to share with you all.
Are you excited!? I am!!
Okay back to sharing a recipe with you.
Oh, did I mention this lemon cranberry poppyseed loaf is also dairy free?

More and more of my family members are dairy free so I’m trying to make my recipes dairy free too.

If you don’t have a dairy issue it is really easy to adapt the recipes, it is more difficult to reverse, but not impossible.

Gluten Free Lemon Cranberry Poppyseed Loaf

Ingredients
  

  • 1 1/4 cups Sobeys gluten free flour blend
  • 1/2 tsp xanthan gum
  • 1 large egg
  • 3/4 cup brown sugar
  • 1/2 cup raw sliced almonds
  • 1/2 cup dried cranberries
  • Lemon zest from 1 lemon
  • 1 tsp apple cider vinegar
  • 2 tbsp softened vegan “butter”
  • 1/2 cup water
  • 3/4 cup coconut cream
  • 1/2 tsp salt
  • 1 1/2 tsp gluten free baking powder
  • 2 tbsp poppyseed
  • 1/4 tsp nutmeg and cinnamon

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a loaf pan with parchment paper.
  • In a stand mixer beat the coconut cream, water, vegan butter, lemon zest, apple cider vinegar and egg.
  • In a small bowl whisk the gluten free flour, baking powder, xanthan gum, salt, spices and brown sugar.
  • Slowly add the dry to wet ingredients and on medium speed mix until combined.
  • Add the cranberries, poppyseeds and almonds and mix.
  • I like to beat the batter for just a couple of minutes to get air into it.
  • Transfer batter to lined loaf pan.
  • Bake for 45-60 minutes.
  • After 40 minutes check the loaf, and add 10 minute increments until a toothpick inserted in loaf comes out clean.
  • Mine took 60 minutes but I am at a very high altitude so baking time will vary depending on where you live.
  • Remove from oven and let cool on rack.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free cranberry lemon poppyseed loaf recipe

gluten free dairy free cranberry lemon poppyseed loaf recipe

gluten free dairy free cranberry lemon poppyseed loaf recipe