Almond Poppy Cake | Forks Over Knives
Almond Poppy Cake - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
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
¾ 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)
DIRECTIONS:
-To make the cake, preheat the oven to 325°F. Line a standard 9 x 5-inch loaf pan with parchment paper (or use a silicone baking pan).
-Place the plant milk, dates, and almond extract in a small bowl, and set aside (so the dates can soften).
-Grind the dry oats and millet together into flour in your blender, and place into a mixing bowl. Add to this the poppy seeds and baking powder, and mix with a fork.
-Pour the soaked date mixture into your blender, and process until smooth. Pour into the bowl of dry ingredients, along with the lemon zest and nuts (if using), and stir just until all of the dry ingredients have been incorporated.
-Pour the batter into the loaf pan and bake for 55 to 60 minutes uncovered, until the cake is evenly browned with some cracks on the top, and a toothpick inserted into the center comes out clean. Let stand for 15 minutes before removing from the pan to cool further on a cutting board. (The cake will rise during baking then fall a bit during cooling.) Cool for another 20 to 30 minutes before slicing.
-Meanwhile, if you choose to make the frosting, place the dates, cashews, and lemon juice in a blender with ¼ cup water, and set aside for 15 to 20 minutes (so that the dates and nuts can soften). Then blend until very smooth, and frost just before serving.
-To add a bit of flair, grind some nuts on top of the frosted cake using a rotary cheese grater.
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Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
Baking Claire Saffitz's **Poppy Seed Almond Cake** | Dessert Person
Welcome to Katrina’s Dough-Jo! Today, I’m baking the 3rd recipe from Claire Saffitz’s book “Dessert Person”.
It’s Poppy Seed Almond Cake and it’s another recipe rated Very Easy and suitable all year round. It takes a little longer than the first two, approximately 2 hours and 15 minutes. Like the last recipe, this one does have dairy (whole-milk).
This one was another baking success! And it was really fun to use the bundt pan! It was my first time using the pan and I’m really pleased with how it turned out. The recipe calls for a lot of sugar, but the end result isn't too sweet. The cake is actually very tender and you can really taste the poppy seeds and almond. This one was my boyfriend’s favorite by far.
Let me know if you make this recipe and what your thoughts are!
– Timestamps –
00:00 **Poppy Seed Almond Cake**
00:46 Necessary Equipment
01:14 Ingredients for Cake
01:57 Ingredients for Glaze
02:23 Prepare Pan
02:50 Dry Ingredients
03:11 Wet Ingredients
03:31 Mix Ingredients
03:48 Pour into Pan and Bake
04:04 Cool and Offset Spatula
04:15 Flip Pan
04:25 Poke Holes
04:35 Make Glaze
05:00 Apply Glaze
05:17 Time to Test
05:39 Thank You
– Affiliate Links –
- “Dessert Person” by Claire Saffitz:
- Ozeri Food Scale:
- NordicWare Brilliance Bundt Pan:
- KitchenAid KHM6118ER Hand-Mixer:
- KitchenAid Stand Mixer:
- Offset Spatula:
- Brush:
- Mini Strainer:
- Flour Duster:
- Cooling Rack:
– Links –
- Dessert Person website:
- Claire Saffitz’s YouTube:
– Equipment –
- food scale
- bundt pan
- stand-mixer or hand-mixer
- offset spatula
- brush
- small strainer or flour duster
- toothpicks
- drying rack
- parchment paper
- sheet pan
– Dry Ingredients –
- some neutral oil for the pan
- all-purpose flour for the pan
- 465g granulated sugar
- 17g poppy seeds
- 6g baking powder
- 3g kosher salt
- 390g all-purpose flour
– Wet Ingredients –
- 360g whole-milk
- 288g neutral oil
- 3 large eggs
- 1½ tsp vanilla extract
- 1½ tsp almond extract
– Ingredients for Glaze –
- 90g powdered sugar
- 57g orange juice
- 2 tsp melted butter
- ½ tsp vanilla extract
- ½ tsp almond extract
– Music –
Michael Briguglio - No Return
RBTKB24WYNCIU5AM
Dresden, The Flamingo - Cookies
DNSHD9NJOQMQMKMH
Homemade Bakery-Style Almond-Poppy Seeds Muffins by Cooking with Manuela
Wake up to these bakery-style, soft and comforting, almond - poppy seeds muffins, with a perfectly crunchy and nutty, high domed top.
Right from your oven!
Read more about the recipe here:
Ingredients: to make 8 large muffins
4 oz (115 gr) of unsalted butter
1 cup (200 gr) of sugar
2 cups (300 gr) of all-purpose flour
1 cup (100 gr) of almond meal
1 tablespoon of baking powder
1/4 cup (30 gr) of poppy seeds
1/2 teaspoon of salt
2 eggs
1 cup (250 ml) of milk
1 teaspoon of almond extract
1/2 cup (60 gr) sliced almonds - for the top
coarse sugar (optional) for the top