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Almond Poppyseed Loaf Cake

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Ingredients

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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

  • 1 hour
  • Serves 8
  • Medium

Ingredients

  • Dry ingredients:

  • Wet ingredients:

  • To serve:

Directions

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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!

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