Once you have my Gluten and Dairy-Free Almond Poppy Seed Sheet Cake Recipe, staying inside won’t seem as daunting.
Almond Poppy Seed Sheet Cake Inspiration
Love my relative, Lorna. She always shares super delicious-looking recipes on her Facebook page. However, rarely are they Gutsy approved. Sometimes, now that I’m fully healed, I’ll just make the recipe as-is. Other times, I see the recipe as an opportunity for playing in the kitchen and getting creative.
This is so that you will benefit as well.
Anyways, full credit for the recipe idea goes to Lorna who shared THIS original Almond Poppy Seed Sheet Cake recipe.
I first want to share the original ingredients before I share exactly what I used. This is so you can easily see the swaps I made.
- 3 eggs
- 2 C granulated sugar
- 3 C all-purpose flour
- salt, 1/2 tsp
- baking powder, 1/2 Tbsp
- 1/2 Tbsp vanilla
- almond extract, 1/2 Tbsp
- 1 tsp butter emulsion
- 1 1/2 C whole milk
- olive oil, 1 C
- 1-2 Tbsp poppy seeds
And by the way, we have now made this recipe several times (the gluten and dairy free version). It is incredibly delicious! I never made the version above, but I’d put mine against it any day.
If you’re ready for the recipe, here you go.
Gluten and Dairy-Free Almond Poppy Seed Sheet Cake Recipe
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- ¾ cup monk fruit sugar
- ½ cup organic granulated cane sugar
- 3 cups gluten-free 1-to-1 all-purpose flour
- ½ teaspoon salt
- ½ Tablespoon baking powder
- 3 eggs
- 1 Tablespoon vanilla
- ½ Tbsp almond extract
- 1½ cups full-fat coconut milk
- 1 cup olive oil
- 2 Tablespoons poppy seeds
- Preheat oven to 350
- Cover a 13x18 inch baking sheet with parchment paper.
- Place the sugar, flour, salt, and baking powder in a large bowl. Mix by hand.
- Add in the eggs, vanilla, almond, coconut milk, and olive oil. Hand whisk / mix together until smooth.
- Fold in the poppy seeds.
- Pour mixture onto the parchment-covered pan.
- Bake for 20-21 minutes, then let cool for a couple more.
Gluten and Dairy-Free Almond Poppy Seed Sheet Cake Recipe Notes
The first time I made this recipe, I replaced all 2 cups of regular sugar with 2 cups of monk fruit sugar. My husband’s co-workers liked it, but I personally thought there was too much of an aftertaste.
That said, IF you want to make this a no-sugar, 100% non-nutritive sweetened dessert, you totally can. I would simply just stick to 1 1/4 total cups of monk fruit. Doing sugar the way I did in the recipe above means that for the entire sheet cake there is only 1/2 cup of sugar, which is a fairly nil amount per serving.
Monk Fruit Discount
Remember, I use Lakanto Monk Fruit HERE. Whenever you purchase anything from Lakanto’s website, be sure to use coupon code ‘AGUTSYGIRL’ to save 15%. You’ll find all the best A Gutsy Girl discount codes on my favorite products HERE.
Would I love to figure out how to make this recipe using just almond and/or coconut flour? Absolutely. But it’s very hard to replicate the texture when you do that.
Yes, there are 3 eggs in this recipe. And since the recipe does not use an alternative flour, you could definitely try swapping the egg with an alternative egg for a Vegan-friendly option.
I’d recommend chia seed and/or flaxseed for this recipe if you do try it. Banana is an egg replacement, but you don’t want that flavor to pull through. Gelatin is also an egg replacement, but it’s not Vegan.
Full-Fat Coconut Milk
The original recipe called for whole milk. Thus, I needed something with a lot of fat in it. Full-fat coconut milk will do the trick. You’ll find my favorite coconut milk brands HERE.
I actually used about 2+ Tablespoons poppy seeds because I love them. That said, here are some things to know about poppy seeds:
- Unlike hempseeds which will not make you fail a drug test, poppy seeds could.
- The earliest documentation reaches as far back as 3,000 years ago. For the Egyptians, poppies symbolized rebirth because of its ability to be “reborn” after the harvest season.
- Poppy seeds come in three different colors: white, blue and black.
- They can prevent constipation and other digestive problems. Poppy seeds have high amounts of dietary fiber, which aids the digestive system in metabolizing and smoothly processing ingested food, preventing constipation and other digestive problems.
Lemon Poppy Seed Cake
I might not be in the norm with this statement, but I don’t love lemon poppy seed. Therefore, I did not add any lemon to Lorna’s original recipe. That said, you definitely can. And, in fact, it would be super simple. Just swap out the almond extract and swap in your lemon extract. If you find you want more lemon to pull through, then increase that amount the next time.
And yes, you will make these many times!
And that’s it.
Now all that’s left to do is make the recipe and enjoy it.
Wait, one more thing. You’re asking,
But what about the cream cheese frosting she used on it?
Well, I didn’t use any frosting. The reason is because:
- It’s sweet enough as is, and I’m obsessed with the plain version.
- You can make hers if you want. Swap the cream cheese for Miyoko’s Vegan Cream Cheese and instead of the powdered sugar, just grab the Baker’s Bundle HERE. Boom.
If you liked this post, you might also enjoy:
- 75 more gluten-free recipes
- Paleo Birthday Cake with Rainbow Unicorn Frosting
- Strawberry Shortcake for One
p.s. Wait, I kind of lied. I didn’t put any frosting on, but my sweet little baking assistant, Samarah and her baking buddy Uni the Unicorn, did.
You will heal. I will help.