Vegan Almond Poppy Seed Cake. Gluten free Cake. Spongy Moist Cake with no Gum. Use as GF Sponge Cake without poppy seeds. Vegan Gluten-free Grain-free Oil-free Recipe Makes 1 6 inch pan
To bake into cupcakes:
transfer the batter to lined muffin pan. Bake for 23 to 25 minutes, or until a toothpick comes out clean. Cool completely and frost with frosting of choice.
For additional moisture in the cake, add 2-3 tsp oil in the wet.
* The batter should be like a thick cake batter, flowy but not runny. If the batter is too dry (stiffer than muffin mix), you can add some liquid. Make a flax egg with water or non dairy milk and fold in. Direct liquid addition will not incorporate well. If the batter is a bit runny, you can add a bit of almond flour, or just bake longer.
Nutritional values based on one serving