Traditional German Poppy Seed Cake Recipe (Gluten-free)

Dieser Beitrag ist auch verfügbar auf: Deutsch (German)

Sharing is caring!

A gluten-free spin on an old-fashioned traditional German Poppy Seed Cake recipe using ground almonds, which make this loaf cake moist and delicious. Jump to Recipe

old fashioned gluten-free German Poppy Seed Cake drizzled with lemon icing on a cake plate

As a German girl, I love baking with poppy seeds and am simply obsessed with the distinctive almond-like flavor they add to cakes.  There are many different variations for German poppy seed cake with different kinds of fillings, streusel, and additions.

On my blog alone I have so many Poppy Seed Cake recipes, like this German Poppy Seed Cheesecake or this German Poppy Seed Sheet Cake. Unlike other traditional old-fashioned German Baking recipes, which often require yeasted doughs or cooked poppy seed fillings,  this German Poppy Seed Loaf Cake recipe is very very easy to make, with basic ingredients, and still very moist and delicious.

overhead shot of a German Poppy Seed Cake topped with lemon icing and ground poppy seeds

All ingredients for this German cake can be easily found in the US and the cake is completely made from scratch, no pre-made poppy seed filling needed. Make sure you get fresh smelling poppy seeds. 

How to make this German Poppy Seed Cake recipe: 

gluten-free German poppy seed cake batter in a mixing bowl

The recipe is so easy! You want to beat the softened butter with the sugar until light and frothy. Fold in egg yolks first, then rum, ground almonds, and poppy seeds.

Beat the egg whites separately with salt until stiff and fold them in very gently into the batter.

Pour the dough into the greased loaf pan and bake in the preheated oven at 175 C / 350 F for about 55 minutes. 

Tips for baking with poppy seeds: 

Wondering how to prepare poppy seeds for baking? Well, first off, no need for soaking. All you need to is grind them up before adding them to the cake batter. German, Polish, Hungarian, and Czech cake recipes almost always use ground poppy seeds.

I use my KitchenAid food grinder attachment for my stand mixer. You can also use a coffee grinder and do it in smaller batches

Gluten-free German Poppy Seed Loaf Cake topped with lemon icing on a white cake platter

How to store loaf cakes:

Store the cake at room temperature in an airtight container and keep it out of the direct sun and away from any major heat sources that might melt the lemon icing. Keep your poppy seed cake boxed on the counter for up to three days

Tips: 

  • Let the cake cool in the loaf pan for 15 minutes before turning it over to avoid breakage.
  • Drizzle the cake with a simple icing made with powdered sugar and lemon juice or drizzle it with melted white chocolate. 

Did you make and love this old-fashioned German Poppy Seed Cake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

traditional German Poppy Seed Cake served drizzled with lemon icing and sprinkled with poppy seeds
5 from 1 vote
Print

Traditional German Poppy Seed Cake Recipe (gluten-free , flour-less)

A gluten-free spin on an old-fashioned traditional German Poppy Seed Cake recipe using ground almonds, which make this loaf cake moist and delicious.
Course Breakfast, brunch, Dessert
Cuisine Austrian, germany
Keyword German Poppy Seed Cake, gluten-free poppy seed cake, Traditional poppy seed cake
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 310 kcal

Ingredients

  • 7 eggs
  • 280 g softened butter
  • 1 pinch salt
  • 200 g sugar
  • 1 tbsp rum
  • 1 tbsp vanilla extract
  • 280 g ground poppy seeds
  • 280 g ground almonds almond meal

Instructions

  1. Preheat the oven to 175 C / 350 F. Grease the loaf pan and dust it with flour.

  2. Separate the eggs.

  3. Beat the softened butter with the 200 g sugar until light and frothy. Now, using the hand mixer on low speed, a spatula or a big handheld whisk, gradually fold in the egg yolks, then fold in rum, vanilla, ground almonds and poppy seeds.

  4. Beat the egg whites with salt until stiff. Fold the egg whites very gently into the batter.

  5. Pour the dough into the greased loaf pan and bake in the preheated oven at for about 55 minutes. Let cool in the pan for 15 minutes before turning over.

Recipe Notes

Let cool in the pan for 15 minutes before turning over.

Drizzle the cake with a simple icing made with powdered sugar and lemon juice or drizzle it with melted white chocolate.

 

One Comment

  1. Christopher park

    5 stars
    Omg this was so good! Made it with lemon glaze and topped with with candied lemon peel

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*