- 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 (as my 2 year old has tried only cashews at that point, hazelnuts and almonds were a no go.
- No frosting – I added carob powder to the filling.
- Added pitted dates to crust.
Raw-some Poppy Seed Cake with Oranges
- 100 g medjool dates, pitted
- 50 g seeds mix, flax, chia seeds
- 50 g golden raisins, soaked in water if desired
- 2 tbsp organic coconut oil, melted
- orange peels or 1 drop cooking orange oil , optional
- 200 g raw cashews, soaked
- 60 g poppy seeds, soaked
- 6 tbsp organic coconut oil, melted
- 4 tbsp agave nectar
- 2 tbsp carob powder
- juice from one medium orange
- Place all crust ingredients in food processor and pulse until a sticky dough consistency is formed ( mine gets into a ball).
- Spread the crust dough evenly in a freezable container with a spatula or a fork. I use a freezer-friendly glass container (see similar on Amazon) and place in freezer for 10 to 20 min until crust gets harder.
- Place soaked cashews and poppy seeds in food processor and pulse until smooth.
- On low heat (really low) melt coconut oil and add to cashews and poppy seeds.
- Add orange juice, carob powder and agave and mix well until combined.
- Spread over the crust and let sit in the freezer for about 30 minutes.
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.