• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts
    5 from 14 reviews

    Lofty Gluten-Free Lemon Poppy Seed Cake

    By Alanna Taylor-Tobin on Jan 14, 2023 (updated Feb 15, 2025) / 32 Comments Jump to Recipe

    Pillowy, moist, tender, and effortless to make in under an hour! Top this one-bowl gluten-free lemon poppy seed cake with silky less-sweet cream cheese frosting for a bright and balanced dessert.

    Look at that plush and tender crumb!

    There's a reason lemon and poppy seeds are a classic combination. Lemon's bright citrus notes complement poppy seeds' nutty, floral flavor. And when the two meet in moist and tender cake batter, magic happens.

    This gluten-free lemon poppy seed cake could hardly be easier to make. The batter gets whisked up in a single bowl and baked in a pan in under an hour. It's a casual cake that's quick to whip up on a weeknight. It makes enough to share with a small gathering or family but it doubles easily to feed a crowd.

    As with all of my recipes, I use a blend of gluten-free flours to add big flavor and create the perfect fluffy & tender texture without the use of any gums. You can find more info about baking with alternative grains and flours in my cookbook.

    I like topping this cake with my less-sweet cream cheese frosting as shown here, but you can browse my library of frosting recipes for more topping inspo.

    Now let's make cake!

    Cake ingredients are arranged prettily on a gray plaster surface.
    INGREDIENTS: lemon zest & juice, sugar, sour cream, poppy seeds, oil, GF flours (sweet rice, millet, oat, tapioca), baking powder, baking soda, salt, eggs

    Key Ingredients & Substitution Suggestions

    Gluten-Free Flours

    A blend of flours gives this lemon poppy seed cake a lofty texture and plush, tender crumb. I've included substitution suggestions; it's always best to sub by weight when it comes to gluten-free flours! This is the kitchen scale I use.

    • Sweet rice flour makes the cake lofty and cohesive.
      • sub GF AP blend (such as Bob's Red Mill 1 to 1)
    • Millet flour adds buttery flavor and softness.
      • sub sorghum flour
    • Oat flour adds tenderness and a bit of earthy flavor.
      • sub sorghum flour
    • Tapioca flour makes the cake bake up light and fluffy!
      • sub arrowroot flour

    Other Ingredients

    • Lemon zest and juice add bright citrus notes. I love using Meyer lemons for their sunny, floral flavor but regular lemons are lovely here too. Or use half lemons and half tangerines for Meyer lemon-ish flavor!
    • Sugar sweetens the cake and adds moisture. I used organic granulated sugar here. For refined sugar-free, sub by weight maple sugar or coconut sugar (the cake will be darker if you use coconut sugar).
    • Oil adds moisture and keeps the cake soft and tender even when chilled. I used grape seed oil here, but sunflower or mild olive oil work well too.
    • Sour cream adds richness, tanginess, and the acidity affects the texture of the cake too. You can use crème fraîche, Greek yogurt (the cake will be slightly less rich/moist), or for dairy-free use rich coconut yogurt or non-dairy sour cream.
    • Poppy seeds add a bit of crunch and a beguiling nutty/floral flavor. You can leave them off for a simple GF lemon cake!

    See the recipe card below for full measurements and baking instructions.

    Lemon cake has been decorated with lemon wheels and poppy seeds and cut into 9 squares for the nomming.
    Moist, tender, and topped with fluffy cream cheese frosting.

    Method

    This cake uses just 1 bowl and a whisk or spatula. The recipe takes about 10 minutes of prep and 35 minutes to bake, meaning it can be in and out of the oven in under an hour.

    This recipe makes enough batter for one 8-inch square cake which can be cut into 9 squares or 12 smaller slices. The batter can also be baked in a loaf pan, a 9-inch round pan (or 8-inch round for a thicker cake), or in 10-ish muffin tins for cupcakes.

    To feed a crowd, double the batter and bake it in a 9x12-inch pan, multiple layers, or a bundt pan.

