Stunning and absolutely scrumptious egg-free and dairy-free cake made with real poppy seeds, a rich fruit layer, and homemade buttercream. This easy vegan dessert will brighten up any occasion.
– ▢18 oz portobello mushrooms – ▢3 tablespoon olive oil – ▢½ large onion – ▢½ green bell pepper – ▢½ red bell pepper – ▢4 cloves garlic – ▢1 (14-oz) can diced tomatoes – ▢1 (15-oz) can kidney beans – ▢½ (3-oz) can tomato paste – ▢3 ½ c vegetable broth – ▢1 tablespoon chili powder – ▢¼ teaspoon cayenne pepper – ▢1 teaspoon smoked paprika – ▢1 teaspoon oregano – ▢½ teaspoon ground cumin – ▢1 teaspoon maple syrup
1. In a large bowl whisk flour, sugar, poppy seeds, baking powder and salt. Stir in sparkling water, vanilla and oil and stir until just combined. Pour the batter into a parchment lined 8-inch cake pan and bake at 355 F for 40-45 minutes or until the toothpick comes out clean.
2. In a small bowl whisk Maple syrup, lemon juice and water. Using a pastry brush cover one half of the cake with a syrup. In another small bowl add poppy seeds and boiling water. Steep for 10 minutes and then carefully drain the water using a fine mash sieve. To the bowl with the softened poppy seeds add finely chopped walnuts and fruit spread.
3. Liberally top a syrup-covered layer of the cake with a walnut and fruit mixture. 4. Place a second layer of the cake on top of fruit covered layered and set aside.
5. In a large bowl beat softened vegan butter until fluffy. Slowly start adding powdered sugar followed by vanilla extract and plant milk. The frosting should be smooth and fluffy.
6. Using a spatula, liberally cover the cake with a frosting. 7. Using your hands gently pat crumbles on sides of the cake. Sprinkle the top of cake with chopped walnuts and place the cake in a refrigerator to set.