I made this poppy seed cake a couple of days ago for two reasons. First, I had stocked up on poppy seeds and wanted to use them and second, I recently saw muffins that featured exactly this combination – poppy seeds and lemon, and it sounded delicious to me! So as I was really tempted to try something like this myself, I took out my small 15 cm cake tin and created this healthy cake containing wholegrain flour, coconut nectar, and a frosting made of coconut yoghurt mixed with lemon. The result is amazing cake that is full of natural ingredients, moist, not-too-sweet, and looking quite impressive, thus suitable for all kinds of celebrations.
Keep in mind that flour-liquid ratio might be slightly different as there are so many different flours that require more or less liquid than I used. The batter should be really thick, almost porridge-like and rather scoopable than pourable. If it looks like it is too watery, add more flour and/or poppy seeds. I will be happy to hear from you if you decide to make it!
- 110 g wholemeal rye/spelt flour
- 90 g milled poppy seeds
- 40 g (4 tbsp) coconut nectar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 200 ml plant milk (I used poppy seed milk) OR water
- 45 ml vegetable oil
- 1 tbsp lemon juice
- zest of 1/2 organic lemon
- 1/2 vanilla pod, seeds scraped out
- 250 g coconut yoghurt
- zest of 1 organic lemon
- juice of 1 lemon
- 2 tbsp coconut nectar
- 4 tbsp peach marmalade (2 tbsp for each cake layer)
- First, prepare the frosting. Combine coconut yoghurt, lemon zest, lemon juice, and coconut nectar and whisk everything until you achieve a nice and creamy texture. Let sit in your fridge for at least an hour.
- Preheat your oven to 180°C. Grease a cake tin (mine is 15 cm in diameter) with oil and dust it with flour, both the bottom and the sides of the tin.
- Mix flour with baking powder and baking soda. Add poppy seeds and coconut nectar.
- In another bowl, combine oil, plant-based milk (or water), lemon juice, lemon zest, and vanilla. Whisk everything together.
- Now combine the dry and wet ingredients together, whisk thoroughly. Pour (or rather scoop) the cake mixture into your tin and bake for about 25 minutes. Always do the toothpick test (insert a toothpick into the centre of your cake and when it comes out clean, the cake is ready).
- Once the cake has cooled down, cut it in three parts so that you create three layers that have the same thickness. Spread about two tablespoons of marmalade on the bottom layer and cover with 1/3 of the lemon frosting. Do the same with the middle layer. Use the remaining 1/3 of the frosting on the top and to cover the sides of the cake. Sprinkle with dried rose petals/nuts/poppy seeds or anything you like.