Ingredients
Method
Crust
- (Preheat oven to 180 degrees (Celsius. 356 F
- Mix the dough ingredients in a bowl or food processor (preferably with a plastic blade) until it forms into a dough ball.
- Line a base (without sides) of a baking pan 24cm - 26cm in diameter (9.44 - 10.23 inches) well greased, or a rectangular baking pan, measuring 24 cm by 30cm (9.44 by 11.81 inches). Prick the dough with a fork.
- Bake the dough for about twenty minutes until golden and a toothpick comes out clean. Remove from the oven and cool on a wire rack. (Do not turn off the oven)
Poppy Seed Coconut Filling
- In a small pot or cauldron, put poppy seeds, sugar, water, and salt; Bring to a boil, lower the heat and cook until the water evaporates. Remove from the heat.
- Add to the poppy seeds mixture vegan butter, shredded coconut, apple sauce, and almond butter. Mix well and flatten over the baked dough.
- Place in the middle of the oven and bake for about 45 minutes - until a toothpick comes out clean. Remove and cool on a wire rack.
Chocolate Glazing
- In a small saucepan over medium heat, melt chocolate, cocoa, maple, coconut milk, and salt, stirring constantly. Remove from the heat, add a tablespoon of water or brown rum and mix well.
- Pour the chocolate mixture over the warm cake while tilting it from side to side to coat it completely.
- Serve the poppy seed cake with fresh fruit slices such as strawberry or kiwi.
Notes
Poppy Seeds: It's better to buy whole poppy seeds and ground them at home in a coffee grinder or like.
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