Vegan Almond Poppy Seed Cake. Gluten free Cake
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
292 kcal
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Cuisine
American, Vegan, gluten-free
Vegan Almond Poppy Seed Cake. Gluten free Cake
Description
The Vegan Almond Poppy Seed Cake blends almond flour and a mix of starches for structure, using flax seed meal as a binder mixed with non-dairy milk. Sweetened with maple syrup and raw sugar, and leavened with baking powder and baking soda, this cake offers a moist, slightly dense crumb. Poppy seeds scattered through add texture, while almond and vanilla extracts bring floral notes. Vinegar reacts with leavening to help rise.
Baked at 350°F (170°C) in a 6-inch pan for about 30 minutes, the cake is cooled and can be refrigerated before slicing to firm up. It can also be made as cupcakes with adjusted baking time. The batter should be thick but still spreadable; adjustments with extra liquid or flour may be needed depending on ingredients.
This cake suits those avoiding gluten and animal products. It can be enjoyed plain, or with frostings like a simple lemon sugar glaze to complement its flavors.
Ingredients
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
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 make cupcakes, divide batter into lined muffin tins and bake 23-25 minutes until a toothpick comes out clean.
- Add 2-3 teaspoons of oil to the batter for additional moisture if needed.
- If the batter is too dry, fold in a flax egg made from flax meal and liquid; avoid adding liquid directly for better texture.
- For a runnier batter, incorporate more almond flour or bake slightly longer to set.
- Let the cake cool completely and preferably refrigerate 15-20 minutes before slicing for cleaner cuts.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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