Vegan Almond Poppy Seed Cake. Gluten free Cake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 tbsp maple syrup
- 1/4 cup non dairy milk (or 2 tbsp non dairy milk + 2 tbsp
- 2 tbsp flax seed meal
- 3 tbsp sugar (raw or other)
- 1 tsp vinegar (white or apple cider vinegar)
- 1/4 tsp almond extract (optional)
- 1 cup almond flour (i use bob's red mill)
- 1/4 cup starch (i use 3 tbsp potato starch + 1 tbsp tapio
- 2 tsp poppy seeds
- Carbohydrate 3.23537192982939 g
- Cholesterol 31.3197916650098 mg
- Fat 12.2754382368171 g
- Fiber 0.282205929418405 g
- Protein 1.05919969414175 g
- Saturated Fat 7.46398737477339 g
- Serving Size 1 1 Serving (40g)
- Sodium 104.53519787327 mg
- Sugar 2.95316600041099 g
- Trans Fat 0.850743820494182 g
- Calories 127 calories
[ { "@type": "HowToStep", "text": "Prepare a 6 inch cake pan by greasing or lining with parchment." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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.." }, { "@type": "HowToStep", "text": "Add to the wet and mix well until smooth.* Transfer the batter to a greased 6 inch pan." }, { "@type": "HowToStep", "text": "Bake at 350 degrees F / 170ºc for 30 minutes or until a toothpick from the center comes out clean." }, { "@type": "HowToStep", "text": "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." } ]
