Sugar-Free Poppy Seed Cake
Indulge in the wholesome goodness of this Sugar-Free Poppy Seed Cake—a delightful treat that’s as healthy as it is delicious. Crafted with nutrient-rich almond flour and naturally sweetened with liquid stevia and unsweetened applesauce, this cake is perfect for those watching their sugar intake. Packed with aromatic grated lemon zest and nutty poppy seeds, every bite offers a burst of flavor that's both refreshing and satisfying. The combination of Greek yogurt and almond milk ensures a moist and tender texture, while the easy preparation makes this recipe accessible for bakers of all levels. Whether you're serving it for breakfast, as a midday snack, or a guilt-free dessert, this sugar-free poppy seed cake is a light and nourishing option that’s sure to become a favorite.
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Recipe Information
Ingredients
- 200 grams almond flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 60 grams poppy seeds
- 150 grams unsweetened applesauce
- 150 grams plain Greek yogurt
- 120 milliliters unsweetened almond milk
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon liquid stevia
- 1 tablespoon grated lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with a little bit of oil or non-stick spray and line the bottom with parchment paper.
In a large mixing bowl, combine the almond flour, baking powder, baking soda, salt, and poppy seeds. Mix well to ensure all dry ingredients are fully combined.
In another mixing bowl, whisk together the unsweetened applesauce, Greek yogurt, almond milk, and vanilla extract until the mixture is smooth.
Add the eggs one at a time to the wet mixture, beating well after each addition. Continue to whisk until the mixture is slightly frothy.
Add the liquid stevia and grated lemon zest to the wet ingredients and stir to combine.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with the spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy your sugar-free poppy seed cake!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 30.2 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1768 mg | 136% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
