Almond-Poppy Seed Cake | Forks Over Knives

Name: Almond-Poppy Seed Cake | Forks Over Knives
Ingredients: 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); 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)

"This recipe uses no oil, and still bakes up moist without being greasy. You can serve this festive and hearty poppy seed cake plain or with Lemon Frosting...."

INGREDIENTS

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1½ cups unsweetened, unflavored plant milk

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8 ounces dates, pitted and quartered (about 12+ Medjool)

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1½ teaspoons almond extract

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1¼ cups rolled oats, ground into flour

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¾ cup dry/uncooked millet, ground into flour (see note)

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2½ tablespoons poppy seeds

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2 teaspoons baking powder

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1 tablespoon lemon zest (from 1 medium lemon, Meyer variety preferred)

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½ cup chopped almonds or walnuts (optional, for added richness and texture)

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3 ounces dates, pitted and quartered (4 to 5 Medjool dates)

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2 tablespoons unsalted cashews (1 ounce)

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Juice of 1 medium lemon, Meyer variety preferred (about ½ cup)

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Additional nuts (optional, for topping)

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