The Best Vegan Poppy Seed Chocolate Cake
In June last year, my husband and I celebrated our 17th wedding anniversary, and our younger son, who was ten at the time, declared that morning that he would make us a cake. He came up with this recipe for a chocolate poppy seed cake completely by himself, and it turned out to be finger-licking good! It's vegan, oil-free, uses whole wheat flour, and reduced sugar (whole). Serve it with strawberries if they are in season. 🙂 Great for beginners.
Equipment
- Baking tray 35 x 27 cm
Ingredients
For the cake:
- 500 g of whole spelt flour
- 150 g of sugar we used whole sugar
- 100 g of poppy seeds
- 1 tablespoon of cocoa
- 1 teaspoon of baking soda
- ¼ teaspoon of ground vanilla
- 450 ml of oat milk
- 1 tablespoon of white vinegar or apple cider vinegar
For the chocolate glaze:
- 80 g of dark chocolate minimum 60% cocoa
- 3 tablespoons of oat milk
To serve with the cake:
- 500 g of fresh strawberries optional
Instructions
- Mix all dry ingredients thoroughly.
- Gradually add oat milk and mix until a uniform mixture is obtained.
- At the very end, add vinegar and gently stir the mixture with a spoon. The vinegar will react with the baking soda and create bubbles that will raise the dough.
- Pour into a baking tray lined with baking paper and bake in the oven at 180 °C (356 °F) for about 20 minutes.
- Mix chocolate with oat milk and melt (in a double boiler or in a microwave).
- Spread the glaze over the cake while it's still warm.
- Cut into squares and serve immediately with (optional) fresh strawberries.
Tips and Info
Since it does not contain oil, keep the cake in a closed container or covered to keep it fresh longer.