Yes, it really is possible to make one.
After Googling and finding no diet-restricted recipes that came close to looking or sounding like the German poppy-seed delicacies I was raised on, I decided the time had come to modify my first recipe. (Thirteen years without poppy-seed baking was far too long.) I made a Lottie + Doof recipe both gluten- and dairy-free. A big thanks to L + D!
I had the best taste-tester: my dad, who has passed on his love of poppy-seed cake and strudel. Perhaps I channelled my maternal German grandma’s baking prowess, because he couldn’t tell that the cake made with the following recipe was gluten- and dairy-free. Success. Along with the delight of finally getting to eat a true-tasting poppy-seed cake, I was proud.
Gluten- and Dairy-Free Poppy-Seed Cake
(original from Lauren Chattman via Food & Wine)
**To do ahead of time: In a small saucepan, bring 1/2 cup of water to a boil. Remove from the heat, add the 3/4 cup of poppy seeds and cover. Let stand for 1 hour. Scrape the seeds into a blender and pulse until lightly crushed.**
3/4 cup poppy seeds
1/2 cup boiling water
1 1/3 cups of Bette Hagman’s gluten-free mix (2 parts rice flour, 2/3 part potato starch, and 1/3 part tapioca flour)
2 1/2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 3/4 sticks (14 tablespoons) Earth Balance Vegan Buttery Sticks
1 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
confectioners’ sugar, for dusting
Preheat the oven to 350°. Lightly grease and flour an 8-inch square baking pan, tapping out excess flour.
In a medium bowl, whisk the 1 1/3 cups of flour with the baking powder, xanthan gum, and salt. In the bowl of a stand mixer, beat the Earth Balance sticks with the granulated sugar at medium-high speed until fluffy, about 3 minutes. Add the poppy-seed mixture and beat at medium speed until just combined. Add the eggs to the batter one at a time, beating well between additions. Beat in the vanilla and almond extracts. Using a wooden spoon, stir in the flour mixture until just incorporated. Scrape the batter into the prepared pan.
Bake the cake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack, and let it cool completely (about 2 hours). Dust the cake with confectioners’ sugar, cut it into squares, and serve.
The cake keeps in an airtight container at room temperature for a couple of days. Enjoy!
(recipe and photo via Lottie + Doof)