    Vibrant lemon zest sits atop a bowl of sugar
    Use a microplane to zest the lemons directly into the sugar.
    A hand is rubbing the sugar and lemon zest together
    Rub with your fingertips until the sugar feels moist and clumpy to distribute the lemon oils. This makes the cake extra flavorful.
    The eggs and lemon sugar are side by side in a bowl
    Combine the lemon sugar with the eggs in a large bowl.
    The eggs and lemon sugar have been whisked together in a bowl
    Whisk to combine
    Oil is being poured into the bowl.
    Whisk in the oil, sour cream, and lemon juice until combined.
    cake batter is being stirred with a hand
    Sift in the flours. leavening, and salt, and stir or whisk to combine.
    poppyseeds are being whisked into the batter with a sexy swirl
    Whisk in the poppy seeds.
    closeup of the baked cake showing its airy crumb
    Spread the batter into an 8-inch square pan and bake for 30-35 minutes.
    icing is starting to be spread over the cake.
    Let cool completely, then remove from the pan.
    A hand is spreading creamy frosting over the cake in a satisfying swirl
    Spread with cream cheese frosting deliciousness.
    side view of a slice of moist gluten-free lemon poppy seed cake
    Decorate with poppy seeds, cut into squares, and serve!

    Lemon Poppy Seed Cake for Everyone

    Whether you need to avoid gluten, dairy, refined sugar, or all of the above, this cake is for you! It's lovely alongside a cup of tea or coffee for a dessert or afternoon snack.

    One time I doubled the recipe and divided it between three 8-inch round pans. I brushed each baked layer with limoncello liqueur and layered the cake with cream cheese frosting. It made a festive layer cake for my father-in-law's birthday party. The cake was a huge hit and nobody could believe it was gluten-free!

    Whether you make this gluten-free lemon poppy seed cake to share at a gathering or just for yourself, I hope you love it as much as we do!

    A square slice of cake has been cut into with a fork showing off its moist crumb

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    two slices of lemon cake are on a gray plate on their side showing off their sexy layers of cake and icing
    Lemon poppy seed goodness!
    5 from 14 reviews

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Print Recipe Pin Recipe
    Pillowy, moist, tender, and effortless to make in under an hour! Top this one-bowl GF lemon poppy seed cake with my less-sweet cream cheese frosting for a bright and balanced dessert.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total: 45 minutes minutes
    Servings: 9 servings

    Ingredients

    Wet Ingredients

    • ¾ cup (150 g) organic granulated sugar*
    • zest of 2 large lemons (Meyer or regular)
    • 2 large eggs
    • 6 tablespoons neutral oil (grape seed, sunflower, or mild olive oil)
    • 2 tablespoons strained fresh lemon juice
    • ½ cup (115 g) sour cream, crème fraiche, or Greek yogurt*

    Dry Ingredients

    • ½ cup (78 g) sweet rice flour* (Mochiko)
    • ½ cup (65 g) millet flour* (Bob's Red Mill)
    • ½ cup (50 g) GF oat flour* (Bob's Red Mill)
    • 2 tablespoons (14 g) tapioca flour* (Bob's Red Mill)
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 2 tablespoons poppy seeds

    For Serving

    • 1 recipe less-sweet cream cheese frosting*
    Prevent your screen from going dark

    Instructions

    • Position a rack in the center of the oven and preheat to 350ºF.
    • Line an 8-inch square pan with parchment paper on all sides.
    • In a large, deep bowl, rub the lemon zest into the sugar until the sugar feels damp.
    • Whisk in the eggs to combine, then whisk in the oil, sour cream, and lemon juice until smooth.
    • Place a strainer over the bowl and sift in the sweet rice, millet, oat, and tapioca flours with the baking powder, baking soda, and salt.
    • Whisk until combined, then whisk in the poppy seeds.
    • Pour the batter into the prepared pan and spread smooth.
    • Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, 30-35 minutes.
    • Let the cake cool to room temperature, 1-2 hours. Turn the cake out, peel away the parchment, and place the cake upright on a serving platter or board.
    • Spread the cake with the frosting, decorate the top with poppy seeds, lemon zest, or lemon slices, and serve!

