This festive and hearty cake is not only delicious, but very fragrant. Its few ingredients and steps make for easy preparation, and it may be served plain or with Vanilla or Lemon Frosting. It uses no oil, and still bakes up moist without being greasy.
I have received some questions about millet, as it's a lesser-used whole grain. Millet is a non-glutinous grain that works really well in sweet breads and cake, I've found (see photo of millet at end of this post). Using all oat flour (which I commonly use) results in baked desserts being too dense and heavy. The millet lifts things a bit and results in a nice, moist cake that is thoroughly cooked.
If you don't have millet on hand, I encourage you to purchase some (usually at healthier groceries, I buy mine in the bulk section; or online). If you'd like to use another type of flour in place of the millet, give it try and let me know how it goes.
As for pre-ground millet flour purchased at the store vs. whole-grain millet that you grind yourself (in a high-speed blender, like a Vitamix), I always grind my own, since that way I don't have more flour than I need sitting around. But if you do use pre-ground, the measurement is the same. I don't like to make people hunt around for unusual ingredients, but since millet works so well, I think it's worth using in this recipe (I also use it in my Zucchini Bread). Thanks!
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Almond-Poppy Seed Cake
- Total Time: 1 hour 30 mins
- Yield: 8 to 10 (makes about ten ¾-inch slices) 1x
Ingredients
- 7 ounces pitted dates (11 to 12 Medjool or 22 to 24 Deglet Noor), chopped
- 1 ½ cups unsweetened nondairy milk
- 1 ½ teaspoons almond extract
- 1 ¼ cups old-fashioned rolled oats
- ¾ cup dry/uncooked millet
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup applesauce
- 1 tablespoon lemon zest (from 1 medium lemon)
- Lemon Frosting (optional)
- 2 cups sliced strawberries (optional)
Instructions
- Place the dates, milk, and almond extract into a small bowl, and set aside for at least 15 minutes (so the dates can soften). Preheat the oven to 325°F. Line a standard size loaf pan (9 x 5 x 3 inches) with parchment paper.
- Grind the rolled oats and millet into flour with a blender (30 to 40 seconds; millet is hard). Place the oat and millet flour, poppy seeds, baking powder, and baking soda into a medium bowl, and whisk.
- Pour the soaking ingredients (dates, milk, and almond extract) into the blender, and blend until smooth. Add this mixture to the bowl of dry ingredients along with the applesauce and lemon zest, and stir until all of the dry ingredients have been incorporated.
- Spoon the batter into the pan and spread evenly. Bake for 55 to 60 minutes, or until the top is medium brown. Let cool for 10 minutes before removing from the pan and placing on a cooling rack. Cool completely before serving plain or with Lemon Frosting and sliced strawberries (or any fruit of your choice).
Notes
Nuts: For added richness and texture, add a ½ cup chopped almonds (or walnuts) to the batter along with the lemon zest.
Lemons: A regular lemon will work just fine for the cake and frosting, but a fragrant Meyer lemon is extra good. Meyer lemons are a cross between a lemon and an orange, and are in stores seasonally.
Ground nut topping: To add a bit of flair, grind some nuts on top of the frosted cake using a rotary cheese grater (as shown in top photo)
Baking powder: I use sodium-free baking powder in my desserts.
If you'd like 12 cupcakes or muffins, bake in a muffin pan with parchment paper liners at 350°F for 25 to 30 minutes. For a square cake, bake in an 8 x 8-inch pan lined with parchment paper at 350°F for 40 to 45 minutes.
- Prep Time: 30 mins
- Cook Time: 60 mins
Nutrition
- Serving Size: 1/10 recipe (1 slice)
- Calories: 177
- Sugar: 14.6g
- Sodium: 132mg
- Fat: 2.8g
- Saturated Fat: 0.4g
- Carbohydrates: 34.9g
- Fiber: 4.6g
- Protein: 2.8g
- Cholesterol: 0
Above: Oat and millet flours together help give this cake a moist texture that isn't too dense or gummy (which oat flour tends to do when used on its own).
