Vegan Almond Poppy Seed Cake. Gluten free Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, spongy almond flour cake with poppy seeds, made entirely vegan and gluten-free without gums or oil. Light and tender with a delicate texture, suitable as a simple sponge cake base.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 194mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 225mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 194MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.