Almond Poppy Seed Cake

Makes 1 6 inch 2 layer cake

 

Ingredients:

 

2 6-inch cake pans

 

Cake:

 

1 3/4 cup organic whole wheat pastry flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

3/4 cup maple sugar or coconut sugar

1/4 cup maple syrup

1/2 cup avocado oil

1 1/4 cups light coconut milk (at room temperature)

1/2 cup Dastony poppy seed butter

2 tsp pure vanilla extract

2 Tbsp lemon juice

 

 

 

 

Frosting:

 

1 1 15 oz can full-fat organic coconut milk, at room temperature

3/4 cup raw cashew butter

1/3 cup maple syrup

pinch sea salt

1 tsp pure vanilla extract

1 tsp almond extract

1 tsp lemon juice

3/4 cup Dastony coconut butter (NOT OIL), warmed to liquid

 

 

Filling:

 

1/3 cup Dastony poppy seed butter

2 Tbsp full-fat coconut milk (or  coconut cream, the thick part from the top of the can)

3 Tbsp maple syrup

1 tsp pure vanilla extract

 

 

Garnish:

 

black poppy seeds

 

 

Instructions:

 

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Line two 6-inch-diameter cake pans with parchment paper that is 2 inches high on all sides. To prevent the cake from sticking, lightly grease the sides of the pan and the parchment paper. In a large bowl, whisk together flour, baking soda, sea salt, and sugar.

In a small basin, whisk together the oil, maple syrup, coconut milk, poppy seed butter, vanilla, and almond extracts. Blend well. Whisk into flour mixture.  Add lemon juice and whisk until bubbles appear.

 

After pouring the mixture into the prepared pans, bake the cakes for about 40 minutes, or until a tester put into the centre comes out clean with a few crumbs attached.

Allow the cakes to cool fully in the pan, and then chill in the fridge until they are cold. Carefully cut each cake in half horizontally to create four layers (the cake is delicate, so cut it carefully). When you're ready to frost the cake, divide the layers using parchment paper and store them in the freezer.

 

To make the frosting, put all the ingredients in a blender and process until very smooth. Transfer into a bowl, cover, and refrigerate for 45 to 1 hour, or until thick like whipped cream, stirring occasionally.

 

In the meantime, mix together the ingredients to produce the poppy seed filling until smooth.

To assemble the cake, place one layer of cake on a plate (you can help yourself with the parchment paper), then cover it with 1/3 of the filling and then a small amount of frosting (approximately 1/4 cup). Place a second cake layer on top, and then continue. After that, add a third cake layer and continue. Finally, add the final cake layer.  Cover the entire top of the cake and the sides with icing.

 

After adding the poppy seeds, refrigerate for at least one hour.

 

Have fun!  When not in use, store the cake in the refrigerator.

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