Poppy Seed Cake that you can prepare for breakfast or as a tasty dessert. It’s gluten-free and without any eggs or milk – making this cake vegan.
It took a while until I hit the recipe just right. That’s also a reason why it has been in my drafts for over 3 weeks now. But finally, I figured it out and boy, am I glad, it tastes dreamy and I cannot wait to share it with all of you!
The reason why it took me so long was because I needed the cake to be gluten-free. And if you have some experience with gluten-free baking, you know, that it can sometimes be a real pain in the ass. More so because I didn’t want to use all-purpose white gluten-free flour (which, by the way, if you have in you pantry, you should throw away now, it is not going to do your body any good).
In the end, I found that combination of almond and coconut flour works best. It also means that this cake is packed with healthy fats and protein, making it a great option for a tasty breakfast or a healthy dessert (and that’s dream, right?).
If you don’t have coconut flour, feel free to use only the almond one. Just be careful that it has really fine texture. I made a “mistake” and did my own almond flour from scratch which resulted in my flour not having the right texture and rather having a lot of lumps. That’s why I combined it with the coconut one that was very fine in contrast.
Not only is this poppy seed cake gluten-free, it’s also vegan. Instead of eggs, I used chia seeds and instead of milk – plant-based one. Specifically, I used poppy seed milk but you can use any other. If you would like a recipe for the poppy seed milk, just leave me a comment, I’m happy to share.
As an icing, I opted for a lemon one, it compliments the cake beautifully, head here for a recipe. It’s super easy and done in 5 minutes.
Why poppy seeds?
♥ Poppy seeds contain a huge amount of protein and calcium (12x more than milk!)
♥ It improves memory and concentration thanks to oleic acid
♥ Its aroma has calming effect, awesome for anyone going through a stressful period
♥ Soothes headaches and helps with falling sleep
1/2 cup almond flour
1/2 cup coconut flour
4 tablespoons of starch (I used 2 tablespoons of potato starch and 2 tablespoons of corn starch)
3 tablespoons poppy seeds
8 tablespoons plant-based milk *
4 tablespoons ground chia seeds (chia seed meal)
5 tablespoons maple syrup or honey
1 teaspoon of apple cider vinegar
1 teaspoon baking powder
1/4 teaspoon baking soda
lemon zest from 1 lemon
pinch of salt
coconut oil to grease the form
1. Grease a cake pan, I used 25 x 10 cm one, preheat the oven to 175 deg C | 350 deg F.
2. In a small bowl, mix chia seed meal with plant-based milk and let sit for 5 minutes.
3. Add maple syrup (or honey), lemon zest, vinegar and stir well.
4. In another bowl, mix almond flour, coconut flour, poppy seeds, starch, baking powder and soda, salt.
5. Mix those two mixtures together until smooth. **
6. Transfer the batter to the cake pan and bake for 30 minutes (or until a toothpick comes clean).
7. Let cool for 20 minutes and then remove from the cake pan.
8. Make the lemon icing and spread over the cake. Keep in the fridge.
*It really depends on how your flour is. For some, this amount is ok, but many of you experienced that you needed way more (and therefore way more chia seeds) up to 1/2 cup. Start with this small amount, and add more if needed.
** Batter should have the same consistency like the one for pancakes. Not too dry and not too wet, runny. If the batter is too dry, mix more chia seed meal with plant-based milk (let sit for 5 minutes) and stir into the batter. Do not pour milk into the batter just on itself. If the batter is too runny, add almond flour.
How about you and poppy seed cake? Do you make one occasionally?Do you have a different recipe? Share with me in the comments, thank yooou!