Flourless Poppy Seed Bundt Cake with Apples and Honey
This flourless poppy seed Bundt cake is soft, moist, and just sweet enough. Grated apples, honey, and curd cheese are mixed into the batter. Poppy seeds add a nutty flavour, and apples help keep the cake fresh and tender. Each slice has 9.4 grams of protein, making it a lighter homemade treat that still feels cosy and satisfying.
Nutrition
- Calories 166kcal 151kcal
- Fat 7.3g 6.6g
- Carbs 15.1g 13.7g
- Protein 9.4g 8.6g
- Fibre 1.6g 1.4g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I like this cake because it has that simple, homemade feel, but it is a bit lighter than the Bundt cakes I grew up with. The poppy seeds give it a deep, nutty flavour, the grated apples keep the crumb moist, and the curd cheese adds softness plus a nice protein boost. It is flourless, not overly sweet, and the kind of cake I would happily have with coffee in the afternoon or with yoghurt for breakfast.
Tips and Variations
- Use low-fat curd cheese to keep the cake lighter, but avoid very watery cheese because it can change the texture.
- Add some lemon zest to the batter for a fresh flavour that goes well with poppy seeds and apples.
- You can use almond milk or oat milk instead of rice milk, depending on what you have at home.
- Stir in 1 tablespoon of chia seeds or ground flaxseed for extra fibre. If the batter seems too thick, add a bit more milk.
- Serve the cake with Greek yoghurt and fresh berries to make it more filling.
- Warm a slice for a short time before serving to soften the crumb and bring out the poppy seed aroma.
- Store leftovers in the fridge and serve them with cottage cheese or yoghurt for a simple breakfast-style meal.
Meal Storage
Keep the cake in an airtight container in the fridge for up to 4 days. The apples help it stay moist, and the flavour gets even better after the first day.
Freezer tips
Freeze individual slices by wrapping them well in cling film and placing them in a freezer container. They will keep for up to 2 months.
Let frozen slices thaw in the fridge overnight. For a softer texture, warm the slice gently before serving.
Frequently Asked Questions
The cake is naturally flourless, but always check the custard powder label if you need it to be fully gluten-free. Use a gluten-free custard powder and make sure all other ingredients are suitable for your diet.
Ricotta or thick Greek yoghurt can work instead of curd cheese. The texture may be a little softer, but the cake should still stay moist and tender.
The eggs may not have been whisked enough, or the batter may have been overmixed after adding the poppy seeds. Whisk the eggs well first, then fold the mixture together gently.
Yes, you can reduce the honey slightly, but the cake may be less moist. For a softer texture, replace a small amount with mashed banana or apple purée.
Insert a skewer into the centre of the cake. It should come out clean or with just a few moist crumbs, not wet batter.
Closing Note
Soft, moist and gently sweet, this poppy seed Bundt cake is a lovely lighter bake for when you want something homemade but not too heavy. It works well as an afternoon slice with coffee, or as a simple breakfast-style treat with yoghurt and fruit. If you enjoy easy flourless bakes, you might also like this apple and cinnamon oat cake.
- 💪 High Protein
- 🍞 Lower Carb
- 🧊 Freezer Friendly
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