Vegan Glutenfree Recipes; Yoga Lifestyle; Travel Photography. Do What You Love, Inspire People, Never Stop. © Gosia Aulejtner
My friend had a birthday and I decided to make a special cake for him. I though about poppy seeds because it is traditional Polish dish, however I wanted to make it more original for him. We have autumn now and we are approaching winter and so poppy seeds are a part of this time as well as pumpkin. I came up with this version of poppy seed cake which is vegan gluten-free and doesn’t have to be baked. It requires a lot of work I must admit but it tastes great!
I give the basic recipe for the cake and the rest I leave open for you imagination and creativity.
Ingredients for poppy seed layer:
Boil millet using ca. 3/4 glasses of almond milk plus ca. 1/2 can of coconut milk and coconut oil. When millet will be soft and soak the milk blend it into pudding. Boil poppy seeds in ca. 2 glasses of almond milk for ca. 30 min. Wash the seeds before boiling. Strain the seeds and blend them or grind. Mix everything together and add preferable spices.
Ingredients for cheese layer:
Prepare millet the same way as before. Add spices you like.
Ingredients for pumpkin layer:
Steam or bake pumpkin until soft so you can easily use the flesh without any water. Blend the pumpkin with the rest of ingredients. Add chosen spices.
At the end spread ready layers into mold and put to the fridge. Wait until cold and eat. If you like you may bake the cake as well, up to you. It is not necessary because the cake will stick together and everything is boiled before.
One cake is about 16 pieces. One piece contains approximately 302 kcal, 17.1g fat, 37.4g carbs, 6.8g protein.
PS. Do not forget to give some attention and Love to the cake! ❤ ❤ ❤