Whole Grain Apple & Poppyseed Cake – Naturally Sweetened (Sugar-free)

by Lucia

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 Apple & Poppyseed Cake is naturally sweetened (only with dry dates), there is no sugar, it's made with whole spelt flour and is also a dairy-free and nut-free. It was born because I couldn't decide whether to do apple pie or poppyseed cake.

Naturally Sweetened Apple & Poppyseed Cake

This Apple & Poppyseed Cake is naturally sweetened (only with dry dates), there is no sugar, it’s made with whole grain rye/spelt… All Recipes Whole Grain Apple & Poppyseed Cake – Naturally Sweetened (Sugar-free) European Print
Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 130 g dry dates, pitted
  • 3 eggs
  • pinch of salt
  • 60 g ground poppyseeds
  • 130 g wholegrain spelt/rye flour
  • 150 g plant-based milk
  • 1 lemon zest,
  • 0,5 lemon fresh juice
  • 40 g oil
  • 1,5 tsp baking powder
  • About 2 apples to slice on top

Instructions

  1. Soak dry dates in a hot water for about 15 minutes. Then, add them into a food processor, you can add about 3 tbsp of milk and blend it. In the meantime, wash apples, cut them in half, cut out the centre part and slice them. Put aside
  2. Preheat oven to 180 degrees, grease well the baking pan and/or place a parchment paper. (I used a baking pan of about 21 cm diameter)
  3. By using a hand mixer, in a bowl, put 3 whole eggs, add a pinch of salt, and beat it (at the maximum speed)  into a perfect airy foam.
  4. Switch off the hand mixer, add the dates (blended) and combine them into eggs by using a hand mixer but on a minimum speed. (about 30 seconds)
  5. Then, add milk, oil, and continue beating (at minimum speed) until all is well combined. (about 30 seconds)
  6. Add the flour, baking powder, lemon zest, lemon juice and poppyseeds. Incorporate it well and gently into the batter by using a large spatula – fold from the bottom up to the sides. Do not stir or mix the batter quickly and do not over-work it.
  7. Then, pour the batter into prepared baking pan, and place sliced apples on top. 
  8. Bake it in oven for 180 degrees for the 15 minutes, then lower the heat to 165 degree for other 20/25 minutes, or until golden on top and baked through (Tip: use a wooden stick if it's baked)
  9. Then, remove the cake from oven and put aside to cool down to a room temperature. 

Notes

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.

Let me know if you tried this Apple & Poppyseed cake in a comment or on instagram! Tag  #healthygoodiesbylucia on instagramand I will be very happy to see and share your photo in my stories! 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!

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. 

If you are looking for a space to express your creativity and learn how to make beautiful images,  join my Instagram Photography challenges and sign up for my free newsletter, where  I share exclusive hints&tips, behind the scenes and much more.

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