If you’ve never tried adding poppy seeds into your dessert, now is the perfect time to change that! This Poppy Seed Crumble Cake will definitely become an addiction.
A moist, soft, spiced crumble cake base, that is topped with delightful poppy seed layer, and irresistible, tender crumble topping. The generous amount of orange zest added to the crumble topping brings the whole thing together in a delightful way.
Tiny but mighty, nutty and pleasant in taste, poppy seeds are pack a powerful punch. Poppy seeds are a source of fiber, which helps to keep you feeling full for longer periods of time. They are a rich source of thiamin, folate and other essential mineral including Calcium, Iron, Magnesium, Manganese, Phosphorus, Zinc and Vitamin B1, and E. Poppy seeds are also low in cholesterol and sodium.
The Crumble
An easy and tasty crumble mixture made with coconut flour, almond meal, dates, fresh orange juice and zest, coconut milk and cinnamon.
The Filling
This poppy seed filling is easy to make, but the poppy seeds need to be ground before you use them. The delightful poppy seed filling made with cashews, coconut milk, poppy seeds, fresh orange juice, orange zest, orange blossom water, golden sultanas, and coconut sugar.
Can I Freeze Poppy Seed Cake?
Yes, this cake is great for the freezer! I cut it into rectangles and then put these into a large container and freeze it.
I’m really excited to share this recipe with you! As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and and 100% delicious. I really hope you enjoy making this recipe. It’s:
⬩ Easy to make
⬩ Perfectly spiced
⬩ Loaded with orange flavor
⬩ Naturally sweet
⬩ Customizable
⬩ Can be adapted nut-free
Substitutions for nut free version
Almond flour ➛ the almond gives the base a nice nutty flavor, but you can swap them out for shredded coconut, or (gluten-free) oat flour if preferred
- For the Base, Crumble topping
- 1 cup coconut flour
- 1 cup almond meal
- 1 cup soft dates
- ⅓ cup coconut milk,
- (the solid part of a chilled can)
- 3 tablespoon freshly squeezed orange juice
- 1 teaspoon orange zest
- 3 tablespoon coconut oil, melted
- ⅛ teaspoon pink himalayan salt
- 1 teaspoon cinnamon powder
- ½ cup flaked almonds
- For the Poppy Seed layer
- 1 cup cashew, soaked 6 hours and rinsed
- 1 cup poppy seed
- 3 tablespoon freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 teaspoon orange blossom water
- 3 tablespoon coconut oil, melted
- ½ cup coconut milk,
- (the solid part of a chilled can)
- 3 tablespoon coconut sugar, powdered
- ⅓ cup golden sultanas
- For the Base, Crumble topping - In a food processor, briefly pulse the coconut oil and dates until they look crumbly. Add in the remaining ingredients and pulse to combine. Line a 6-inch square cake tin with parchment paper. Spread ¾ of the dough evenly to form the base and place in the freezer. Reserve the other ¼ to crumble as the topping.
- For the Poppy Seed layer -Grind poppy seeds in just a few seconds in the blender. Add remaining ingredients (except sultanas) to a high-speed blender and blend until smooth. Add in the sultanas and pulse together. Pour filling over the base.
- For the Crumble topping - Mix together the flaked almonds with the crumble mixture and sprinkle as a crumble over the cake. Cover with plastic wrap, then place it in the freezer for about 4 hours to set. Store in the freezer for 2 weeks or in the refrigerator for 4- 5 days. To serve, remove the cake from the refrigerator and let sit at room temperature for 25- 30 minutes to soften. Grate over a generous amount of orange zest before serving. Slice and serve. Enjoy!! Xo
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
Create⬩Nourish⬩Repeat
