This Apple & Poppyseed Cake is naturally sweetened (only with dry dates), there is no sugar, it’s made with whole grain rye/spelt flour and is also dairy-free & nut-free. It was born because I couldn’t decide whether to do apple pie or poppyseed cake. :))
After a few experiments, I have finally got the perfect mix of all ingredients to reach a texture I was looking for. It’s sweet enough, slightly moist, but not dry and from there you can take it as you prefer. Adding more dates will make the cake more moist and sweet.
I have made a Poppyseed cake in the past, link for the recipe is here, but it was made with the raw cane sugar. Today, I wanted to make a new one, completely without sugar.
This cake is not gluten-free, rye contains gluten, even if much less than a classic flour. You can substitute spelt for buckwheat flour to make it gluten-free. I do not know how a pre-made GF mix would behave in this combination of ingredients, I do not use such flour mix.
Looking for more inspiration?
You can check some of my other recipes too. I have published more naturally sweetened recipes, such as this Chocolate Bundt Marble Cake or Chocolate & Coconut Mini Tarts, or these raw Chocolate, Orange & Hazelnuts Mini Cheesecakes
Or, see all my recipes here.
If you like my images and portfolio and you would like me to make photos also for you on your blog or other marketing purposes, please, do not hesitate to ask! I’ll be happy to hear your ideas and thoughts about our collaboration. You can contact me through my contact page.
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Recipe for this Apple & Poppyseed cake
This cake is naturally sweetened (sugar-free), dairy-free, nut-free, soy-free (use rice milk), and made with whole spelt flour.
If you want to make it sweeter, add more dates (it will make the cake more moist too). Or, use rice milk instead of soy milk, it's more naturally sweeter.
This cake is naturally sweetened (sugar-free), dairy-free, nut-free, soy-free (use rice milk), and made with whole spelt flour. If you want to make it sweeter, add more dates (it will make the cake more moist too). Or, use rice milk instead of soy milk, it's more naturally sweeter.
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Author: LUCIA MARECAK
Hi there! My name is Lucia, I am a Recipe Developer, Food Blogger and Food & Lifestyle Photographer. I am passionate about creating healthy recipes and mindful photography.
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