Poppy Seed Cake (Polish Apple and Poppy Seed cake)
This Polish apple and poppy seed cake (Polish Makowiec Japonski) is the perfect holiday dessert for the Christmas table. It is moist and fluffy, made without any flour. Made with almond flour, walnuts, apples, and orange zest, this European-inspired treat is festive and a must for your Christmas party and dessert.
Gluten-Free Poppy Seed Cake (Makowiec Style)
As a nutrition consultant and chef, I’m always looking for ways to make desserts a little lighter and easier on the body without losing their soul. Growing up in Poland, poppy seed cake was a must at every holiday season, especially during Christmas dinner. This is not the traditional poppy seed cake, but it was my favorite Christmas dessert. The aroma of ground poppy seeds, orange zest, and vanilla filling the kitchen is one of those memories that instantly brings me back to snowy evenings, candlelight, and my grandma humming while she baked.
This gluten-free version keeps that beautiful, old-world charm while using more nourishing, paleo-friendly ingredients, and it’s grain-free. I still get that same delicious flavor, just in a form that makes me feel good after eating it. No food coma, no sugar crash, just that warm satisfaction that comes from eating something made with love.
What Is Makowiec Japoński?
Ah, Makowiec Japoński, the name sounds exotic, right? You’d think it came straight from Tokyo, but here’s the twist: it’s not Japanese at all! Despite the name, Makowiec Japoński (pronounced mah-KOH-vyets yah-POHN-skee) is a Polish poppy seed cake with zero connection to Japan.
“Makowiec” simply means poppy seed cake in Polish, a beloved classic made with rich, sweet poppy seed filling wrapped in yeast dough or baked as a moist, dense cake. But Makowiec Japoński was an invention of the Polish People’s Republic, made with semolina because flour was scarce. Instead of the rolled, yeasted version, it’s a moist, flourless poppy seed cake often made with ground poppy seeds, apples, eggs, and nuts.
It’s tender, nutty, and surprisingly light, kind of like a cross between a poppy seed brownie and an apple cake.
Why You’ll Love This Recipe
- It is gluten-free and grain-free.
- Moist and full of texture.
- It’s comforting, rich, and festive, without being overly sweet.
- The combination of walnuts, golden raisins, and orange zest gives it a bright yet earthy flavor that pairs beautifully with tea or coffee.
- It’s a perfect cake to serve at Christmas dinner or bring to a holiday gathering.
- It looks beautiful on the table, slices easily, and keeps well for days.
- Plus, it’s one of those desserts that even people who “don’t eat gluten-free” will ask for seconds of.
Ingredients for Poppy Seed Cake (Gluten-Free)
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Did you know?
In Eastern Europe, including Poland (you know this one, Angie!), poppy seeds symbolize prosperity and fertility. That’s why they appear in Christmas Eve desserts like makowiec (poppy seed roll) or kutia (a sweet grain and poppy seed dish) to bring good luck in the new year.
How to Make Poppy Seed Cake (Gluten-Free)
- Prepare the poppy seeds: Begin by scalding or lightly boiling them. I prefer using ground poppy seeds for this recipe; saves time and gives the cake a smoother texture without needing to grind them later. But if you can’t find ground poppy seeds, cook them in water or milk; I like to use milk for a richer flavor. After cooking, let the mixture cool completely. There’s no need to strain it—the poppy seeds will naturally absorb all the liquid as they cool, becoming soft and fragrant. Then you can grind them through a grinder. I use a KitchenAid mixer attachment for grinding.
- Melt the butter and let it cool slightly.
- In a large bowl, whisk together the eggs, erythritol, and vanilla until light and fluffy. Next, I fold in the grated apples, orange zest, orange juice, baking powder, poppy seeds, almond flour, a pinch of salt, and walnuts.
- Once everything is combined, pour the batter into a parchment-lined baking dish and smooth out the top.
- Bake it at 350°F for 50 minutes and let it cool
- Make a chocolate ganache: warm up 1 cup heavy cream and butter in a small saucepan, and add 9 oz of chopped dark chocolate. Mix it until the chocolate dissolves. Let it cool and pour over the cake.
- Decorate it with chopped walnuts, orange slices and golden raisins.