    Notes

    *Substitutions (sub by weight for best results):
    • Sugar: sub maple sugar or (for a darker cake) coconut sugar
    • Sour cream: sub rich coconut yogurt such as Culina or Cocojune, or plant-based sour cream (for dairy-free)
    • Sweet rice flour: sub GF AP blend (such as Bob's 1 to 1)
    • Millet flour: sub sorghum flour
    • Oat flour: sub sorghum flour
    • Tapioca flour: sub arrowroot flour
    • Frosting: sub vegan cream cheese frosting for dairy-free or paleo cream cheese frosting for DF & refined sugar-free
    Make ahead:
    • The cake can be made up to 2 days ahead. Store at cool room temperature or refrigerate. 
    • The frosting can be made up to 3 days ahead. Refrigerate until needed, then soften to room temperature before serving. 
    • Frosted cake can be stored airtight for up to 4 days in the fridge. 
    Pan sizes:
    • Bake a single recipe in an 8x8-inch pan, a 9-inch round pan, 10-ish muffin cups, or a 8x4 or 9x5-inch loaf pan. 
    • Double the recipe and bake in three 8-inch pans, two 9-inch pans, one 9x12-inch pan, or in a bundt pan.
    Lemon Poppy Seed Layer Cake:
    • Double the cake recipe and divide it between three 8-inch round pans (or two 9-inch pans) lined on the bottoms with parchment.
    • Shorten the baking time as needed.
    • Brush the baked cake layers with limoncello liqueur.
    • Double or triple the cream cheese frosting and use it to spread between the layers and to decorate the cake.
    • Lemon cake decorating inspo can be found in my paleo lemon cake recipe post!
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    Millet flourOat FlourSweet Rice FlourTapioca flourDairy-FreeGluten-FreeRefined Sugar-FreeSpringWinterCrème FraîcheLemon
    « Gluten-Free Lemon Tart with Almond Flour Crust
    Oatmeal Teff Chocolate Chip Cookies (GF) »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      5 from 14 votes (3 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Satpreet says

      January 18, 2023 at 10:33 am

      Made this yesterday! It was so light and airy and moist, even without the cream cheese frosting!

      Thank you for another great recipe!

      Reply
      • Alanna Taylor-Tobin says

        January 20, 2023 at 9:10 am

        Aw I'm so glad you liked it! Thanks for trying my recipe and for the kind note!

        Reply
    2. Gloriana says

      January 20, 2023 at 8:13 am

      Really good! Excellent texture and moist, with just the perfect amount of sweetness.

      Reply
      • Alanna Taylor-Tobin says

        January 20, 2023 at 9:09 am

        Oh I'm so glad you liked it! Thanks very much for the note. Feel free to add a star rating if you like! It helps others find and make the recipe :)

        Reply
    3. Gloriana says

      January 20, 2023 at 11:21 am

      ⭐️⭐️⭐️⭐️⭐️

      Reply
      • Alanna Taylor-Tobin says

        January 21, 2023 at 8:54 am

        Aw thank you so much!!

        Reply
    4. Galen says

      January 29, 2023 at 1:10 pm

      Delicious! It really comes together quickly. The less-sweet cream cheese frosting is delicious, too, and easy with a stand mixer. It’s all so light and fresh tasting. Lemon poppyseed is one of my favorites and this version is superb.

      Reply
      • Alanna Taylor-Tobin says

        January 31, 2023 at 3:34 pm

        Aw I'm so glad you love it. Thanks a bunch for the note and rating!

        Reply
    5. Laurie says

      March 14, 2023 at 12:16 am

      I am currently learning to make cake, this GF lemon poppy seed cake recipe is great!

      Reply
      • Alanna Taylor-Tobin says

        March 14, 2023 at 4:35 pm

        So glad it was a hit!

        Reply
    6. Alene says

      March 26, 2023 at 12:46 am

      Hi! I can't even have Bob's 1 to 1 as it has rice flour in it. Cassava? Or just forget about making it? I an actually getting a blood test soon to check if there's any arsenic left in my bloodstream. I haven't had a drop of rice in any form in a year or two, whenever it started. Hope you are well!

      Reply
      • Alanna Taylor-Tobin says

        March 27, 2023 at 10:01 pm

        Oh amazing, please let me know what the results are. I'll be crossing fingers and toes for you!

        For the cake, I did develop a grain-free lemon cake with cassava and coconut flours (you could add in poppy seeds if you like!) You could definitely try cassava here in place of sweet rice, or a rice-free AP blend that you like. I'm actually curious what almond flour would do; maybe swap in some almond flour and more tapioca?

        As always, please LMK what you experiment with!

        Reply
    7. Amelia says

      April 08, 2023 at 12:28 pm

      Love this recipe!!! Made it a few weeks ago and haven’t stopped thinking about it despite your temptations with macaroons and rhubarb cakes. It’s easy to make and so delicious, one of those things I’ll bake to share but it hurts to give away because I actually want all of it for myself. Thank you for sharing!!!

      Reply
      • Alanna Taylor-Tobin says

        April 08, 2023 at 3:49 pm

        Aw I'm so glad you love it A. Thanks for trying my recipe and for the sweet note! I also totally know that feeling – the struggle is real lol!

