*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.

Print Rate

Author: Cassidy

Any links on this site may be affilate links. If you purchase anything through them, your cost will remain the same, but I may make a small comission. Thank you for your support!

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