4.7 from 75 votes
Vegan Almond Poppy Seed Cake. Gluten free Cake
This Vegan Almond Poppy Seed Cake is a gluten-free dessert that uses almond flour and starches to create a tender crumb. Flavored with almond extract, vanilla, and poppy seeds, it balances a mild nuttiness with subtle crunch. The recipe relies on flax seed meal mixed with plant-based milk as an egg substitute, combined with maple syrup and vinegar to provide moisture and leavening. Baked in a small pan, it yields a delicate cake that pairs well with simple icings or frostings.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
292 kcal
Course:
Dessert, Cake
Cuisine:
American, Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 292
% 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.