Poppy Seed Coconut Cake Topped with rich chocolate glazing
A crispy crust, a layer of a soft juicy filling of poppy and coconut topped with a rich chocolate glazing. Because Poppy Seed Cakes you make with love ❣️
Crust
- ⅓1 cup white spelt flour
- 100 gram vegan butter
- 2 Tablespoon water
- ½ teaspoon baking powder
- ¼ cup sugar
- pinch salt
Poppy Seed Coconut Filling
Chocolate Glazing
- 100 gram dark chocolate
- 2 Tablespoon cocoa powder
- ¼ cup Coconut milk 18% fat
- 2 Tablespoon maple syrup or sugar
- pinch salt
- 1 Tablespoon brown Rum or water
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.
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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