Author: admin

Almond Poppy Cake – Click SHOW MORE for the Full Recipe

Whether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.
Find our extensive recipe archive here ▸ https://www.forksoverknives.com/recipes/
Download top-rated Plant-Based recipe app today ▸ https://www.forksoverknives.com/app/

SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ https://www.youtube.com/user/ForksOverKnives?sub_confirmation=1

TURN ON NOTIFICATIONS ?

Full Recipe Here ▸ http://bit.ly/2iACHQw

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.

FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIA

TWITTER ▸ https://twitter.com/ForksOverKnives
INSTAGRAM ▸ https://www.instagram.com/forksoverknives/
FACEBOOK ▸ https://www.facebook.com/forksoverknives
PINTEREST ▸ https://www.pinterest.com/forksoverknives/

EXPLORE MORE ABOUT FORKS OVER KNIVES

Homepage ▸ https://www.forksoverknives.com/
The Film ▸ https://www.forksoverknives.com/the-film/
#1 Plant-Based Vegan Meal Planner ▸ https://www.forksoverknives.com/meal-planner/
Cooking Course ▸ https://www.forksoverknives.com/cooking-course/
Top-Rated Plant-Based Recipe App ▸ https://www.forksoverknives.com/app/
Books & Magazines ▸ https://www.forksoverknives.com/books-magazines/

About Forks Over Knives’ Recipe:
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.

source