LEMON POPPY SEED (VEGAN AND GLUTEN FREE) CAKE

A recipe that is loved in the northern countries of Europe, evolves and becomes healthier (for guilty free craving)!

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Ingredients

  • 290 gr almond flour
  • 400 gr sugar
  • 2/4 cup poppy seeds
  • 200 gr vegetable oil
  • 60 gr apple cider vinegar
  • 240 non-dairy milk
  • 3 tablespoons lemon zest
  • 1 tablespoon vanilla extract
  • 3 teaspoons baking soda
  • 1 teaspoon salt
  • Honey flavored tahini to glaze

Instructions

  • Preheat oven to 180°C.
  • Generously grease pan with vegetable shorting and then dust with flour. Be sure to get in all the edges and crevices.
  • In a large bowl, mix dry ingredients together.
  • In a separate bowl, mix wet ingredients together.
  • Pour wet ingredients into dry ingredients and stir to combine.
  • Pour into pan. Fill 3/4 of the way full.
  • Tap pan on the counter to release any air and fill all creases.
  • Bake for 30 minutes or until a toothpick inserted in center comes out clean.
  • Let rest for 10 minutes.
  • Turn cake over onto a cake plate.
  • Wait until cool before adding the tahini on top.

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