Gluten Free Poppyseed Bundt Cake

*This is a re-post, but the recipe is slightly revised. I am working on a grain and refined sugar free version.

I had kind of forgotten about this poppyseed bundt cake until my sister-in-law was here last week and made it to take to our family dinner. I suddenly remembered how delicious it was and just had to make a gluten and dairy free one for us!

It may look like just an ordinary cake, but it’s really moist, flavorful, and always a favorite!  No one can even tell the difference between my allergy-friendly version and the original.  I also love that this cake is so easy- It’s a win win!


Poppyseed Bundt Cake
 
*Note- This recipe only works in a bundt or tube pan.
Ingredients
  • 1 Box Betty Crockers Gluten-Free Yellow Cake Mix
  • 4 Large Eggs
  • 1 6-oz. Container SO Delicious Vanilla Yogurt, Greek Style
  • ½ C Sherry Cooking Wine (usually on the aisle with the vinegar)
  • ½ C Canola Oil
  • 2 Tbsp. Poppyseeds
  • 2 Tbsp. Sugar
  • 2 Tsp. vanilla, gluten free
Instructions
  1. Preheat oven to 325 degrees.
  2. Mix all ingredients together using a hand held or stand mixer until well combined.
  3. Spray a bundt pan with cooking oil and pour in the batter.
  4. Bake for 45 minutes or until browned.




this post is linked to Slightly Indulgent Tuesday



Other Recipes You May Enjoy

Divider

Craving More? Subscribe By Email

-->

4 responses to “Gluten Free Poppyseed Bundt Cake

  1. Anonymous

    I can’t find Greek style dairy free yogurt. If I use regular yogurt, any ideas on how to make it work?

Leave a Reply

Rate this recipe: