There’s something special about baking a cake that feels indulgent yet nourishing. This Flourless Almond Flour, Date, Apple, and Poppy Seed Bundt Cake is the perfect blend of wholesome ingredients and comforting flavours. Whether you’re hosting a cozy afternoon tea or simply looking to treat yourself to a slice of homemade goodness, this cake has you covered.
A Cake You Can Feel Good About
One of the reasons I love this recipe is its use of natural sweetness from dates and grated apples. Dates not only provide a rich caramel-like flavour but are also packed with fibre, making this cake a better-for-you option compared to traditional sugary desserts. The almond flour adds a nutty flavour and ensures the cake is gluten-free, while the poppy seeds add a subtle crunch and charm to each slice.
Why a Bundt Pan?
There’s no denying the elegance of a bundt cake. The ridges and curves elevate this simple batter into something that looks like it took hours to prepare (spoiler: it’s incredibly easy!). A bundt cake is also perfect for even baking, ensuring a moist, fluffy texture throughout.
Tips for Success
Prep Your Dates: If your dates aren’t super soft, be sure to soak them in warm water for about 10 minutes. This makes blending them into a paste much easier.
Don’t Skip the Apple: The grated apple not only adds natural sweetness but also keeps the cake moist.
Let It Cool: Patience is key! Letting the cake cool before inverting it from the pan ensures it comes out cleanly without breaking.
Perfect for Any Occasion
This cake isn’t just a dessert – it’s a conversation starter. Serve it with a dollop of whipped coconut cream or a sprinkle of powdered sugar for a finishing touch. It’s also a fantastic option for brunch or as a mid-afternoon snack with tea or coffee.
Share Your Creation
I’d love to see how your cake turns out! Snap a photo and tag me on social media – let’s inspire others to create wholesome, delicious treats together. Happy baking!
Flourless Almond Flour, Date, Apple, and Poppy Seed Cake:
Ingredients:
1 ½ cups almond flour
8-10 Medjool dates, pitted (soaked in warm water for 10 minutes if not soft)
1 large apple, grated (use a sweet variety like Fuji or Gala)
2 eggs (or flax eggs for a vegan option: 2 tbsp flaxseed meal + 5 tbsp water)
1 tsp vanilla extract
1 tsp baking powder
1 tsp cinnamon
¼ tsp salt
2 tbsp poppy seeds
2 tbsp coconut oil (melted)
2-3 tbsp almond milk (or any milk alternative, as needed)
Instructions:
Preheat the oven: Set your oven to 350°F (175°C) and prepare a bundt cake pan by greasy it lightly coconut oil.
Blend the dates: In a food processor, blend the dates until they form a paste. Add a splash of almond milk if needed to help them blend smoothly.
Mix wet ingredients: In a large bowl, whisk the eggs (or flax eggs), vanilla extract, and melted coconut oil. Stir in the date paste until well combined.
Add the apple: Fold in the grated apple.
Mix dry ingredients: In a separate bowl, combine the almond flour, baking powder, cinnamon, salt, and poppy seeds.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the batter feels too thick, add almond milk one tablespoon at a time until it reaches a muffin batter consistency.
Fill the bundt pan: Pour the batter evenly into the prepared bundt pan and spread it out smoothly.
Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and enjoy: Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes:
This cake is naturally sweetened by the dates and apples, but you can add a drizzle of honey or maple syrup if you prefer them sweeter.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Enjoy your healthy, flourless cake!
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