Vegan Almond Poppy Seed Cake

By Vegan Richa

Link to Vegan Almond Poppy Seed Cake recipe

GV comments: This is an outstanding cake recipe. I was blown away when I first tried it! The almond meal substitute for flour is an amazing hack -- maybe gluten-free bakers have been using it for a long time, but I've just discovered it. I made a special effort to get the types of starches Richa recommends (potato and tapioca). You can get them online or at an Asian grocery store. The cake is light, nutty, sweet, and delicious. I don't really taste the poppy seeds, but they add nice texture. When I make this, I double the recipe and use 4 small silicone Bundt pans. At some point I'll try doubling the recipe (or even tripling) and use 8" or 9" round cake pans. I like to top it with Whipped Coconut Cream or Vanilla Cashew Cream I Use With Everything

Timing: About 45 minutes plus time to cool

Nutrition: Mostly whole-food (the use of almond meal instead of flour makes this healthier than most cakes)


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