Almond and Poppy Seed Cake Recipe (Gluten and Dairy-Free - Sheet Cake Style)
A gluten and dairy-free spin on the classic Poppy Seed Sheet Cake recipe that also contains less than ½ the amount of sugar.
Ingredients
- 3/4 cup monk fruit sugar
- 1/2 cup organic granulated cane sugar
- 3 cup gluten-free 1-to-1 all-purpose flour
- 1/2 tsp salt
- 1/2 Tbsp baking powder
- 3 eggs
- 1 Tbsp vanilla extract
- 1/2 Tbsp almond extract
- 1.5 cups coconut milk full-fat
- 1 cup olive oil
- 2 Tbsp poppy seeds
Instructions
- Preheat oven to 350 degrees
- Cover a 13x18 inch baking sheet with parchment paper.
- Place the sugar, flour, salt, and baking powder in a large bowl. Mix by hand.
- Add in the eggs, vanilla, almond, coconut milk, and olive oil. Hand whisk / mix together until smooth.
- Fold in the poppy seeds.
- Pour mixture onto the parchment-covered pan.
- Bake for 20-21 minutes, then let cool for a couple more.
Notes
20-21 minutes MAX for baking time. You do not want to over-bake or they will harden.