        Reply
    8. Krista says

      July 12, 2023 at 9:32 pm

      I’ve haven’t made this exact recipe, but I’ve used the base numerous times in different variations. Blueberry lemon muffins, raspberry rose tea cakes, lavender earl grey cake. The cake is moist and airy which is hard to accomplish gf. I have consistent results with this recipe each time. Highly recommend!!

      Reply
      • Alanna Taylor-Tobin says

        July 16, 2023 at 8:31 am

        Hi Krista,

        Oh wow, those flavors sound AMAZING - totally up my alley. If you want to share any of your modifications here, I'd love to see! In any case, I'm so glad you love this cake base. I've wanted to share some more recipes that use it, so this is a good nudge. Thanks a bunch for the sweet note!

        -Alanna

        Reply
    9. Chelsea says

      July 19, 2023 at 4:51 am

      Thanks for your fantastic recipes! I use them in the food co-op bakery where I work and they're always a hit! I try to make things gluten free and vegan when I can- do you think I could successfully use flax eggs instead of the eggs? Thanks!!!

      Reply
      • Alanna Taylor-Tobin says

        July 19, 2023 at 1:08 pm

        Hi Chelsea,

        Aw I'm so honored that you use my recipes at your co-op! Which recipes have you made and which co-op is it?

        You could definitely give flax egg a try here. Sometimes they make gluten-free baked goods kinda gummy, and other times they work great! You might try testing a half batch first to see how you like it. Other things to try are applesauce, aquafaba, or (if you have access to it and if it's affordable) Just Egg. One of my egg-free readers says she likes to use a combination of egg replacers, for example some applesauce and some flax egg.

        Please let me know what you try and how it goes!

        -A

        Reply
        • Chelsea says

          July 19, 2023 at 6:48 pm

          Awesome yeah that's what I've found too that it just depends on the recipe! Thanks your recommendations are really helpful, I'll try those out. I always at least quadrouple the recipes and make minor changes and they still turn out great. I'll just have to experiment with a smaller batch first.

          The co-op is Maple City Market in Goshen, IN. We're small but prioritize delicious healthy foods! Honestly your blog has the tastiest dependable gluten-free recipes I've ever found, I can read your recipes for hrs lol. I regularly make a version of your rhubarb almond flour cake, tahini oat chocolate chip cookies (LOVE these), and we'll soon have vegan gf tarts on the regular. Today I made raspberry coconut tarts inspired by your cookbook recipe (just posted a photo of this on my farm Instagram account @joyfarm23), I used maple syrup & coconut sugar and was delishh! Love your almond scones and banana buckwheat pancakes too and can't wait to try a million more of your recipes. Your gf flour guide is amazing as well. THANK YOU Alanna for all your hardwork!

          Reply
          • Alanna Taylor-Tobin says

            July 21, 2023 at 12:30 pm

            Ok those tarts look glorious! That's great to know that the recipe works well with maple and coconut sugar – brilliant.

            Awwww I'm so glad you're enjoying all of these recipes - many of my favorites too. Thanks so much for the sweet note, and happy baking to you!

            Reply
    10. Gretchen says

      September 09, 2023 at 9:20 am

      I made this recipe a few months ago and it was a hit. I chose to skip the poppy seeds and doubled the recipe in 9 inch cake pans. I had some lemon curd that turned out a little sweeter than I hoped. But I still wanted to use it as a filling. So I chose unsweetened whipped cream (thickened with creme Fraiche) as the frosting. It went to a pot luck with me, and some people had 2 slices. Thanks for all your work Alanna.

      Reply
      • Alanna Taylor-Tobin says

        September 09, 2023 at 10:55 am

        I'm so glad the cake was a hit! Good call on pairing the sweet curd with the less-sweet creme fraiche whip, that's exactly what I would have recommended. Thanks so much for the note and rating!

        Reply
    11. Manvi says

      September 26, 2024 at 9:29 am

      Hi Alana, I'm so deeply grateful for having stumbled upon your blog. Just made this cake with honey cream cheese frosting to which I added 1/2 tsp of lemon juice, zest and poppy seeds. It was perfect, light, moist with a moussey airy frosting. Good both fridge cold and warm. I've been looking for gluten free baking recipes for a while and don't like ready made gluten free flour or xanthan gum and other fillers. Your work and research and recipes is so invaluable in my journey and thank you for sharing it and making it so accessible. In love. Looking forward to trying other recipes

      Reply
      • Alanna Taylor-Tobin says

        October 02, 2024 at 10:22 pm

        Hi Manvi,

        I can't tell you how happy I am reading your sweet note. I feel exactly the same way about GF baking recipes. So glad you found my site and that you liked this cake recipe! Please let me know what else you try or if any questions come up. Happy baking to you!