Ingredient Substitutions
- Butter: You can swap it for coconut oil if you prefer a dairy-free version.
- Erythritol: Maple syrup or coconut sugar also works well; they’ll make the cake a bit darker and more caramel-like.
- Walnuts: Pecans or hazelnuts are great alternatives for a different twist.
- Apples: Pears can be used instead, adding a slightly floral flavor to the cake.
Chef Angie’s Tips
- Always grind the poppy seeds! Whole ones are too crunchy and won’t release their signature flavor.
- Toast the walnuts briefly for extra depth.
- Don’t skip the orange zest, it’s what gives the cake that classic holiday feel.
- Let the cake rest before slicing; it sets up and tastes even better the next day.
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Ways to Serve
- Dust the top with a bit of powdered erythritol for a snowy holiday look.
- With lattes.
- Serve with whipped cream or coconut cream or a drizzle of orange glaze.
- Pair with espresso or spiced tea for a cozy afternoon treat.
- With hot chocolate.
- Add a few sugared cranberries or orange slices on top for a festive touch, perfect for Christmas dinner.
Storage
This cake keeps beautifully! I store it covered in the fridge for up to 5 days. The flavors actually deepen over time, and it stays moist thanks to the apples and butter.
Equipment
- A large mixing bowl
- Stand mixer with grinder attachment
- Parchment-lined baking dish (round or rectangular)
- Microplane for zesting the orange
FAQ
Can I make this ahead of time?
Yes! In fact, it tastes even better the next day. The flavors have time to meld and develop, making it perfect for preparing before the holidays.
Can I use pre-ground poppy seeds?
Yes, but make sure they’re fresh; old poppy seeds can taste bitter.
Can I make it nut-free?
You can use sunflower seed flour instead of almond flour and skip the walnuts, though the flavor will change slightly.
Can I make it dairy-free?
Absolutely. Just replace the butter with coconut oil or ghee.
If you’re craving a festive European-style dessert that’s naturally gluten-free, grain-free, and feels just right for the holiday season, this poppy seed cake belongs on your Christmas table. It’s a beautiful nod to tradition, but with a modern, nourishing twist.
Make it for your next gathering, share it with your family, and watch it disappear slice by slice. If you love it, share this recipe with your friends or pin it to your favorite holiday dessert board, because everyone deserves a little old-world magic baked into their holidays.
Poppy Seed Cake (Gluten-Free)
Equipment
- Stand Mixer with a grinding attachment
Ingredients
- 400 g Poppy seeds
- 1 cup Milk or more if needed
- 3/4 cup Walnut
- 4 oz Butter
- 2 tbsp Vanilla extract
- 4 tbsp Orange zest
- 1/2 cup Orage juice
- 3/4 cup Golden raisins
- 1/2 cup Erythritol
- 6 Eggs
- 1 1/2 tbsp Baking powder
- 1/2 cup Almond flour
- 2 Apples peeled and shredded
Chocolate ganache
- 200 g Dark chocolate
- 80 mg Whipping cream
Instructions
- Prepare the poppy seeds: Begin by scalding or lightly boiling them. I prefer using ground poppy seeds for this recipe; saves time and gives the cake a smoother texture without needing to grind them later. But if you can't find ground poppy seeds, cook them in water or milk; I like to use milk for a richer flavor. After cooking, let the mixture cool completely. There’s no need to strain it—the poppy seeds will naturally absorb all the liquid as they cool, becoming soft and fragrant. Then you can grind them through a grinder. I use a KitchenAid mixer attachment for grinding.2. Melt the butter and let it cool slightly.In a large bowl, whisk together the eggs, erythritol, and vanilla until light and fluffy. 3. Next, fold in the grated apples, orange zest, orange juice, baking powder, poppy seeds, almond flour, a pinch of salt, and walnuts.Once everything is combined, pour the batter into a parchment-lined baking dish and smooth out the top.4. Bake it at 350°F for 50 minutes and let it cool.5. Make a chocolate ganache: warm up 1 cup heavy cream and butter in a small saucepan, and add 9 oz of chopped dark chocolate. Mix it until the chocolate dissolves. Let it cool and pour over the cake.6. Decorate it with chopped walnuts, orange slices and golden raisins.
Nutrition
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