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Vegan Almond Poppy Seed Cake. Gluten free Cake. Spongy Moist Cake with no Gum. Use as Sponge Cake without poppy seeds. Gluten-free Grain-free Oil-free Recipe. Pin this for later.
I have been trying to make a simple soft spongy cake that is gluten-free and vegan and works well in terms of texture and flavor. After trying some gluten-free blends on the market, making my own blends and such, I finally narrowed it to what I like the cake. The moisture and flavor from Almonds.
I made similar cakes with a combination flours with almond flour, oat and rice flours and that works out well too. The flavor though isn’t neutral enough for me. Also, that cake worked incredible well when it was steamed but was not as moist when baked, though the mixed flour cake works really well with a frosting to add some moisture back. When I saw Brandi’s only almond flour cake using aquafaba, I had bookmarked it to try it. Since I am not a fan of good amounts of applesauce or maple (also because I never have applesauce around when I need it), I played around making many versions. I have made variations of this cake, sometimes with some additional rice/oat flours, different wet ingredients and it comes out beautifully every which way. That is how I bake while testing, just putting things in the bowl and going by texture of the batter for simple and predictable recipes.
The Poppy seeds and almond extract add a phenomenal flavor. This recipe makes a 6 inch pan. I tend to make smaller sizes for gluten-free vegan baked goods. Things get moody quickly and smaller sizes just reduce the chances of getting gummy flats or stony hard pucks. If you bake gf vegan, you know what I am talking about :). Use an icing of choice, which isn’t really needed with the amazing flavor of this almond poppy seed cake.
This soft cake can also be made as a plain vanilla sponge to use in layered cakes or bake it into cupcakes. Make this Vegan Gluten-free Cake that is also grain-free. If you make the cake, please do tag me on Instagram or elsewhere and let me know how it worked out in the comments! Also let me know if you made Brandi’s version which uses aquafaba and applesauce. Thanks for all the trials and errors Brandi!
You can possibly use 2 tbsp aquafaba + 2 tbsp non dairy milk in the recipe. I haven’t tried it. Let me know if you do. Happy Weekend Baking!
More gluten-free vegan baked options from the blog
- Zucchini Bread Loaf. GF Gum-free Yeast-free
- Pumpkin Banana Cranberry Bread – GF Yeast-free
- Almond Butter Blondies GF
- Banana Walnut Loaf – GF Gum-free Yeast-free
- Coconut Flour Brownies GF Gum-free
- Lentil Sandwich Bread – GF Gum-free Yeast-free
Mix your wet and dry to make a smooth batter. Pour into prepared pan.
Bake until a toothpick from the center comes out clean.
Vegan Almond Poppy Seed Cake. Gluten free Cake
Ingredients
Wet:
- 1/4 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
- 1/4 tsp almond extract, optional
Dry:
- 1 cup almond flour, I use Bob's Red Mill
- 1/4 cup starch, I use 3 tbsp potato starch + 1 Tbsp tapioca/corn
- 1/8 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 to 3 tsp poppy seeds
Instructions
- 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 / 170ºc.
- Add the maple, sugar, vanilla, vinegar. Add 1/4 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 / 170ºc 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sorry for the stupid question, but are you using almond meal (ground almonds) or a commercial defatted nut flour. We get both here.
Xx
ground almonds. not defatted
Thank you !
X
What could be used in place of potato starch?
Try use a combination of starches as arrowroot, corn or tapioca.
Very Good recipe ! im french
i love your blog
very very good blog
Dear Richa I love your website and made several recipes already. Today I want to make this cake ???? Just 1 question for you ; the description of the recipe doesn’t say when to add the poppy seeds to the mix. Does it go in the dry mix before adding to the wet mix? Thanks and be blessed!
yes mix in with the dry. updating the recipe now.
Love all your recipes!!! I’m allergic to vinegar..is there anything I can substitute? Thanks in advance! Wendy
Use lemon or lime.
I love, love , love almond and poppyseed! I have to make this! YUM!!
I’m allergic to almonds. Do you know if any other nut flours expand like almond flour?
Each nut is a bit different. I haven’t made it with any other nut. I would suggest making a small muffin size recipe (quarter of the recipe)with whichever nut flour you prefer and see how it turns out.
Yummy Cake
But can I use other nuts flour instead of Almonds Flour??
Because I don’t like almonds.
You can’t really taste the almonds much if you omit the almond extract. I haven’t made this with other nuts, but it might work with a combination flour of almond and hazelnut or cashew etc.
Richa, I started the veggie diet in 1970 when there was little guidance or support here in the US for vegetarians. We did have “Diet for a Small Planet” which was pretty good. And now we have people like you who have captured the health and taste and bright spirit of the optimal veggie diet in beautifully presented, simple recipes. I send your website link to new and interested vegetarians for your work is a picture, and taste, “worth a thousand words”. Thank you so much for your great service to humanity, the Earth and the innocent children of life /the animals. You and your recipes are AWESOME, HEARTENING AND INSPIRING! Keep up the good work. You will be blessed.
Can this be made nut free by replacing the almond flour with a seed flour (ie pumpkin or sunflower)? I know it will change the flavor but grain free vegan cake recipes are so hard to find!
I dont know. Almond flour expands during baking to a pastry like state which is moist as well as crunchy. Make 1 muffin worth with seed flour to see how it works out.
I have had excellent success with using pumpkin seed flour in conjunction with, or as a replacement for almond meal or flour.
Oh, Richa, this cake is beautiful! Almond and poppyseed is such a wonderful idea. I’m drooling and I’m so touched that my dreamy vanilla cake inspired you to create your own version of this amazing cake. I cannot wait to try it. I know, right, I did so many trials, it was torture, LOL!