Simple, moist, good! Whether for a coffee break, as a dessert or garnished with fruits – the poppy coconut cake succeeds simply and tastes wonderful with or without lemon glaze!
4 eggs / 4 tbs vegan egg substitute powder
150 g sugar
1 tbs vanilla sugar
500g Dream Coconut Yogurt Alternative Natural
1 tbs oil
300 g ground poppy seeds
100 g flour
1 tbs baking soda
200 g icing sugar
1 lemon (juice)
1. Preheat the oven to 180 °C. Beat eggs, sugar and vanilla sugar until foamy. Add Dream Coconut Yogurt Alternative Natural, oil and poppy seeds and stir well. Mix flour with baking powder and fold in.
2. Put the dough in a buttered spring form pan and bake for about 30-40 minutes. Let the cake cool on a rack.
3. Cover with the icing sugar and lemon juice mixture.
Preparation time: 15 min
Cooking time: 40 min