Gluten-Free Lemon Poppy Seed Cake

Enjoy the classic combination of flavors in Lemon Poppy Seed Cake. This cake, made with teff flour, is naturally gluten-free and filled with the fresh taste of lemon and crunchy poppy seeds. Teff provides essential amino acids and 7 grams of protein per serving. The nutty flavor of teff enhances the taste creating a delicious and nutritious dessert for any occasion.

A steaming cup of coffee and a slice of lemon poppy seed cake maybe one of the best ways to start the day. Feel free to add some icing on the cake for a fancier presentation.

Print Recipe


  1. Preheat oven 350°F.
  2. In a small mixing bowl, pour boiling water over teff grain. Let stand for 10 minutes.
  3. In a large mixing bowl, combine without sifting teff flour through poppy seeds.
  4. In a separate bowl blend room temperature wet ingredients – apple juice through vanilla – together.
  5. Pour the wet ingredients onto the dry ingredients. Add teff grain and mix throughly.
  6. Pour into a large cake pan or 2 9-inch cake pans.
  7. Bake for 45 minutes or until an inserted knife or toothpick comes out clean.
Gluten-Free Lemon Poppy Seed Cake displayed on table with coffee cups


  • 1/4 cup boiling water
  • 1/2 cup Maskal Teff™ grain
  • 1 cup Maskal Teff™ flour
  • 3 cups whole wheat pastry flour
  • 1/2 tsp sea salt
  • 2 Tbsp baking powder
  • 1/2 cup poppy seeds
  • 1 1/2 cups apple juice
  • 1 cup maple syrup
  • 1/2 cup corn oil or canola oil
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup vanilla soymilk
  • 1 Tbsp vanilla

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