Vegan Raspberry Poppy-seed Cake

Who doesn't love cakes? This time I'm sharing with you this incredibly tasty cake filled with raspberries and poppy-seeds. It's pretty easy to make, and you don't even need a mixer.

This cake is perfect for any occasions, and even if you don't have any, everyday is a cake day!


Enjoy this easy, delicious recipe!


Now let's take a closer look at the benefits of those magic poppy seeds :)


Poppy seeds contain many plant-derived chemical compounds that found to have antioxidant, disease preventing and health promoting properties.


Their unique nutty aromatic flavor is because of many fatty acids and essential volatile oils, which comprise about 50% of net weight. The seeds are especially rich in oleic and linoleicacids. Oleic acid, a mono-unsaturated fatty acid, helps lower LDL or "bad cholesterol" and increase HDL or "good cholesterol" levels in the blood.


Research studies suggest that Mediterranean diet which is rich in monounsaturated fatty acids helps to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

Poppy seeds outer husk is a good source of dietary fiber. 100 g raw seeds provide 19.5 g or 51% of recommended daily levels (RDA) of fiber. Much of this fiber is metabolically inert content which helps increase the bulk of the food by absorbing water down the digestive tract and thereby easing constipation problem.


Additionally, dietary fiber binds to bile salts (a product of cholesterol) and decrease their reabsorption in the colon. It thus helps in a further decrease in blood LDL cholesterol levels.

The seeds are excellent source B-complex vitamins such as thiamin, pantothenic acid, pyridoxine, riboflavin, niacin, and folic acid. Many of these vitamins functions as co-factors in the substrate metabolism, especially fat and carbohydrates inside the human body.


Poppy seeds contain good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. Copper utilized in the production of red blood cells. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis.

Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. The human body uses manganese as a cofactor for the important antioxidant enzyme, superoxide dismutase.


Dry poppy seeds contain very small levels of opium alkaloids such as morphine, thebaine, codiene, papaverine, etc. When consumed in food, these compounds produce a minimal effect on the human nervous system. On the contrary, these chemicals found to have some beneficial effects on the human body; soothe nervous irritability, act as painkillers. Its seed extractions found useful in the pharmacy and many traditional medicines in the preparations of cough mixtures, expectorants, etc. *source


Find the recipe below!

Prep: 45 min

Cook time: 1 h

Level: medium

Servings: 10 portions

Calories per serving: 429 kcal

Find the recipe & nutrition facts below :



For the cake:

  • 2 cups all-purpose flour

  • 2 tbsp cornstrach or tapioka flour

  • 1/4 cup poppy-seeds

  • 1/2 tsp bicarbonate soda

  • 1/2 tsp salt

  • 1 cup sugar

  • 1 1/2 cup soy milk (or any other plant milk)

  • 1/2 cup oil

  • 1 1/2 tbsp vinegar

  • 1 tsp vanilla extract (optional)

For the raspberry jam:

  • 1 cup fresh or frozen raspberries

  • 1 cup sugar (or any other sweetener)

  • 1/2 tsp agar agar powder

For the poppy-seed cream:

  • 2 cans of coconut milk (set overnight in the fridge)

  • 1/4 cup poppy-seeds

  • 3 tbsp powdered sugar

For the decoration:

  • 1/2 cup fresh raspberries


Method:

Step 1: Preheat the oven to 180°C (350°F). Grease and line 18cm cake tin (or optionally bake this cake in three tins.)

Step 2: In a small mixing bowl whisk together the soy milk and apple cider vinegar. Set aside for 5 minutes.

Step 3: Add oil, sugar, vanilla and stir to combine.

Step 4: In a large bowl, stir together flour, poppy-seeds, cornstarch, and baking soda. Make a well in the middle and slowly whisk in the soy milk mixture until smooth.

Step 5: Then fill the batter into the prepared tin and bake for about 45 minutes, or until a toothpick inserted into the middle comes out clean. Let cool in the tin for at least 10 minutes, then remove to cool completely. Once the cake is cooled, cut it horizontally to make three layers.

Step 6: Now, let's prepare the raspberry jam. In a small preheated pan add in all the ingredients, bring to boil and boil for around 3-5 minutes. Let it cool down completely.

Step 7: And for the cream, just remove the thick part form the cans of coconut milk, gently mix it with poppy-seeds and powdered sugar. Put it in the freezer to thicken for around 10-15 minutes.

Step 8: Now, it's time to assemble the cake - Put one of the 3 sponge cakes on a serving plate. In a piping bag add the raspberry jam and cover the sponge almost until the edges.

Step 9: Then again in the pipping bad add in the cream frosting in an even layer over the top of the sponge. Put the next sponge on top and repeat this step.

Step 10: Then put the last sponge on top and spread remaining cream frosting all over the top and sides of the cake. ( if the cream is not thick enough, put it again in the freezer for 5-10 minutes)

Step 11: Decorate your cake with fresh raspberries.

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