Above: A couple slices of cake with chopped almonds added and Lemon Frosting.
Above: This is the type of millet used most in the U.S. You can find it in the bulk sections at healthy grocery stores, or you can purchase it online.
Above: To make pink frosting, blend in 1 to 2 teaspoons of the water that remains after boiling red beets to this Vanilla or Lemon Frosting recipe.
This looks so great! We don't seem to have sodium-free baking powder in the UK and I'm really trying to avoid salt, how do you think it'll fair just leaving it out? I did that with the oatmeal-raisin cookies and they were fine, although this looks more bread-y.....
I think it needs it otherwise it won't rise and so won't cook through. But if you try it, let me know how it goes. 🙂
Ah ha, lucky for me I have a friend in the States who has sent me over 3 tubs of sodium free baking powder! Hurrah! I notice on the instructions that it says to use double the amount you would use with normal baking powder. Have you already accounted for this in your recipe? Or should I use 4 tsps baking powder? Many thanks again.
Hi Mia, my sodium-free baking powder doesn't say that, but if yours does go ahead and do it. I know the baking soda substitute that I have used says that.
Ah ok, I got the ener-g one I think. Great, have I got the wrong one!? I'll have to get more shipped over soon then! Thank you 🙂
I've not used that one, but it should still work. 🙂
Sorry, me again, I also wanted to know if you could substitute any of the flours for ground almonds? I have an excess of that!
I would just use a little (maybe substitute out some of the oat flour), as almond meal is high in fat and will change the texture of the bread, making it heavier/denser.
I can't wait to try this cake. Looks wonderful!
My grand daughter can't eat cashews but can eat almonds. Can I make the icing using almonds instead of cashews?
Hi Ingrid, you can but it may be a bit grainy since almonds are not a soft nut. I would soak them overnight before blending them. If the skins are on, the frosting may take on a different color, too (you can remove the skins individually after soaking if you want to take the time; they will slide off pretty easily). Macadamia nuts may be a better option than almonds. But if you try the almonds and it works, let me know. Thanks! 🙂
Hi Cathy, Does the millet have to be cooked before you grind it ?
No, use dry millet. 🙂
Hi Cathy, looks delicious. Do you have to freeze the lemon frosting so it becomes like icing? Seems like it would just be a thick liquid? Thank you!
I wouldn't freeze it, as the fat may separate, and the frosting will be very cold I think. You can refrigerate it so it's stiffer, or use it at room temperature as more of a glaze. 🙂
Is there a trick for washing and drying the millet before grinding it?
No, I don't wash mine.
Cathy...this looks awesome and we LOVE almond poppy seed bread. Am going to bake a loaf today. I have a bag of millet flour so don't need to grind. How much millet flour is equal to 3/4 cup dried millet? Thank you!
Maybe start with 1/2 cup and add more if it seems like it needs a bit of thickening. The batter should be pretty thick. 🙂 Let me know how it goes.
Thanks, Cathy. I ended using 3/4 cup millet flour and 1 1/4 cup oat flour. Turned out great!!!! We LOVE this loaf. Great texture and taste. I'm going to try baking it in muffin pans next time so I will have portable little cakes. This was awesome. Thanks again for your great recipes.
Can I use any other sort of flour besides millet? TIA!
I haven't tried it with anything else but almond meal, and that was too heavy. You could try any other kind of flour that you have on hand, although not sure how it will come out. Millet is nice because it gives the bread a nice lift and texture because it's so course (like cornmeal a little). But if you try another flour, and it works well, let me know.
Just wondering about the flour measurements. Are they the same if my oats and millet are pre-ground?
I always grind my own, so not sure, but probably around the same measurement.
Hey 5 crazy kids. I had preground flour too. I baked this with the same amounts of flours as the recipe called for in whole grains. It turned out great. 🙂
Good to know, thank you! 😉
Hi Cathy- the almonds in the frosting works well. Yummy cake and yummy icing. Will definitely be making this for Christmas 🙂 Thank you.
