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Poppy Seed Apple Cake (gluten-free, dairy-free)

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Ingredients

Adjust Servings:
Cake:
6 Egg(s)
160 g of Sugar white
175 g of Coconut oil Softened coconut oil
1 tsp. of Lemon zest
200 g of Poppy seeds Ground poppy seeds
100 g of Ground hazelnut Or almonds
125 ml of Coconut milk
2 Apple medium apples
1 pinch of Salt
4 tbsp. of Apricot jam to smear the crusts
Glaze:
100 g of Chocolate black 70%
1 tbsp. of Coconut oil
1 tbsp. of Coconut milk

Poppy Seed Apple Cake (gluten-free, dairy-free)

  • 1 h 30 min
  • Serves 8
  • Medium

Ingredients

  • Cake:

  • Glaze:

Directions

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Poppy seed cakes are a popular late summer/early fall dessert in Austrian wine bars, AKA Heurigers. This wonderful cake is classically made without flour, but we’ll make it by adding coconut oil and milk. The apples give the dessert a fresh note, with slight sourness and moistness. We won’t need baking powder since the cake will turn out fluffy. Separately beaten yolks and whites will do all the work on the fluffiness.

The cake is beautiful, but you can take it to the next level and make it simply delicious. Cut the cake into two crusts, smear between them with apricot jam and cover the top with chocolate glaze!

Bon Appétit!

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Steps

1
Done

Preheat the oven to 170 degrees Celsius.
Cover the bottom and edges of the baking dish (20cm) with baking paper.

2
Done

Remove the seeds from the apples (leaving the skin on) and cut into small cubes.

3
Done

Separate the eggs. Beat the yolks with sugar, lemon zest and soft coconut oil until creamy. Whisk the whites with a pinch of salt into a stiff foam in a separate bowl.

4
Done

Mix the poppy seeds, ground nuts and coconut milk until smooth.

5
Done

Then add the poppyseed mixture to the whisked yolks with oil and mix until smooth. Add the apple cubes and mix next. Now, carefully add the whipped whites to the dough in three portions. You will receive an airy liquid dough. Transfer it to a baking dish, put it in the oven and bake it for about 70 to 80 minutes. The surface of the cake should become brown and firm to the touch so it doesn't overcook. Cover the cake with foil toward the end of baking. Once it’s done, let the cake cool for 10 minutes in the oven ajar. After that, take it out of the oven and let it cool completely on a rack.

6
Done

After the cake has cooled down completely, cut it in half with a long kitchen saw knife into two equal crusts. Smear a thin layer of apricot jam between the crusts.

7
Done

For the chocolate glaze, melt dark chocolate with coconut oil and milk on a steamer or the microwave, mixing it until smooth. Coat the surface of the cake with an even layer of chocolate glaze on top. After that, place the cake in the fridge for 20 minutes. Serve it cold.
Bon Appétit!

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Gluten-free Classic Crepes
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Salsa Mexicana
previous
Gluten-free Classic Crepes
next
Salsa Mexicana

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