Poppy Seed Cake with Cacao

  • Makes
  • 8
  • Prep Time (min)
  • 15
  • Cook (min)
  • 55
  • Carb Grams (g)
  • 39
  • Cook Difficult
  • 5

Ingredients

  • 1 ½ cup all-purpose flour
  • 2 tbsp poppy seeds
  • ¾ tsp baking powder
  • ¼ cup Zen Spirit cacao powder
  • ½ tsp salt
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • 3 eggs
  • ¼ cup milk
  • 2 tsp vanilla extract

Utensils

  • Jand mixer
  • Mixing bowl
  • 10x4 loaf pan

DIRECTIONS

  • Preheat the oven to 350°F. Butter a 10x4 loaf pan and dust with some flour. In a medium bowl, combine together flour, poppy seeds, baking powder, cacao powder, and salt. Mix all well.

  • In another bowl, beat together butter and sugar until completely combined and smooth. Add eggs, milk, and vanilla extract. Continue to mix on medium speed until fully incorporated.

  • In a large bowl, combine dry mixture with the wet ingredients. Using a hand mixer, beat well until a smooth batter has been formed.

  • Transfer the batter into the prepared loaf pan and bake for 55 minutes. When done, remove from the oven and cool completely before serving.

  • Optionally, top with your favorite glaze, sliced lemon or some fruit of your choice. Serve.

Poppy Seed Cake with Cacao

Here is a beautiful idea for this year’s Mother’s day! This incredibly light and slightly crispy poppy seed cake is very easy to prepare and with a bit of creativity, it can look quite gorgeous.

The cake is a delicious yet simple chocolate sweet bread made with Zen Spirit cacao powder and super popular poppy seeds. It can be served on its own which is perfectly enough especially if you’re planning to serve it for breakfast with a cup of milk or tea. However, with a little bit of extra effort, you can turn this easy recipe into a beautiful cake for Mother’s day.

Poppy Seed Cacao Cake - Final Product

Top chilled cake with your favorite Swiss meringue buttercream recipe or powdered sugar icing and then decorate with some fresh fruit, chopped nuts, cocoa nibs, or even flowers for this special day. The cake can stand in the refrigerator up to a week so no need to worry about leftovers. Bake, garnish, and enjoy!

Nutrition information per serving: Calories: 356, Protein: 5.9g, Total Carb: 38.5g, Dietary Fiber: 1.8g, Total Fat: 20.6g 

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