Poppyseed ‘milk’ chocolate cake aka a Mon cake?
I grew up with this poppyseed ‘milk’ chocolate cake being called a mon cake. When I googled a description for a mon cake absolutely nothing came up.
I don’t know where this cake originates from but it was my ultimate favorite cake growing up.
My mom would make this poppyseed cake for birthdays. I remember always helping because I wanted to lick the white chocolate pot clean when we were done.
In my own terms, a mon cake is a poppyseed cake and the traditional version of this cake is made with yogurt and white chocolate.
It is not a fluffy cake but rather a sticky and super moist cake as it gets a sauce soaked into it.
The poppyseed ‘milk’ chocolate cake is born
I decided to try and veganize this age-old favorite and I was immediately in love. If I had more tahini in my cupboard right now I would be tempted another one.
Friends, I must be honest I ate this entire cake to myself.
It took a few days but I couldn’t help eating a spoonful every time I walked past the fridge. The combinations in this cake are just so wonderful. You have got to seriously give this a go.
I know you might not keep ALL these ingredients in your pantry but it’s definitely worth getting them to try this mon cake.
What are poppyseeds?
Do you know those little black seeds that come from a poppy flower plant? These little seeds get extracted from the pod. If you didn’t already know, heroin is made from the milky sap/resin of the poppyseed pod plant.
Crazy to think that one of the most addictive drugs on this planet is made from this plant. However, the seeds can be eaten without affecting us. Another crazy thing to note – eating poppy seeds can actually make a drug test show positively. How insane?
The ‘milk’ chocolate struggle
I was addicted to milky bars in my teen years. When going vegan I thought I would never be able to taste this again. After some research and experimentation I learned one can make a delicious white chocolate alternative a few different ways.
My 2 favorite combinations are:
Cashew butter- agave/maple syrup- cacao butter
Tahini – agave/maple syrup – cacao butter
The cacao butter is essentially what gives milk chocolate that glorious taste.
I keep cacao butter in the house because I use it in skincare products I make as well as in cooking. It’s a more expensive ingredient but totally worth it for occasional treats.
Single or double
Okay okay okay I’m getting to the recipe I promise. I halved the initial nonvegan recipe and thank goodness I did because my hips would hate me even more if I had eaten 12 slices of cake.
This makes 1 small cake (6 slices) but you can double the recipe.
It’s best to use a baking tin or small casserole dish for this cake because it is a flatter and moist cake. I used a 18cmx10cm pan.
Poppyseed 'milk' chocolate cake
A seriously tasty, moist and sticky cake with beautiful white 'milk' chocolate flavors. This beauty is vegan and can be refined sugar free.
- 1/2 cup all purpose flour
- 1/2 cup sugar (See note)
- 1/4 cup poppyseeds
- 1 tsp baking powder
- 1/8 tsp salt
- 1 1/2 tsp vegan egg (see notes)
- 125 ml almond milk
- 1 tsp apple cider vinegar
- 1/4 cup coconut or sunflower oil
'Milk' Chocolate sauce
- 100 g tahini
- 3/4 tbsp agave or maple syrup
- 3 tbsp cacao butter ((20 grams))
- 6 tbsp almond milk
- 1/4 tsp vanilla essence
Heat oven to 350F or 180C.
Mix all the dry cake ingredients together in a bowl. (Flour, sugar, salt, baking powder and poppyseeds)
Mix the vegan egg replacer. 1 1/2 tsp egg replacer with 2 tbsp cold water. Stir
Mix the almond milk, apple cider vinegar and oil together.
Pour the milk mix into the dry cake mix.
Add the egg replacer and whisk until there are no lumps.
Oil the baking pan and pour in the cake batter. Bake for 30 minutes until slightly golden on top.
White 'Milk' chocolate
While the cake is in the oven, add all the milk chocolate ingredinets to a pot and heat up on medium. Keep stirring and don't let it catch on the bottom. Add a dash more milk to make it thinner if required.
Once cake is done, remove from the oven and pour over the chocolate topping. Allow to cool for an hour and then refrigerate for longer or overnight before serving.
Coconut sugar can be used instead of white refined sugar but the color of the cake will change to a light brown.
This cake tastes best once it has cooled completely and had time to set in the fridge.
Even on day 5, it tastes amazing.
If you love making desserts check out my chocolate cupcake recipe.
Let me know if you give these a try by rating them below and sharing on instagram. Tag me @the_hungry_herbivore
Until next time, happy cooking 🙂