Poppy seed cake (gluten free, almost vegan)

Today I would like to present you my favourite Christmas cake made of poppy seed and sweet topping of dates with homemade candied orange peel.



  • 300g raw poppy seed (soaked overnight and ground)
  • 3 middle apples (coarsly grated)
  • 200g natural honey *
  • homemade orange peel of 5 oranges (I used BIO) divided on two parts -2 Tbsp for topping  and the rest to the poppy seed cake.
  • juice of half lemon
  • 400g dried fruit & nuts (raisins, apricots, dates, figs, walnuts, almonds, plums)
  • 200g millet flakes
  • 1 tsp  ground cinnamon
  • 1 Tbsp rum
  • 1 tsp natural almond flavouring
  • 1/2 tin full fat coconut milk (BIO)
  • 60g potato starch

For Topping:

  • 150g dried dates
  • 2 Tbsp orange peel
  • 60g plant milk (OAT)

*You may use other healthy natural sweetener – maple , date or coconut flower syrup.


  1. Prepare a baking tray (23cmx23cm). Line it with a baking paper and preheat oven to 160°C with circular and double heater mode.
  2. Crush nuts and chop dried fruits into small parts.
  3. Combine all ingredients together in a lage bowl leaving 2 Tbsp candied orange peel for topping .
  4. Pour mixture into prepared baking dish and lightly flatten with silicone spatula.
  5. Bake for 50 to 60 minutes and let cool completely.
  6. Prepare topping, adding dates, orange peel and OAT milk and blending untill smooth.
  7. Smooth over top of cake and serve.
  8. Store in refrigerator.

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