Low-Carb Poppy Seed Cake
This flourless poppy seed cake proves that low-carb baking can taste seriously good. Ground poppy seeds give it a moist, dense crumb, quark keeps the batter lovely and creamy, and coconut flour binds everything together without a scrap of grain flour. Finish it with a chocolate glaze and it becomes the star of any cake table. Bake it in a loaf tin, a springform tin or as muffins: the choice is yours.
Ingredients
- 3 eggs
- 250 g quark, 20% fat; or thick Greek yoghurt / fromage blanc
- 200 g ground poppy seeds
- 100 g erythritol or other sweetener of your choice
- 2 tbsp coconut flour
- 2 tbsp coconut oil
- 1 vanilla pod, seeds scraped out, pod discarded
- 1 sachet baking powder, about 2 tsp
- 1 pinch sea salt
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 10 Servings |
|---|---|---|
| Calories | 210 kcal | 2,100 kcal |
| Carbohydrates | 6 g | 60 g |
| Protein | 9 g | 90 g |
| Fat | 14 g | 140 g |
| Fibre | 4 g | 40 g |
| of which sugar | 1 g | 10 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 180C (fan 160C). Line a loaf tin with baking paper, or have a silicone mould ready.
- In a large bowl, mix the ground poppy seeds, sweetener, coconut flour, vanilla seeds, sea salt and baking powder.
- Add the eggs, quark and coconut oil to the dry mixture and stir everything into a smooth, even batter.
- Spoon the batter into the prepared tin and bake in the preheated oven for 45 minutes. Test with a wooden skewer: it should come out clean.
- Switch off the oven, open the door slightly and let the cake cool in there for a few minutes so it doesn't sink. Then leave it to cool completely.
- If you like, cover the cooled cake with a chocolate glaze. You can also bake the batter in a springform tin or as muffins.
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Nutrition facts per serving (estimate)
| Calories | 210 kcal |
|---|---|
| Carbohydrates | 6 g |
| Protein | 9 g |
| Fat | 14 g |
| Fibre | 4 g |
| of which sugar | 1 g |
Frequently asked questions
Can I bake this poppy seed cake as muffins?
Yes, the batter spoons easily into muffin cases and bakes beautifully. Just reduce the baking time to around 20 to 25 minutes.
What sweetener can I use instead of erythritol?
Use any low-carb-friendly sweetener you like, such as erythritol, xylitol or a stevia-erythritol blend. Keep the quantity the same.
Why should the cake cool in the open oven?
Because it contains no wheat flour, this cake is more sensitive to sudden temperature changes. Cooling it slowly in the oven helps stop it sinking in the middle.
Is this poppy seed cake really gluten-free?
The ingredients listed contain no gluten. If you have coeliac disease, check the labels on individual ingredients, especially the baking powder and poppy seeds, for a certified gluten-free mark.
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