How much flour would you use, if you didn't want to grind the oats/millet yourself?l
The same amounts. Although I've not tried that, not sure how it will come out. But let me know. 🙂
HI…well I was putting together this wonderful cake recipe and noticed that it said to grind the oats and millet! I bought the oat flour and millet flour so I used about 1/4 cup less of each. still a little too moist/gummy, will see how it is when it's cooled and cut.
Ok..so cake is done…it's good!! but not sure about the icing. It did not get as creamy as in the picture, and I even used an immersion blender after using the regular blender… But it's good anyway. Comments, suggestions are most welcome. Even my diabetic husband will be able to eat this…with the minimal amount of "date" sugar.
I use a high-speed blender, a Vitamix, which does a good job of making the frosting very creamy. If you don't want to spend the money for a Vitamix ($350-$500) or similar blender, smaller blenders such as Nutribullet work well too, and they are less expensive (closer to $75).
I tried to grind the millet in my food processor, and I kind of knew that it was time to replace it. It didn't change the millet at all. If I replace it with a Vitamix, do I still need to get a food processor, or will I be able to do everything with the Vitamix?
Yes, even if you have a blender, I still recommend a food processor. The difference is that a blender is used most often to create a very smooth consistency (as with gravy, frosting or sauce), while a food processor allows for a more coarse consistency (as with applesauce, salsa or hummus). I think having both is the way to go. But I have to say, my Vitamix is my favorite kitchen tool; I use it every day. The food processor I use less frequently, but I'm always glad I have it. 🙂
Yes, the VitaMix has a separate container/blade just for grinding flours, It works in an instant.
If I use deglet noor dates are the amounts the same?
I usually double the amount for Deglet. 🙂
I weighed the deglet dates which worked great. The second time I made it I added 1/2 tsp extra almond extract and added zest of 1/2 additional lemon. My hubby said he wanted more almond flavor. He loved it!! Thank you for this amazing easy recipe. I made the frosting but I personally don't think it needs it.
Great, thanks Rob! 😉
DO YOU HAVE A COOKBOOK OUT THAT CONTAINS ALL OF THESE RECIPES?
Hi Patricia, I am working on one; if you are on the mailing list, you will hear about it (top left of page to sign up). 🙂
hello cathy
in india we have a variety of millets. it would help if u could tell me which millets are used in the recipe. u can also just send me a pic of same. thanks for sharing such lovely recipes through your site.
Hi Preeti, I didn't know there were so many types, but Wikipedia says, "in the United States only proso millet is significant, which is mostly grown for bird seed...also known as common millet." 🙂
Thanks Cathy. From the photo it looks like a a variety of millet called sorghum. In India sorghum is also fed to birds. However I tried making the cake with Foxtail Millet. Turned out yumm.
How long would you recommend cooking the batter if is divided into muffin cups?
I'd say 25-30 minutes. 🙂
I forged ahead and baked one dozen muffins from the batter for 25 minutes. They seem done and hearty.
Hi Cathy,
Just made this delicious cake with 1/2 cup of almonds and the lemon frosting. My frosting turned out a little thinner in consistency than yours but I think it will thicken over time in the refrigerator. Thanks for a winning recipe!
Thanks for the feedback on this new recipe, Iris! 😉
I made this cake, substituting sliced almonds for the poppy seeds(I didn't have any). It has a dense, satisfying texture, and even my husband, who eats lots of salt and sugar, loved it. It's great for breakfast, by the way. Today I'm making your pumpkin pie recipe. I can't wait to try it.
Thanks Melody! 😉
Right now I am baking it in an 8x9 cake pan. I'm always concerned about the gooeyness when it's gluten free.
I have made this 4 times already. It is THE BEST. Everyone loves it, omnivores too. You're the queen of healthy vegan cooking and baking. Thank you!
Aw, thanks Annie! 😉
I am allergic to poppy seeds. Can you suggest a tasty substitute?
Thank you.
I would just leave them out and maybe use the optional nuts. 🙂
Would chia seeds be okay?
