Perfect Decadent Poppy Seed Chocolate Cake (Vegan, Gluten-Free)

If you like moist chocolate cakes, and you are looking for a slightly healthier version which is also gluten-free, then this cake is for you.

This healthy chocolate cake is anything but boring with the addition of poppy seeds! Now, I know you might not be a huge fan of poppy seeds (like I am), but you won’t even notice them in this recipe, I promise!

This cake is very easy to make with ingredients you probably have in your kitchen. The base is oat flour, and I have combined it with poppy seeds and chocolate, but you can totally get creative and add some fruits or nuts and make it more interesting!

Decadent Poppy Seed Chocolate Cake

Ingredients:

• 125 g oat flour
• 125 g ground almonds or hazelnuts
• 3 tablespoons honey
• 3 tablespoons coconut oil
• 1/2 tablespoons of cocoa
• 100 g of poppy seeds
• 150 g of chocolate
• 200 ml coconut milk or heavy cream
• 3 eggs

Chocolate frosting:

• 70 g dark chocolate (order here)
• a couple of tablespoons of coconut milk or heavy cream

Preparation:

Mix oat flour, ground nuts and cocoa. Add coconut oil and honey and even out. If necessary, add 2-3 tablespoons of ice-cold water. Knead the dough and place it in the fridge while you prepare the filling.
Preheat oven to 180 C, or 350 F. Heat the coconut milk  and melt the chocolate in it. Cool a bit and mix in 3 beaten eggs. Make sure the chocolate is not too hot. Finally, stir in the poppy seeds.
Roll out the dough, press into a mold and bake for 5 minutes. Then pour the chocolate mixture on the half-baked dough and bake for another 20-25 minutes. Let it cool, while you are preparing the chocolate frosting. In a microwave or on the stove heat the dark chocolate and coconut milk until completely melted. Pour over the cake and leave it in the fridge for at least 2 hours before serving. Enjoy!