Claire Saffitz' Dessert Person Poppyseed Almond Cake (Vegan Version)
This cake is so so so perfect for having people over for dinner and dessert. Or coffee and a slice of cake. Or just the cake on the counter to grab a slice of, every time you're feeling something sweet. Even though it may be every two hours... Anyway, I must give full credit to Claire Saffitz. She has her own amazing cookbook focused on desserts and an even better YouTube channel with instruction for those desserts. Check out her channel and her book!I've adapted her amazing recipe to be consumed by vegans and plant based cake lovers.
Equipment
- Bundt Cake Pan
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients
- 1 1/2 cup almond milk (any plant-based milk will work)
- 2 teaspoons apple cider vinegar
- 1 1/4 cup white sugar
- 3/4 cup applesauce
- 1/3 cup melted vegan butter
- 1/2 tablespoon vanilla extract
- 1 tablespoon almond extract
- 2 tablespoons poppy seeds (You can usually find these in the spice aisle.)
Glaze
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 teaspoon vegan butter
- 3/4 cup powdered sugar
- 1/4 cup plant-based milk
Instructions
- Preheat oven to 350 degrees.
- Mix apple cider vinegar and milk, set aside for 5 minutes.
- In a separate bowl, mix together dry ingredients.
- After time has passed, add all wet ingredients and poppy seeds to ACV/milk mixture.
- Next, add the wet batter to dry ingredients and mix together until there are minimal clumps. (I always have a few clumps, but you don't want to overmix.)
- Prepare your bundt mold: using your fingers or a paintbrush, make sure every crevice of the inside of the mold is oiled, then add flour and shake and twist, until flour is evenly distributed in the mold as well. This is an extra precaution to make sure your cake doesn't stick to the mold.
- Pour batter into the mold, and lightly bang on the countertop to make sure air bubbles pop in the batter.
- Bake for about 40 minutes or until a tester comes out dry.
- While cake is baking, make the glaze (whisk all glaze ingredients into a bowl).
- Allow to cool for 5-10 minutes before releasing from mold, then using a brush, dab with glaze, and allow to fully cool for at least 45 more minutes.