Vegan Almond Poppy Seed Cake. Gluten free Cake

• Refrigerated

  • 1/4 cup Non-dairy milk

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 cup Almond flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 tbsp Flax seed meal
  • 2 tsp Poppy seeds
  • 1/8 tsp Salt
  • 3 tbsp Sugar, raw or other
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Vinegar (white or apple cider vinegar

• Other

  • ¼ cup starch ( I use 3 tbsp potato starch + 1 Tbsp tapioca/corn

Found on veganricha.com

Description

Ingredients

• ¼ 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
• ¼ tsp almond extract (optional)
• 1 cup almond flour (I use Bobs Red Mill)
• ¼ cup starch ( I use 3 tbsp potato starch + 1 Tbsp tapioca/corn)
• ⅛ tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• 2 to 3 tsp poppy seeds

Directions

• 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.
• Add the maple, sugar, vanilla, vinegar. Add ¼ 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 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.