Solo Poppy Seed Cake Recipe

Solo Poppy Seed Cake Recipe

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Solo Foods Poppy Loaf Cake
Solo Foods Poppy Loaf Cake from


Do you ever have those moments when you crave something sweet but don’t want to bake a whole cake? Well, we’ve got you covered with this solo poppy seed cake recipe! It’s the perfect treat for one, and you can make it in just a few minutes. Plus, it’s packed with the nutty goodness of poppy seeds, which makes it a healthier option compared to other sweets. So, let’s get started!


For this recipe, you’ll need: – 2 tablespoons of all-purpose flour – 2 tablespoons of sugar – 1/4 teaspoon of baking powder – 1/8 teaspoon of salt – 1 tablespoon of poppy seeds – 1 tablespoon of vegetable oil – 3 tablespoons of milk – 1/4 teaspoon of vanilla extract


1. Preheat your oven to 350°F (175°C). 2. In a small bowl, combine the flour, sugar, baking powder, salt, and poppy seeds. 3. Add the oil, milk, and vanilla extract to the bowl and mix until well combined. 4. Pour the batter into a greased ramekin. 5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. 6. Let the cake cool for a few minutes before serving.

Nutritional Information

This recipe yields one serving and has approximately 258 calories, 11 grams of fat, 34 grams of carbohydrates, and 4 grams of protein.

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Cooking Time

This recipe takes approximately 30 minutes to prepare and cook.


For this recipe, you’ll need a small bowl, a whisk, a greased ramekin, and an oven.

Serving Suggestions

You can serve this solo poppy seed cake warm or cold, with a dollop of whipped cream or a drizzle of honey. It’s perfect for a cozy night in or as a quick dessert after dinner.


If you’re feeling adventurous, you can add some lemon zest to the batter to give it a citrusy twist. You can also substitute the poppy seeds for chia seeds or flax seeds for a different flavor.


If you don’t have vegetable oil, you can use melted butter or coconut oil instead. You can also use almond milk or soy milk instead of regular milk.


This cake can be stored in an airtight container in the fridge for up to three days.


– Make sure to grease your ramekin well to prevent the cake from sticking. – You can adjust the sweetness of the cake by adding more or less sugar. – Don’t overmix the batter as this can result in a tough cake.


– This recipe is gluten-free if you use gluten-free flour. – Poppy seeds are a great source of fiber, protein, and healthy fats.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute all-purpose flour with whole wheat flour. However, the texture and taste of the cake may be slightly different. Can I use a mug instead of a ramekin? Yes, you can use a mug instead of a ramekin. Just make sure it’s microwave-safe and adjust the cooking time accordingly. Can I make this cake without poppy seeds? Yes, you can omit the poppy seeds if you don’t have them on hand. The cake will still be delicious!

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Personal Thoughts

This solo poppy seed cake recipe is a game-changer for those who love to indulge in sweets but don’t want to bake a whole cake. The nutty flavor of the poppy seeds adds a unique touch to the cake, and it’s incredibly easy to make. Plus, it’s a healthier option compared to other desserts. So, what are you waiting for? Give this recipe a try and enjoy a delightful treat for one!

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