Rawsome Poppy seed (Christmas) cake with Oranges and Carob Powder



  • Rawsome
  • Simple & Quick to prepare
  • Light & Modifiable
  • Poppy seeds & Carob delight

A few weeks ago my sister-in-law came by – just in time for this sweet Poppy seed cake I was making. While playing with D., she saw me mix the layer ingredients and put filling in -> then off to freezer. Apparently the process seemed too easy because she suddenly exclaimed ‘’is that really all you do to make this cake?’’. ‘Yes, darling, that’s all I do’. She seemed intrigued and somewhat hungry. Not going to tell D. who (read my hungry sister-in-law) ate his favorite biscuits that day, no, no.  


I had a cup of poppy seeds sitting in my pantry for a while (embarrassing to say how long exactly), so when I stumbled upon Pomes Pomes website and her Vegan Poppy seed cake, I took a sticky note and started to write it down.

I changed a few things along the way:

  • No nuts for the crust (I wanted it to be ”toddler friendly” and as my 2 year old has consumed only cashews, hazelnuts and almonds were a no go.
  • No frosting – I added carob powder to the filling
  • Added pitted dates to crust



  • 100 g pitted medjool dates
  • 50 g mix of seeds ( chia, flax seeds and sunflower seeds)
  • 50 g raisins (golden)
  • A pinch of organic cinnamon
  • 2 tbsp organic coconut oil




  1. Mix and chop all crust ingredients in a blender/food processor ( I use Bosch chopper).
  2. Put in a freezer-friendly container ( I used an oval- shaped glass container -> see similar from IKEA)
  3. Freeze for about 20 min (or until crust becomes hard to the touch).

In the meantime prepare the filling. Just keep in mind the soaking of nuts and seeds requires a bit of planning from the night before. 


  1. Cover the raw cashews in water and let sit overnight*.
  2. Cover the poppy seeds with water and let sit overnight* .
  3. Strain the cashews and poppy seeds and pulse in a food processor until smooth  (I left some of the poppy seeds out in order to get the poppy feeling in my mouth).
  4. Melt coconut oil on the stove (make sure it does not get boiling).
  5. Add all remaining ingredients in the food processor and blend well.
  6. Place feeling onto the crust and distribute evenly. 
  7. Freeze for about 30-40 minutes.

And voila, your Raw-some Poppy seed cake is ready to be served. The perfect light dessert for  Christmas Eve crowd (or not – you decide).

* Recipe Details:

  1. Some websites  (like this one ) share quick ways to make you cashews soft and ready to blend. However,  I prefer going the old fashioned way – soaking over night. There are numerous articles that talk about the benefits of soaking nuts and seeds – see that one and this one

Did you make this recipe?

I’d love to hear how it turned out for you! You can leave a comment below and/or snap a picture and share it on Instagram – using #shinemommy and tagging @anashinemommy in the photo itself.

Little Note:

This post contains affiliate links. This means if you click on/purchase an item through such link I may earn a small commission at no cost to you. See full disclosure here.