Almond-Poppy Seed Cake with Lemon Frosting

This sweet, hearty cake has a minimum of ingredients and steps, and may be served plain or with Lemon Frosting.

1½ cups non-dairy milk

8 ounces dates, pitted and quartered (about 12 medjool or 24 deglet)

1½ teaspoons almond extract

1¼ cups rolled oats, ground into flour (or 1¼ cups oat flour)

¾ cup millet, ground into flour (or ¾ cups millet flour)

2½ tablespoons poppy seeds

2 teaspoons baking powder (sodium-free preferred)

1 tablespoon lemon zest (from 1 medium lemon)

1. Preheat oven to 325 degrees F. Line a standard size loaf pan with parchment paper (or use a silicone baking pan). In a small bowl, place the chopped dates, non-dairy milk, and almond extract, and set aside (so dates can soften).

2. Grind the oats and millet into flour in a high-speed blender (or use packaged oat flour), and place into a mixing bowl. Add to this the baking powder and poppy seeds and mix with a fork.

3. Blend the dates, non-dairy milk, and almond extract until smooth. Pour into the bowl of dry ingredients, along with the lemon zest, and mix just until all of the dry ingredients have been incorporated.

4. Pour batter into pan and bake for 55 to 60 minutes uncovered. The bread will be done when it is an even medium brown and has some cracks on the top. Insert a toothpick and if it comes out clean, it’s done. Let cool for 10 minutes before removing from the pan to cool further on a cutting board. Cool for at least 30 minutes before slicing.

Preparation: 30 minutes

Cooking: 50 to 60 minutes

Makes: 1 loaf (about 10 to 12 slices)

Lemon Frosting

3 ounces dates, pitted and quartered (4 to 5 Medjool)

¼ cup water

1 ounce raw, unsalted cashews (about 2 tablespoons)

Juice from 1 medium lemon (1/3 to ½ cup)

1. Place all ingredients into a blender and set aside for 15 minutes (so that dates and nuts can soften). Blend until very smooth.

Makes about ¾ cup