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.
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Author: Cassidy

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Ingredients

  • 1 Box Betty Crockers Gluten-Free Yellow Cake Mix
  • 4 Large Eggs
  • 1 6- oz. Container SO Delicious Vanilla Yogurt Greek Style
  • 1/2 C Sherry Cooking Wine usually on the aisle with the vinegar
  • 1/2 C Canola Oil
  • 2 Tbsp. Poppyseeds
  • 2 Tbsp. Sugar
  • 2 Tsp. vanilla gluten free

Instructions

  • Preheat oven to 325 degrees.
  • Mix all ingredients together using a hand held or stand mixer until well combined.
  • Spray a bundt pan with cooking oil and pour in the batter.
  • Bake for 45 minutes or until browned.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Nutritional information is approximate and may vary.




this post is linked to Slightly Indulgent Tuesday



Posted January 1, 2012 by Cassidy in Desserts, Nut Free / 4 Comments

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4 responses to “Gluten Free Poppyseed Bundt Cake

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