        -Alanna

        Reply
    12. Dream Psychotherapist says

      November 28, 2024 at 11:21 am

      I made this today and LOVE the sweet rice flour option! It's delicious! I didn't have sugar or baking powder. I used honey and baking soda and it came out delish anyway! Thank you for sharing!

      Dream Psychotherapist
      Marilyn

      Reply
      • Alanna Taylor-Tobin says

        December 07, 2024 at 10:55 am

        Yay, so glad you loved this cake and that it worked well with those subs - brilliant! Thanks so much for the sweet note :)

        Reply
    13. miki says

      January 15, 2025 at 1:27 pm

      I know this is an old recipe, but would you be able to recommend a way to make this an Almond Poppyseed cake, instead? I've had some real issues getting the ratios with almond extract right.

      Reply
      • Alanna Taylor-Tobin says

        January 23, 2025 at 5:13 pm

        Mmm almond poppy seed sounds so delicious! After looking at some almond poppy seed recipes I think I would omit the lemon zest and start with 1/2 teaspoon almond extract and 1 teaspoon vanilla extract.

        For a more classic cake you could omit the lemon juice and add in another 2 tablespoons creme fraiche or sour cream. Or you could keep the lemon juice in - up to you!

        Please report back if you try that variation!

        Reply
    14. Rich says

      February 16, 2025 at 7:29 am

      I see the recipe was updated recently - what changed?

      I've made this one before and it was pretty dang good, so curious to know if anything was tweaked.

      Cheers!

      Reply
      • Alanna Taylor-Tobin says

        February 16, 2025 at 9:25 am

        Hi Rich,

        Great question! I actually didn't change the recipe at all, I just updated some wording in the post itself which is what triggered Wordpress to post the updated date. I'm so glad you liked this cake when you made it last!

        -A

        Reply
    15. Joanna says

      April 27, 2025 at 5:18 am

      This one is a winner! I swapped almond flour for the millet by weight.
      Thanks Alanna!

      Reply
      • Alanna Taylor-Tobin says

        April 27, 2025 at 3:41 pm

        That's great to know that almond flour can sub in for the millet flour by weight - I need to try that! So glad you loved this cake :)

        Reply

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour
    • 20-Minute Buckwheat Pancakes, But Make Them Floofy
    • Banana Muffins with Oat & Almond Flour (Gluten-Free)

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    You might also like...

    Footer

    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    You’d never guess this ultra-moist, tender carro You’d never guess this ultra-moist, tender carrot cake is gluten-free and naturally sweetened! 😍 Made with almond flour, cassava flour, and topped with the dreamiest honey cream cheese frosting. Who’s grabbing a fork??
 
🥕 Craving this? Drop a “recipe please” in the comments, and I’ll send it straight to your DMs!
 
#GlutenFreeBaking #NaturallySweetened #CarrotCakeLovers #BakingReel #AlmondFlour #CassavaFlour
 
https://bojongourmet.com/paleo-carrot-cake-almond-flour-dairy-free/
    Do you agree? 🤔🍌 Get the recipe for these F Do you agree? 🤔🍌

Get the recipe for these FLOOFY almond & oat flour banana muffins on my blog. 🥳

Or comment “recipe please” and get it delivered to your DMs. 💌

Bojon appétit! 👩🏻‍🍳

#bananamuffins #glutenfreebaking #almondflour #oatflour 

https://bojongourmet.com/gluten-free-banana-muffins-oat-almond-flour/
    ☘️The trick to shamrock-green #matchacookies? ☘️The trick to shamrock-green #matchacookies? Good matcha, the right leavening, and some baking magic 🪄

Made with @artisanamarket cashew butter, @coombsmaple maple syrup, @bobsredmill almond flour, @myencha matcha, and @guittardchocolate 💚

Comment “recipe please” and I’ll DM it to you. 

Bojon appétit! 

#vegancookies #veganrecipes #glutenfreevegan #almondflour #paleorecipes #matcharecipes #stpatricksday☘️ 

https://bojongourmet.com/matcha-chocolate-chip-cookies-vegan-paleo/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    You might also like...

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.