Recipe: Vegan Poppy Seed Cake. #BAKEMASday2


Another post from #BAKEMAS series. But today's recipe is going to be an opposite from the first one- healthy and vegan poppy seed cake. Much more lighter as it does not contain any flour (gluten free) and dairy. But it's still moist, rich in flavour and just delicious. I also made some caramel on top of it as it's not that sweet, and sprinkled it with peanuts. 

The cake might seem easy to bake, and it can be but you have to remember when you're cooking poppy seeds, you need to evaporate all of the water, otherwise it will break up. And it won't taste good. But besides that, there's nothing difficult about the cake.

Have fun baking it!

  • 1 1/2 cup poppy seed
  • 50g coconut oil
  • 2 big ripe bananas
  • 2 tbsp lime juice
  • 3 tbsp grated coconut
  • 3 tbsp ground almonds
  • 3/4 cup fresh or frozen cherries
  • 50g grated dark chocolate
  • 2 tbsp Cointreau
  • 1 tsp vanilla extract
  • sweetner of your choice

1. Preheat the oven to 180 degrees C.
2. Cook the poppy seeds with 2 cups of water for about 15 minutes with the covered lid. When the water evaporates, blend with a hand blender. Leave it to cool.
3. Add coconut oil.
4. Mash the bananas or blend them with a blender, add to the mixture.
5.Add all of the other ingredients, mix everything together. Also add sweetner of your choice (I added honey)
6. Pour the cake onto a baking tray with lined bottom (I used a rectangular tray about 20x27cm) and bake for 40 minutes or until the cake is stiff.


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