Lemon Poppy Seed Pound Cake (Gluten Free and Vegan)

Lemon Poppy Seed Pound Cake (Gluten Free and Vegan)

By contributing writer Tessa

I always loved lemon poppy seed cake growing up. That version required a boxed mix. Since that option was out, I opted for a denser texture with this Gluten-Free Lemon Poppy Seed Pound Cake.

This cake screams Easter and spring to me, and while tasty on its own, here a few dress up ideas for you:

I shared half with my neighbor and decided to stack two halves with lemon curd in between and a lemon coconut butter drizzle on top…yum!! For the drizzle, I mixed my homemade coconut butter, lemon zest, and stevia to taste.


  • 2 lemons, zested and juiced
  • 1 cup softened coconut oil, palm shortening, or favorite butter
  • 1 cup any milk, curdled with lemon juice (above) or ½ cup plain yogurt (I used coconut milk yogurt) mixed with ½ cup any milk
  • ¼ cup poppy seeds
  • 1 tablespoon vanilla extract
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • ¾ cup tapioca flour (or any starch)
Read the whole recipe on The Happy Housewife