Healthy poppy seed cake with chocolate glaze

Anna Lewandowska

A poppy seed cake made with cooked ground poppy seeds, grated apples, corn and buckwheat flour instead of wheat, sweetened with coconut sugar and agave syrup and finished with a chocolate glaze.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 40

Total Time 1 40

Servings: 12 slices

Course: Dessert

Cuisine: Polish

Calories: 340

Ingredients Method Notes

Ingredients

250 g ground poppy seeds
1 1/2 cups plant-based drink
6 eggs
a pinch of sea salt
150 g clarified butter
150 g coconut sugar
400 g apples
3 tablespoons corn flour
3 tablespoons buckwheat flour or simply 6 tablespoons of buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
a pinch of cinnamon
a pinch of vanilla
2 handfuls of raisins blanched
4 tablespoons of agave syrup
1 bar of chocolate
1 handful of walnuts

Method

Blanch the poppy seeds in boiling water and rinse them under running water.
Cook the poppy seeds with the plant-based drink for about 30 minutes, then leave them to cool.
Grind the cooled poppy seeds in a food processor.
Beat the egg whites with a pinch of salt. Separately mix the clarified butter with the coconut sugar, egg yolks and vanilla.
Grate the apples and combine them with the poppy seed mixture, both flours, cinnamon, baking soda, baking powder, raisins and agave syrup.
Transfer the mixture into a round cake tin lined with baking paper and bake at 180°C (350°F) for about 40 minutes, then leave it to cool.
Melt the chocolate, pour it over the cooled cake and decorate the top with walnuts.

Notes

Calories and the number of slices are approximate, estimated from typical ingredient amounts. The photographs show the cake finished with flaked almonds and cacao nibs, while the recipe calls for walnuts.