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Soft and almond-y, cakey and light…so right. It fills the gap between a low sugar quick bread and a very sweet dessert cake making it perfect for snacking or breakfast.

Notes: Yogurt is Greek, nonfat, oil is grape seed.


Ingredients: 1 1/2 cups flour, 1/2 cup almond flour, 1 tsp. baking powder, 1/2 tsp. salt, 1 1/2 Tbsp. poppy seeds, 1/2 cup + 2 Tbsp. neutral oil, 2 eggs at room temperature, 1 generous cup sugar, 1 tsp. vanilla, 1/2 tsp. almond extract, 1/3 cup almond milk, 1/4 cup yogurt (plain).

1. Preheat and prep: Preheat oven to 350* F, and grease a parchment paper-lined 9-inch loaf pan.

2. Make the batter: Whisk the first four ingredients in a large bowl. In a separate bowl, whisk the eggs, sugar, oil and extracts until very smooth. Add to the wet to the dry ingredients and stir to combine. Stir in the almond milk, fold in the yogurt. Fold in the poppy seeds.

3. Bake: Pour into loaf pan and bake 55 minutes until golden or a tester comes out clean. Cool and remove from loaf pan.

Tip: If you don't have plain yogurt, try sour cream or buttermilk.

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