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Gluten-Free Poppy Seed Coffee Cake

Tara Donne

Yield: Yields one 10-inch coffee cake

This beautiful Bundt cake will dress up any breakfast table. Poppy seeds can turn rancid when stored for a long time so be sure to taste your poppy seeds before adding them to any baked goods.

This recipe is excerpted from Gluten-Free Breakfast, Brunch & Beyond.


For the cake

  • 3 cups Gluten-Free All-Purpose Flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3⁄4 tsp. xanthan gum
  • 1⁄4 tsp. table salt
  • 3 Tbs. poppy seeds
  • 1 cup (2 sticks) unsalted butter, softened
  • 1-1⁄2 cups granulated sugar
  • 4 large eggs
  • 1-1⁄2 tsp. almond extract
  • 1⁄2 tsp. pure vanilla extract
  • 1-1⁄4 cups buttermilk

For the icing

  • 1 cup confectioners’ sugar
  • 2 Tbs. half-and-half or light cream
  • 1 Tbs. unsalted butter, melted
  • 1⁄4 tsp. almond extract
  • 1 Tbs. sliced almonds


  • Heat the oven to 350°F. Grease a 10-inch Bundt pan with unsalted butter or nonstick cooking spray.

Make the cake

  • In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, and salt until well combined. Stir in the poppy seeds. Set aside.
  • In a large bowl, using an electric mixer on medium speed, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Stir in the almond and vanilla extracts.
  • Alternately add the flour mixture and buttermilk to the butter-sugar mixture, starting and ending with the flour mixture, stirring between each addition until blended. Mix until smooth, about 30 seconds.
  • Spoon the batter into the prepared pan and spread smooth with lightly greased fingers or the back of a greased spoon.
  • Bake until golden brown and a wooden pick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. If necessary, gently run a knife blade between the cake and the edge of the pan to loosen. Invert the coffee cake onto a wire rack to cool.

Make the icing

  • In a medium bowl, combine the confectioners’ sugar, cream, butter, and almond extract. Beat until smooth and spreadable. Spread or drizzle the icing over the cake. Sprinkle the almonds over the top of the icing. Let the icing harden for about 15 minutes before serving the cake.


Recipe from Gluten-Free Breakfast, Brunch & Beyond.


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Reviews (1 review)

  • AllieDe | 08/28/2016

    Five stars. Living GF for a decade. I used a mixture of 2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour, and 1 cup Cup4Cup, because that is what was on hand. Used 1/2 cup butter and 1/2 cup coconut oil. The substitutions worked great. Soaked the poppy seeds in the buttermilk for 1/2 hour because I recall older relatives soaking poppy seeds for cakes. I will definitely make this cake again using more poppy seeds, and use the basic mix as a base for other bundt cakes.

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