Do you want to surprise your children (or friends or yourself) with a special snack? Something sweet, but not too cloying? Something that is super easy and quick to do even on weekdays?

Well, I think I have it solved for you. In this cake, the crunchy and subtle flavor of poppy seeds meets a citrusy touch of lemon in a winning combination. It is also a healthy and light cake as it does not contain gluten, dairy, or refined sugars . It is sweetened exclusively with honey.

The raspberry pink frosting brightens up the faces of young and old (When I took it for a snack at my oldest son's nursery, someone ate 4 pieces!).
And by the way, if it happens to you like me, and you have a hard time deciding on one of the beautiful Nordic Ware molds, this two-in-one mold is a perfect option.

Cakes prepared in the Nordic Ware bundt duet pan and Luigi Bormioli glass airtight jars


For the cake:
  • 2 eggs
  • 1/4 cup / 50 g extra virgin coconut oil , melted
  • ½ cup of honey
  • 2 organic lemons, juice and zest
  • 1 teaspoon pure vanilla extract or vanilla powder (optional)
  • 1 ½ cups rice flour (or spelled)
  • 1 tablespoon poppy seeds
  • 1 ½ teaspoons chemical yeast
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
For the glaze:
  • 2 tablespoons extra virgin coconut oil, melted
  • 2 tablespoons lemon juice
  • 2 tablespoons of honey
  • 2 tablespoons coconut milk
  • 1 teaspoon of freeze-dried raspberry powder
  • 1 teaspoon pure vanilla extract or vanilla powder (optional)
  • Pinch of salt
  • 1 teaspoon freeze-dried raspberry powder to sprinkle on top (optional)
  • For an especially striking pink color, you can add a small piece of beetroot and beat all the ingredients with the mixer until smooth.


  1. Preheat the oven to 180ºC.
  2. In a medium bowl , add the eggs, melted coconut oil, honey, lemon zest and juice, as well as vanilla extract (if using).
  3. Beat, until it is homogeneous.
  4. Now add the rice flour, poppy seeds, chemical yeast, baking soda and salt.
  5. Mix until everything is well incorporated.
  6. Grease your mold with a little coconut oil and fill it three quarters full with the dough.
  7. Bake for 20 minutes or until a skewer comes out clean (you can also use a Nordic Ware cake thermometer ).
  8. Meanwhile, prepare the glaze. Mix all the ingredients in a bowl.
  9. When the cake is ready, leave it in the mold for 8 minutes, then turn it out of the mold.
  10. Let cool completely until covered with glaze.

Nordic Ware bundt pan duet pan and airtight glass jars Luigi Bormioli


  • You can omit the frosting, the cake is also delicious without it.
  • If you have one of the large Nordic Ware molds, you have to double the quantities.
  • If you get the whole freeze-dried raspberries (mine were), grind them into a powder in a mortar and pass through a fine strainer to remove the seeds.

Author of the recipe: Lenka deCan Caramelo
Claudia Ferrer


Virginia Martin said:

Hola,lo he intentado hacer y me ha quedado fatal,creo que es por la equivalencia de las tazas, consideré 200 mg una taza.

Claudia said:

Hola Concepción, las encontrarás en algunas tiendas especializadas en ingredientes secos, o en algunas fruterías que tienen venta de otros alimentos. Sino, solo que busques en internet, verás varias tiendas donde encontrarlas fácilmente. Como alternativa para dar ese toque de sabor, puede ser coger unas cuantas fresas, asarlas al horno (cogen un sabor más intenso) y triturarlas con el resto de ingredientes. ¡Saludos!

Concepcion Delicado said:

Como se consiguen las frambuesas liofilizadas?y otra opción

Claudia said:

Gracias Pilar! Sí lo es, la verdad es que os animo a hacerlo en casa. Saludos!

pilar said:


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