skip to Main Content

Lemon and poppy seed cake must be on top of most peoples cake list. Tangey, moist and soft. But this recipe is different it is not only glutenfree but also grain free. Instead of flour you use mashed potatoes and ground almonds.  I first made it about four years ago when my parents started following a gluten-free diet. The original recipe for the lemon drizzle cake is from BBC Good Food,  one of my favourite websites for recipes by the way.

I am a sucker for interesting recipes, if there is some kind of vegetable in I am willing to experiment.  It was a hit and I have made it a few times over the years and people are always impressed and stunned that the main ingredient is potato.

I always thought it did not rise very well and decided to rather make it in a bread tin. I am also a firm believer that when using oil in baking a cake it will be more moist than using butter so I decided to use olive oil instead of canola oil because they are more processed. I reduced the sugar significantly and also added poppy seeds.

To increase the prettiness I decided to make a frosting with cream cheese. I have to say this cake makes me so happy. It is a happy cake, just look at those flowers. Sunshine on a plate.

Gluten free lemon and poppy seed cake

Tip: You will have to press the cooled mash through a sieve or use a rice masher to get it lump free.

Gluten-free lemon and poppy seed cake


125g sugar or coconut sugar
125ml olive oil
4 eggs
175g ground almonds
250g mash potatoes
3 lemons zested
2tbs poppy seeds
2 tsp baking powder


  1. Heat oven to 180C. Butter and line a 20cm bread tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest, poppy seeds and baking powder.
  2. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins of cooling.


This is the same frosting that I use in my Carrot and courgette muffins

1 tub Cream cheese (Simonsberg)
3-4 tbs Raw honey
Zest of one lemon
5ml vanilla

Stir the cream cheese until soft and add all the ingredients. Frost the cake and decorate with flowers and lemon zest.



Back To Top