Simple, moist and gluten-free poppy seed cake made with fine poppy seeds and buckwheat flour. Baked quickly with just a few ingredients. A dream for all poppy seed fans who want to score at the next vegan coffee gathering.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 10Piece
Calories 277kcal
Ingredients
100gPoppyI use steam poppy seeds, if you use whole poppy seeds, it is best to grind them beforehand in a high-powered blender for 60 seconds on maximum speed and then use them
Preheat the oven to 180 degrees Celsius (or 200 degrees Celsius top/bottom heat) and line a 20cm springform pan with baking paper (bottoms) and (optionally) brush the sides with a little margarine or oil.
Combine poppy seeds, gluten-free flour blend, buckwheat flour, raw cane sugar, coconut yogurt, baking oil, rum (optional), baking powder, and bourbon vanilla in a bowl and mix with a whisk or silicone spatula to form a uniform batter.
100 g Poppy, 160 g gluten free flour mix, 40 g Buckwheat flour, 100 g Raw cane sugar, 200 g Coconut yogurt, 100 ml Baking oil, 30 ml Rum, 2 tbspn Baking powder, ¼ tbspn Bourbon vanilla ground
Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
Pour into the molds and smooth out.
Put in the oven and bake for 20 minutes.
When the cake layers have finished baking, use a wooden stick to check if the cake is done. If the wooden stick comes out "clean", remove from oven and let cool completely. Otherwise, bake for another 10 minutes and check again.
Let cool completely and carefully remove from baking pan.
Sprinkle with powdered sugar while still warm, cut into pieces and enjoy!
Icing sugar to taste, Orange peel as decoration for the eye
Store in an airtight container in the refrigerator for up to 4 days.