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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 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.
  • 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
  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

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

  2. Anonymous-
    Humm… I’m not really sure. Maybe a dairy free sour cream with a bit of sugar and vanilla mixed in would do the trick. Let me know how it works!



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