Strawberry Poppy Seed Cake Recipe
This moist and delicious strawberry poppy seed cake recipe is easy to make and ideal for the fruity strawberry season. Its without eggs.
Servings 8 small slices
Equipment
- 22 cm spring pan
Ingredients
- 120-150 g granulated sugar
- 120 g plant based sour cream room temperature
- 120 g plant based heavy whipping cream room temperature
- 70 g butter melted and cooled for 5 minutes
- 1 tbsp vanilla extract
- 190 g all-purpose flour
- 70 g blanched almond flour
- 4 tsp poppy seeds
- 20 g baking powder
- pinch of salt
- 200 g halved fresh strawberries divided
- 30 g sliced almonds
Instructions
- Preheat oven to 180°C.
- In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, sour cream, heavy cream, melted butter and vanilla extract at medium speed until well combined, about 2 minutes, stopping to scrape sides of bowl.
- In a large bowl, whisk together flours, poppy seeds, baking powder, and salt. Add flour mixture to sugar mixture, just until combined. Fold in strawberries.
- Line bottom of pan with parchment paper.
- Spoon batter into prepared pan; spread into an even layer. Sprinkle with sliced almonds.
- Bake for 60 minutes.Bake until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack for 10 minutes. Carefully remove sides of pan; let cake cool completely on bottom of pan on a wire rack.
- Before serving, garnish with confectioners’ sugar.