I have not tried them, but if you do, please let me know how it turned out. Chia seeds expand in liquid, so the effect will be a bit different, but seems like it would still be tasty. 🙂
I just made this for Thanksgiving and it was very good. And still delicious the next day. Sometimes oil free baked goods start getting gummy the second day, this did not. Thanks!
I have had success using garbanzo bean flour in baked goods instead of part or all of the oat flour or regular flour in certain recipes. Arguably it is healthier than millet and contains resistant starch to help slow sugar absorption into the blood stream. It works best in stronger flavored baked goods, so it would be ideal for this lemon poppy seed cake.
How much garbanzo bean flour instead of the millet and oat? I am baking my first loaf with this yummy recipe. It is in the oven as I type. The batter was yummy. I can't wait to to try the finished product!! I am interested in trying the garbanzo flour. My husband is diabetic. That is why I wanted to try this recipe.
I just made this cake, exactly according to the recipe and with the frosting. It was wonderful! The sweetness was perfect and I love that it has no added sugar. Thank you, Cathy!
I saw the recipe on Facebook yesterday; made the cake today. Could hardly believe that I had all the ingredients on hand without having to go to the store. It is AWESOME. I never did like lemon frosting so didn't do that part at all. My boyfriend just tried it and he loves it too. I have owned a Vitamix for 10 years and had never used the dry container until today. So the ground-up millet and rolled oats worked fantastic.
Wow, thanks for the great comment! So glad you liked it and it turned out well! 😉
Cathy,
The cake is fantastic. It's nice and light, and isn't too sweet. I'm going to make it again and add dry cranberries to it. Do you think that adding a banana would make it too heavy? Have you tried that? Or maybe even flaxseed? Just wondering. Love this cake.
I think both would work. Maybe 1/2 a banana. 🙂
This looks pretty much amazing! I love millet, although I haven't used it in flour form much yet. Really looking forward to trying this recipe--thanks so much for posting!
YUMMY! YUMMY! YUMMY! This is my first time baking without flour, and it turned out beautifully. I didn't put the frosting on it, and it was moist enough without it. Next time I am going to turn them into muffins so I can freeze them and take them to work for breakfast on the run when I need to.
Yay! Glad to hear it! 😉
Thank you Cathy for this recipe. I made it for our Christmas eve dinner dessert. Everyone liked it and rated it a "make again" which is a high honor. I baked it in a glass pie pan so we had triangular pieces and it only needed 40 minutes to cook. It cuts so nicely and has such a great texture. Thanks again for the work you do.
Thanks Ellen! 😉
O-M-Goodness, Cathy--this recipe is AMAZING! My husband and I became WFPB SOS-free vegans 3 years ago when he was diagnosed with a rare form of cancer at age 37. I have found healthy replacements for all of our old omnivore cravings, except for one--cake! This cake is a dream come true! I seriously cannot believe how healthy the ingredients are--I have absolutely no guilt eating it. I have made 4 of them this holiday season, and they are a big hit! I am very much looking forward to trying your carrot cake and zucchini bread. I cannot thank you enough--you are a WFPB SOS-free vegan baking GENIUS!!!
Aw, thanks sooo much Amy! 😉
Cathy, the cake is so tasty. Mine didn't rise like yours in the photo. Did you double the recipe to make it more the size of a loaf? Or perhaps did I do something? I followed the recipe to a tea. Still, it's super tasty and my hubby liked it, too!
Hi Joanne, hmm, not sure; sometimes old baking powder or soda might do it. I didn't double my recipe. 🙂
Have you tried this with vanilla vs almond extract?
No, but I'm sure it would be fine. 🙂
I love almond poppyseed cake and was glad to see your recipe with clean ingredients. It turned out well and lasted for some time. I didn't use the frosting but will next time. Thanks for the recipe. BJ
Yummy, my favorite...Thanks for sharing this recipe.
Simon
Thanks for this great recipe! Substituting dates for sugar works so well, however is there a way to make the cake less rich/filling? I love the taste, it is just a bit too dense for me...keep up the good work! (P.S. also your apple dessert is to die for!)
