Gluten free poppy seed cake without eggs and without lactose

I made a healthy version – gluten free, without eggs and without lactose, but to be clear this is a dessert for everyone, not only for people with allergies 🙂

Poppy seed cake

Preparation:

Add milk to poppy seeds and sesame and cook for about 30 minutes over low heat until softened. Stir from time to time.

Place the bananas and dates into food processor and blend it, add the remaining ingredients with the poppy seeds mass and mix with a spoon.

Pour the cake into the greased baking tray, and bake in the oven for about 40 minutes at 180 degrees.

Prepare the topping

• 1 dark chocolate
• 1 tablespoon of coconut oil
• coconut flakes

Melt the ingredients in a saucepan and pour on a cake. Leave it to cool down.

In addition, sprinkle the top with coconut flakes.

I added an additional layer of pink homemade jam. I prefer jam or marmalade for example, blackcurrant or cherry. Then decorate the cake with chocolate.

If you do not like this solution can do the pink layer from beetroots mixed with dates and cinnamon. place the layer and cover with chocolate.