This poppy seed cake is perfect alongside a cup of tea or coffee. It is gluten, egg, and dairy-free!
Ingredients
Recipe serves 8
1 stick vegan butter, softened
3/4 cups coconut sugar
4 tbsp cornstarch
6 tbsp water
1 1/2 tsp vanilla extract
1 3/4 cups gluten-free flour of your choice or (I used my go-to gluten-free flour blend- 2 cups almond flour, 1 cup arrowroot starch, 2/3 cup coconut flour, 1/3 cup tapioca starch) Combine and keep in a mason jar. I readily have this blend available in my pantry.
2 tsp baking powder
1/2 tsp salt
3/4 cups unsweetened coconut milk
1/4 cup poppy seeds
Icing sugar for dusting
Fresh mint for decoration
Preparation
Preheat oven to 350ºF. Grease a 9-inch cake pan with coconut oil and set aside.
In a large bowl, add butter and sugar. Beat on medium speed with a hand mixer until fluffy, about 2 minutes.
In a small bowl, make a slurry by adding the cornstarch and water and whisk until smooth.
Add half of the cornstarch mixture to the butter mixture, and mix on low until combined, then add the remaining cornstarch mixture and mix again to combine.
Add in the vanilla
In a medium bowl, add the gluten-free flour, baking powder and salt. Whisk until combined.
Starting with the flour mixture, pour some into the butter, cornstarch batter and blend at low speed, alternating with the milk and flour, ending with the flour mixture. Use a spatula to scrape down all the sides and mix one last time with the spatula to combine. Do not overmix. Fold in the poppy seeds.
Pour the batter into the prepared cake pan and bake for 40-45 minutes. The cake will be golden in colour.
Allow the cake to cool completely on a cooling rack before dusting with the icing sugar to avoid the sugar from melting. Top the cake with fresh mint leaves to look pretty.
ENJOY!
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