Mandarin Poppy Seed Cake

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March 14, 2017

Recipe by Hazel and Cacao


1¾ cup wholemeal spelt flour

½ cup coconut sugar

½ tsp baking soda

1 tsp baking powder

Pinch salt

1½ TBSP poppy seeds

1 small - medium mandarin

½ tsp vanilla extract

¼ cup + 1 TBSP grapeseed oil

⅓ cup almond milk

Strawberry Chia Jam (recipe link in description)

Coconut yogurt

Mixed berries and mandarin slices as garnish


1Begin by boiling your whole mandarin in a pot of water for 45 minutes - 1 hour

2Sift your spelt flour, baking soda, baking powder, coconut sugar and salt into a large mixing bowl

3In a separate bowl mix together your almond milk, grapeseed oil and vanilla

4Once your mandarin is done boiling, place your mandarin in a blender and blend until it turns into a smooth paste - skin and all. Do not worry about mandarin seeds, they don't have an effect.

5Add your mandarin puree to your bowl with wet ingredients and mix together

6Pour your wet ingredients over your dry ingredients and mix until well incorporated

7Add your poppy seeds and mix through

8Pour your cake batter into a lightly greased small cake tin and bake at 175 C for 30 - 35 minutes

9Remove the cake from the oven and allow to cool completely before slicing in half and spreading a thick layer of strawberry chia jam in between the two layers

10Top with coconut yogurt and garnish with mixed berries and mandarin slices to serve


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