Decadent eastern European treat. It might be an acquired taste but if you like poppy seeds, this will be your jazz. My aunt introduced me to this cake when I was very little and it’s been one of my favorites since then. It took quite a few experiments to veganize this recipe. The original calls for loads of butter and 10 eggs! For some reason in Poland, it is called a Japanese cake – don’t ask me why… It is moist and full-bodied but not heavy. I like it less sweet as I enjoy the bitterness of poppies and tartness and natural sweetness of apples. No, you won’t get high from it though if you are being randomly drug tested, I can’t guarantee it won’t show up on your results.
Be patient when mixing and use those muscles!
poppy seed cake
Course: DessertsIngredients
2 cups poppy seeds (that is 2 cups before they are ground)
1 cup almond flour
1/4 cup teff flour
1 tbsp baking powder
1/2 cup chia seeds
1/2 cup plant based milk
1/4 cup coconut oil
1/4 cup maple syrup
2 large granny smith apples
1 lemon for zest
1/2 tsp vanilla extract
Directions
- Pre-heat over to 325 F.
- Grind poppy seeds in the coffee grinder. Work in batches.
- Mix ground poppy seeds, almond flour, teff flour and baking powder. Use a whisk to make sure all ingredients are well mixed and there are no lumps.
- Grind chia seeds in the coffee grinder and add them to 1/2 a cup of plant-based milk. Let it soak for a couple of minutes.
- Grate apples.
- Add chia mix, coconut oil, and maple syrup to dry ingredients and mix really well with a fork. Be patient and use those muscles!
- Once the dough is consistent, add grated apples, zest, and vanilla.
- Again, work that fork. The end product should be fairly consistent in texture and slightly rubbery.
- Place mix dough in a square baking pan (any silicone pan recommended), press in, and even out with a silicone spatula.
- Bake for about an hour to an hour and 15 minutes. Depending on your oven and the toothpick test.
- Let it cool completely before serving.
- Store in the fridge for up to a week. Enjoy!
Notes
- The original version of this cake is always topped off with chocolate. If desired, melt chocolate with vegan butter and cream and pour over the chilled cake.
- The original recipe instructs peeling the apples, I never do.