Hi Nicky, if it's too rich I would just decrease the dates. You might try using store-bought oat, millit and/or wheat (if you can eat it) flour instead; that might give it a lighter texture/less dense. 🙂
I'm curious about the non-dairy milk. Do you use almond milk, soy milk, hemp? Does it matter? Is one better than others? This recipe sounds yummy and I plan to make it this weekend.
I usually use soy, but I think any kind would work. 🙂
my husband is allergic to most nuts, do you think almonds would work instead of cashews in the frosting?
I think so, but almonds should soak overnight since they are so dense. Macadamia nuts work well too (if he's not allergic). 🙂
Cathy, can I use kamut instead of millet? I have never used either but have some kamut that I don't know what to do with, and I don't have millet. Are they interchangeable? Thanks for all of your wonderful recipes.
I've never used that either, but give it a try and let me know how it goes. 🙂
Cathy, I bought some millet and made the cake with that. It's very good! I forgot that I had run out of lemons, so I used Penzey's Lemon Peal, which worked out well, and substituted a couple of small mandarins as juice for the icing. Before baking, I thought the batter didn't seem sweet enough, so I sprinkled some chocolate chips on top. I added cinnamon to the icing, which was good, and I think next time I'll add some to the batter as well. Thanks for the great recipe.
Yum! 😉
Wow, it's even better cold the next day. I'm eating too much of it! Thanks again.
Wondering about the dates - are they weighed before or after pitting?
I didn't have Medjools, but wanted to try the recipe anyway.. The cake and the frosting both were very dark The cake was still really good, but the frosting was too strong. This will definitely be a regular for our celebration days. Thank you for all the terrific recipes!
The weight of the pits is negligible, so same weight either way. I usually weigh before pitting them. 🙂
thanks - will try again with the Medjools now that I have them. They seem to be more moist than the ones I used that produced the dark/strong results.
Trying this tonight. It's baking right now and smells so good!
Yay! Let me know how it is! 🙂
It was delicious! The only thing I had any issues with was that my millet didn't grind very fine. To my naked eye it looked fine, but once the cake was baked it was obvious that I didn't do that very well. It was still delicious and I'm planning to make it again soon!
Thanks Teresa! I notice that too; maybe I will add an instruction about blending longer for millet. Did you think it needed more moistness? I've heard a couple comments RE this. Thanks! 😉
Thank you very much for this great recipe. I substituted millet for buckwheat, since my husband can not eat millet. This worked fine and the cake was delicious!
Made this today and love the flavor! My millet did not blend well in my food processor, but just went with it. The bread came out a little more dense, but still great! I did add walnuts also :). Thank you again for a great recipe.
I made this recipe yesterday and it turned out wonderfully. Thanks for putting the approximate amount of dates needed (I used 12 Medjool) and the sweetness is perfect. How long will this cake last before is spoils? And can I freeze some of it with good results?
Hi Jen, I would keep it refrigerated and eat within a few days. But I do think it would freeze well. 🙂
YaY!!!!! Lemon-Poppy Seed yumminess at work last couple of days =D
SoOoOooooo....it didn't work out exactly to plan haha but still all good!
Looked amazing coming out of oven, let it rest and do its thang, Next morning *cuts a slice* hmm wow this stayed so nice and moist....later that day *takes bite* this is underbaked! haha ooopsies! still tasted nice, kinda of cakey outter and pudding-y inside :p BUT SOLUTION: Sandwhich grill/press that little cakey blliss and AMAZING! =D Cant believe I've never tried lemon poppy seed things before. Thanks Cathy!
We discovered your page on Sunday, July 5th. Since then we have made this cake twice, and 5 other recipes, all of which we LOVE!! Today is Tuesday!! Thank you so much for your amazing recipes!!
Yay! 🙂 Welcome! Thanks for the note!
Maybe this has been asked but there were so many question I couldn't read them all. Does it have to be non-dairy milk?
I've only ever used that, so not sure about others. 🙂