A vegan, gluten-free cake that you can't get on every corner. Heavenly fluffy cake base with steam poppy seeds topped with a cream of vanilla yogurt, turmeric and a squeeze of lemon. Easy to make in under 60 minutes.
Preheat the oven to 180degrees and grease 1 20cm diameter baking pan or springform pan with a little coconut oil and dust with flour (optional). Alternatively, when using a springform pan, cover the bottom with baking paper and grease only the sides lightly.
FOR THE DOUGH: Combine all dry ingredients (steam poppy seeds, gluten-free flour blend, raw cane sugar, baking powder, baking soda, ginger, and lemon zest) in a bowl or cake mixer. Gradually add the liquid ingredients (lemon juice, applesauce, oat milk and alsan) and mix to a uniform dough. The dough should be easy to pour into the springform pan. If it is too dry, add a little more vegetable milk.
400 g Steam poppy, 75 g gluten free flour mix, 50 g Raw cane sugar, ½ TL Baking powder, ½ TL Baking soda, ½ TL Ginger powder or ½ cm ginger bulb freshly grated, 1,5 EL Juice and zest of half a lemon, 150 g Applesauce, 100 ml Oat milk or rice milk, 75 g Alsan or another vegan margarine
Pour into the baking dish and bake in the oven for 35-40 minutes. When the baking time is over, test with a chopstick: Prick the center of the cake with the help of a wooden stick, if some dough still sticks to the stick, extend baking time a little more. The cake base is ready when the wooden stick comes out clean. Allow to cool completely.
For the turmeric coconut cream Place soy yogurt, coconut oil, coconut puree, agave syrup, vanilla and turmeric in a blender and blend to a fine cream. Season to taste and only then mix in the locust bean gum.
200 g Soy yogurt or another vegetable yogurt, 50 g Coconut oil, 50 g Coconut puree, 30 ml Agave syrup, ½ TL Bourbon vanilla ground, 1 TL Turmeric, 1 TL Locust bean gum
Spread turmeric coconut cream on the cake base until smooth and refrigerate. Ideally overnight, so that the cream becomes really nice and firm. Slice and enjoy!
Store remaining cake in the refrigerator for up to 5 days.