- 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
- Mix and chop all crust ingredients in a blender/food processor ( I use Bosch chopper).
- Put in a freezer-friendly container ( I used an oval- shaped glass container -> see similar from IKEA)
- 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.
- Cover the raw cashews in water and let sit overnight*.
- Cover the poppy seeds with water and let sit overnight* .
- 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).
- Melt coconut oil on the stove (make sure it does not get boiling).
- Add all remaining ingredients in the food processor and blend well.
- Place feeling onto the crust and distribute evenly.
- 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).
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.