So much of what I love about baking is it’s requirement of attention. The scanning of an ingredient list, the leveling of a tablespoon, the slow folding of egg whites and almond flour; each ritualistic step has its own moment and significance. It is a type of meditation that yields so much more than the meal itself.

Time spent following a recipe is one of the rare times in your day when step-by-step instructions are provided for you. If implemented with the deserved amount of focus, your goal in the task will more than likely come out exactly as desired. There is something so satisfying in sifting different grainy flours and seeds together and, in turn, giving their incorporation into the aerated egg whites the proper care.

This recipe for almond cake requires a bit of your skills in dance.

Bespeckled, fluffy, and quite pretty, these cakes are packed with healthy, whole ingredients. Sesame seeds contain a special group of fibers called lignans, which are antimicrobial, antioxidative, and anti- a bunch of other bad stuff . The addition of poppy seeds provide calcium, zinc, and iron, which can be difficult to come by in a vegan diet.

And as an added benefit, the seeds make our cake quite fun to eat. Anyone else love chomping on poppy seeds? We hope that your experience with these cakes is every bit as meditative and entertaining as it was for us.

Poppy and Sesame Seed Flourless Cake

  • 1/4 c. coconut oil, melted
  • 1/4 c. creamy almond butter
  • 1.2 c. + 2 tbs. brown sugar
  • zest of an orange
  • 4 eggs, separated
  • 1 c. almond meal
  • 1/2 c. poppy seeds
  • 1/2 c. sesame seeds
  • pinch of salt

Preheat the oven to 350. Grease either an 8×8 cake tin or a cupcake tin. In a bowl, combine the melted coconut oil, almond butter, 1/2 c. of brown sugar and orange zest. With a hand mixer, mix until creamy. Then add the egg yolks and mix for another 30 seconds.

In another bowl, combine the almond meal, poppy seeds and sesame seeds.

In a clean bowl with clean mixers, mix the egg whites and salt for 2 minutes or more until light and fluffy. Then add the remaining 2 tbs. brown sugar and mix until the mixture is glossy and becoming stiff.

In the bowl with the almond butter, combine 1/3 of the egg white mixture and 1/2 of the dry, seed mixture and fold gently. Then add another 1/3 of the egg white mixture and the remaining dry, seed mixture and fold gently. Add the remaining egg white mixture, gently fold to keep some of the fluff of the egg white mixture.

Then put the mixture in either the cake tin or cupcake tin, and in the oven it goes. Bake for 30 minutes if you are using the cake tin, 20 minutes for the cupcake tin. Allow to cool before serving.