Ingredients

Adjust Servings:

	Dry ingredients:
	115 g of Almond grounded
	50 g of Sorghum flour Or millet, rice flour
	70 g of Tapioca starch
	140 g of Coconut flower sugar
	10 g of Vanilla sugar
	3 tsp. of Baking powder
	30 g of Poppy seeds
	Wet ingredients:
	70 g of Ghee Or coconut oil
	60 g of Coconut oil
	3 Egg(s)
	To serve:
	Coconut yogurt

Almond Poppyseed Loaf Cake

Name: Almond Poppyseed Loaf Cake
Total time: 1 h
Yield: 8
Cuisine: English,Signature Cuisine
Ingredients: Almond grounded: 115 g of; Sorghum flour: 50 g of; Tapioca starch: 70 g of; Coconut flower sugar: 140 g of; Vanilla sugar: 10 g of; Baking powder: 3 tsp. of; Poppy seeds: 30 g of; Ghee: 70 g of; Coconut oil: 60 g of; Egg(s): 3; Coconut yogurt

Features:

Cuisine:

1 hour
Serves 8
Medium

Ingredients

Dry ingredients:
115 g of Almond grounded
50 g of Sorghum flour
Or millet, rice flour
70 g of Tapioca starch
140 g of Coconut flower sugar
10 g of Vanilla sugar
3 tsp. of Baking powder
30 g of Poppy seeds
Wet ingredients:
70 g of Ghee
Or coconut oil
60 g of Coconut oil
3 Egg(s)
To serve:
Coconut yogurt

Directions

It’s a great loaf cake for the family to cook! Very simple, yet it always turns out beautiful and delicious! It’s best served with unsweetened coconut yogurt or you can top it with cashew cream cheesecake which balances the flavor and texture.

The photo shows a dark loaf cake with faint poppy seeds in it because I used coconut sugar and ground poppy seeds. If you take light sugar and whole poppy seeds, the cake will turn out super pretty, yellow with black dots!

Bon Appétit!

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Steps

1 Done	Preheat the oven to 180 degrees.
2 Done	Melt coconut oil and ghee and let cool slightly. Mix the eggs with a fork until smooth. Then, mix the dry ingredients until smooth. After that, add eggs, melted butter and mix it into a smooth batter.
3 Done	Place the batter in a rectangular baking dish covered with baking paper. Bake it for about 40 to 45 minutes at 180 degrees Celsius.
4 Done	When it's done, take the cake out of the oven and let it cool almost completely in the baking dish. Then take it out and let it cool completely on a rack. It’s best served with yogurt. Bon Appétit!