Lemon Poppyseed Coffee Cake

This is an easy coffee cake that I’ve been making recently for get-togethers. The raspberries give
it a little extra kick! This recipe came from a class I took at PCC a few years back with Johnna Dietz.






Lemon Poppyseed Coffee Cake (with Raspberries)


Cake Ingredients:


¼ safflower oil
¾ cup sugar
2 eggs (or 2 tbsp flax meal in 6 tbsp hot water. Let stand,
stirring occasionally for 10 minutes.)
3 tbsp grated lemon peel
1 cup brown rice flour
6 tbsp corn starch
2 tbsp tapioca flour
1 tsp xanthan gum
½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
3 tbsp poppy seeds
2 tbsp lemon juice
2/3 cup milk (dairy,
rice, hemp, etc)
1 tsp vanilla extract
1 cup fresh or frozen raspberries


Topping Ingredients:


¼ cup brown sugar
2 tsp poppy seeds
1 tbsp safflower oil
2 tbsp brown rice flour


Preheat oven to 350 degrees.


Coat a 9 inch springform pan with oil.


Cream together safflower oil, sugar and eggs on medium speed with an electric mixer until very smooth, about 1 minute. Add lemon peel.


In a medium bowl, combine flours, xanthan gum, baking powder, baking soda, sea salt and poppy seeds. In another medium bowl mix the lemon juice, milk and vanilla.


With a whisk, beat the dry ingredients into the egg mixture, alternating with the milk mixture, beginning and ending with dry ingredients. Do not over-mix. Spoon 2/3 of the batter into the pan. Arrange the raspberries in a single layer on top of the batter, then pour the remaining batter over the raspberries (it’s ok if some of the raspberries peak through).


For the topping, combine the dry ingredients together in a medium bowl and mix in the oil with a fork (or your fingers). Sprinkle on the batter. Bake for 35 minutes or until top is goldenbrown and a cake tester comes out clean.