Vegan Recipe: Almond-Poppy Seed Cake

almond-poppy seed cake

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This festive and hearty cake is not only delicious, but very fragrant. Its few ingredients and steps make for easy preparation, and you can serve it plain or with Lemon Frosting. Grinding flour from whole-grain millet yields a nice cake that is less dense and heavy than when made with oat flour alone. This recipe uses no oil, and still bakes up moist without being greasy. Ready In: 1 hour, 30 minutes

Ingredients, Makes one (9 × 5-inch) loaf (about 10 slices)

For the cake

1½ cups unsweetened, unflavored plant milk
8 ounces dates, pitted and quartered (about 12+ Medjool)
1½ teaspoons almond extract
1¼ cups rolled oats, ground into flour
3/4 cup dry/uncooked millet, ground into flour (see note)
2½ tablespoons poppy seeds
2 teaspoons baking powder
1 tablespoon lemon zest (from 1 medium lemon, Meyer variety preferred)
½ cup chopped almonds or walnuts (optional, for added richness and texture)

For the optional frosting

3 ounces dates, pitted and quartered (4 to 5 Medjool dates)
2 tablespoons unsalted cashews (1 ounce)
Juice of 1 medium lemon, Meyer variety preferred (about ½ cup)
Additional nuts (optional, for topping)

For recipe instructions please visit Forks Over Knives:

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