Vegan Almond Poppy Seed Cake. Gluten free Cake

Name: Vegan Almond Poppy Seed Cake. Gluten free Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1/4 cup non dairy milk; 2 tbsp flax seed meal; 2 tbsp maple syrup; 3 tbsp sugar; 1 tsp vinegar; 1 tsp vanilla extract; 1/4 tsp almond extract; 1 cup almond flour; 1/4 cup starch; 1/8 tsp salt; 1 tsp baking powder; 1/4 tsp baking soda; 2 to 3 tsp poppy seeds

User Reviews

4.7

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
292 kcal
Course
Dessert, Cake
Cuisine
American, Vegan, gluten-free

Vegan Almond Poppy Seed Cake. Gluten free Cake

Danielle Hudson

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Vegan Almond Poppy Seed Cake. Gluten free Cake. Spongy Moist Cake with no Gum. Use as GF Sponge Cake without poppy seeds. Vegan Gluten-free Grain-free Oil-free Recipe Makes 1 6 inch pan

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Ingredients

Servings

Wet:

1/4 cup non dairy milk or 2 tbsp non dairy milk + 2 tbsp non dairy yogurt
2 tbsp flax seed meal
2 tbsp maple syrup
3 tbsp sugar raw or other
1 tsp vinegar white or apple cider vinegar
1 tsp vanilla extract
1/4 tsp almond extract optional

Dry:

1 cup almond flour I use Bob's Red Mill
1/4 cup starch I use 3 tbsp potato starch + 1 Tbsp tapioca/corn
1/8 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 to 3 tsp poppy seeds

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Instructions

Prepare a 6 inch cake pan by greasing or lining with parchment.
In a bowl, mix the flax in the non dairy milk and let it sit for 5 minutes. Preheat the oven to 350 deg F / 170ºc.
Add the maple, sugar, vanilla, vinegar. Add 1/4 tsp almond extract for stronger almond flavor or add lemon zest for lemon poppy seed cake. Mix well until sugar is mixed in.
In another bowl, mix the almond flour, starches, salt, baking powder and soda, poppy seeds. Break the almond flour lumps if there are any, with your hand or a spatula..
Add to the wet and mix well until smooth.* Transfer the batter to a greased 6 inch pan.
Bake at 350 degrees F / 170ºc for 30 minutes or until a toothpick from the center comes out clean.
Cool for 15 mins, then remove from the pan. Cool completely before slicing. Preferably refrigerate for 15 to 20 mins and then slice. Use an icing of choice. A simple lemon sugar icing works really well.

Notes

To bake into cupcakes: transfer the batter to lined muffin pan. Bake for 23 to 25 minutes, or until a toothpick comes out clean. Cool completely and frost with frosting of choice.
For additional moisture in the cake, add 2-3 tsp oil in the wet.
* The batter should be like a thick cake batter, flowy but not runny. If the batter is too dry (stiffer than muffin mix), you can add some liquid. Make a flax egg with water or non dairy milk and fold in. Direct liquid addition will not incorporate well. If the batter is a bit runny, you can add a bit of almond flour, or just bake longer.
Nutritional values based on one serving

Nutrition Information

Show Details

Calories 292kcal (15%) Carbohydrates 31g (10%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 1g (5%) Sodium 176mg (7%) Potassium 200mg (6%) Fiber 4g (16%) Sugar 16g (32%) Calcium 176mg (18%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 292 kcal

% Daily Value*

Calories	292kcal	15%
Carbohydrates	31g	10%
Protein	7g	14%
Fat	16g	25%
Saturated Fat	1g	5%
Sodium	176mg	7%
Potassium	200mg	4%
Fiber	4g	16%
Sugar	16g	32%
Calcium	176mg	18%
Iron	1.6mg	9%