Poppyseed Cake Hot Fudge Sundae (Dairy & Gluten-Free)
- Dry ingredients:
- 1 3/4 cups Just Like Sugar Table Top natural chicory root sweetener or your favorite granulated sweetener
- Shredded unsweetened coconut flakes (not coconut flour) - 2 1/2 cups
- Arrowroot flour - 1/2 cup
- Baking soda - 1 1/2 teaspoons
- Unprocessed salt - 1/4 teaspoon
- Nutritional yeast (optional) - 1 1/2 teaspoon
- Wet Ingredients:
- Large eggs, at room temperature, separated - 5
- Pure vanilla extract - 1 teaspoon
- Unsweetened thick coconut milk - 1 1/4 cups
- Zest of 1 lemon
- Freshly squeezed lemon juice - 2 tablespoons
- Apple cider vinegar - 1 1/2 teaspoons
- 1/4 to 1/2 cup poppy seeds. I used 1/2 cup, which is a lot of poppyseeds. Use 1/4 cup if you prefer a lighter color cake
- Preheat the oven to 350°F. Grease and dust with arrowroot flour a 9 or 10-inch Bundt pan. Or line two 9 by 5-inch loaf pans with parchment paper so it hangs over the sides for easy removal.
- In a dry food processor fitted with the “S” blade, add the dry ingredients: sweetener, coconut flakes, arrowroot, baking soda, salt, and nutritional yeast (if using). Spin it for a minute to a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine. Pour into a large mixing bowl and set aside.
- Place in the empty food processor the egg yolks, vanilla, coconut milk, lemon zest, lemon juice, vinegar, and poppy seeds. Mix well and then let the mixture sit while you beat the egg whites.
- In a medium mixing bowl, beat the egg whites until stiff but not dry.
- Pour the wet mixture from the food processor into the dry mixture. Stir very briefly to form a smooth batter. Work quickly now to get the cake in the oven, because the rising action has started when you mix vinegar with soda.
- Fold the beaten egg whites gently into the batter in three parts. Fold calmly and do not stir.
- Pour the batter into the pan(s) and bake until a toothpick inserted into the center comes out clean. Bake a Bundt pan 45 to 60 minutes and let cool 30 minutes in the pan. To remove from a Bundt pan, pick up the cooled pan and gently move it from side to side to see if the cake is loose. If it is sticking, carefully insert a flat, dull knife to loosen the cake around the center tube and sides. Then gently invert the cake onto a serving plate. For loaf or layer pans, let cool 30 minutes and remove from the pans.
- Serve it with Instant Coconut Whipped Cream
Recipe posted with permission from the author
Recipe author: Jane Barthelemy
Originally posted at: janeshealthykitchen.com