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.
I use this USA vegan egg replacer and in South Africa, I used this one for all my baking.