Vegan Mandarin Poppy Seed Cake
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • 1¾ cup wholemeal spelt flour
  • ½ cup coconut sugar
  • ½ tsp baking soda
  • 1 tsp baking powder
  • pinch salt
  • 1½ TBSP poppy seeds
  • 1 small - medium mandarin
  • ½ tsp vanilla extract
  • ¼ cup + 1 TBSP grapeseed oil
  • ⅓ cup almond milk
  • Strawberry Chia Jam (recipe link in description)
  • Coconut yogurt
  • Mixed berries and mandarin slices as garnish
Method
  1. Begin by boiling your whole mandarin in a pot of water for 45 minutes - 1 hour
  2. Sift your spelt flour, baking soda, baking powder, coconut sugar and salt into a large mixing bowl
  3. In a separate bowl mix together your almond milk, grapeseed oil and vanilla
  4. Once your mandarin is done boiling, place your mandarin in a blender and blend until it turns into a smooth paste - skin and all. Do not worry about mandarin seeds, they don't have an effect.
  5. Add your mandarin puree to your bowl with wet ingredients and mix together
  6. Pour your wet ingredients over your dry ingredients and mix until well incorporated
  7. Add your poppy seeds and mix through
  8. Pour your cake batter into a lightly greased small cake tin and bake at 175 C for 30 - 35 minutes
  9. Remove the cake from the oven and allow to cool completely before slicing in half and spreading a thick layer of strawberry chia jam in between the two layers
  10. Top with coconut yogurt and garnish with mixed berries and mandarin slices to serve
Recipe by Talida Voinea at https://talidavoinea.au/vegan-mandarin-poppy-seed-cake/