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Lemon Poppyseed Coconut Cream Cake | Raw Vegan

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Lemon Poppy Seed Coconut Cream cake is a sweet, tart, silky, and airy cream cake that is made with freshly squeezed lemon juice and poppy seeds. Okay, so that seemed pretty obvious based on the recipe title, but the key to any good lemon dessert is to use FRESHLY squeezed juice. Do not use bottled juice from the store…trust me, it’s details like these that can break a recipe and discredit my recipe-writing skills.

vegan raw gluten-free Lemon Poppyseed Cream Cake

Are you a stress eater? I ask because I too turn to food when stressed, except I don’t eat it, I just make it. We all have vices that help us through tough times, and one of mine is tapping into my creativity. I had no idea what the end result was going to be with this dessert; it just sort of unfolded as I accomplished each step.

This recipe will create anywhere between a 6″ to a 9″ cream cake. Regardless of what size pan you use, don’t overfill it if you plan to make the apricot compote. Should you use a smaller pan, you will have some extra batter, which makes wonderful frozen cream popsicles. I used a 6″ Springform pan and was able to make 4 good-sized popsicles, which Bob found very indulgent during these warmer days. I actually do this with every creamy cake I make. I tuck the popsicles into the freezer and pull them out when Bob says, “Boy, I could really go for some ice cream.” I then become his hero, which makes me feel wonderful.

vegan raw gluten-free Lemon Poppyseed Cream Cake

Ingredient Run-Down

Freshly Squeezed Lemon Juice

Young Thai Coconut Milk

Coconut Oil

Sunflower Lecithin Powder

Apricot Compote

Chocolate Lace Collar

I hope you thoroughly enjoy this recipe. I sliced this cake into nine servings and froze them for Bob. He’s been enjoying a slice almost daily. Please be sure to leave a comment down below. blessings and love, amie sue

vegan raw gluten-free Lemon Poppyseed Cream CakeIngredients

yields 6-9″ Springform cake



Apricot Compote (optional)



  1. Prepare a 6″ –  9” Springform pan and set aside.
    • I used a 6″ pan and used the remaining filling to make some cheesecake popsicles. Two desserts for a one-time effort.
    • I lined the base of the pan with parchment paper for ease of removal once the cake is set.
    • I also lined the inner rim of the pan with acetate so it didn’t stick to the Springform ring. This is optional.
  2. Place the pecans, cinnamon, and salt in a food processor outfitted with an “S” blade and process to a crumbly meal.
  3. Add water and dates and process again.
    • The mixture should be loose, yet hold together when pressed firmly into your palm.
    • Do not over-process, or the natural oils will separate from the fiber and make the crust oily.
    • If you wish to make the crust nut-free, use dry, unsweetened shredded coconut instead of pecans.
  4. Evenly press the mixture into the base of the pan and set aside.


  1. In a high-powered blender combine the coconut milk, cashews, sweetener, lemon juice, and salt. Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • You can use any liquid sweetener.  Just be aware of the different flavors and colors that may impact the finished cake.
    • If you wish to reduce the sugar content, I recommend replacing the liquid sweetener with 3/4 cups (179 g) of Markus Sweet or non-GMO Erythritol. Be sure to grind it to a fine powder after measuring it out, using a spice grinder, a coffee grinder, Magic Bullet, or Vitamix dry container.
    • After powdering the sweetener, let it rest a little before removing the lid. If you open it right away, stand back and don’t inhale deeply.
    • If you can’t find Young Thai coconut milk, you can use canned full-fat coconut milk (1 BPA-free can).
  2. With a vortex going in the blender, drizzle in the coconut oil and then add the lecithin.  Blend just long enough to incorporate everything together.
    • What is a vortex?  Look into the container from the top and slowly increase the speed from low to high. The batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing, instead of just spinning ingredients around, hoping they find their way to the blades.
  3. Add the poppy seeds and pulse a couple of times.
  4. Pour the batter into the pan.
    • I used acetate paper around the inside of the Springform ring to aid removal of the cake once it was frozen. This is totally optional but a nice tool have in your pastry supply drawer.
  5. Gently tap the pan on the counter to remove any air bubbles.
  6. Place in the freezer until firm, then transfer to the fridge a couple of hours before serving.

Apricot Compote (optional)

Option 1

  1. Combine the apricot, water, and maple syrup in the blender, processing until it creates a creamy puree.
  2. Pour the puree mixture into a small saucepan and bring the mixture to a boil. Whisk constantly until dissolved. Lower the heat and let simmer for 1 min.
  3. Pour the mixture into the mold and refrigerate until solid–about 4 hours.  If you wish to skip using a mold, you can pour this directly onto the firm cream cake, sliding it back into the fridge for the compote to set up. ⁣⁣⁣⁣It doesn’t freeze/thaw well, so don’t add it until ready to transfer the cake from freezer to fridge.

Option 2 – more raw version

  1. Combine the apricot and maple syrup in the blender, processing until it creates a creamy puree. Set aside
  2. Combine the water and agar powder in a small saucepan and bring mixture to a boil. Whisk constantly until dissolved. Lower the heat and let simmer for 1 min.
  3. Pour the mixture into the blender while it is running, so it quickly combines with the apricot puree.
  4. Pour the mixture into the mold and refrigerate until solid–about 4 hours. ⁣⁣⁣⁣ If you wish to skip using a mold, you can pour this directly onto the firm cream cake, sliding it back into the fridge for the compote to set up. ⁣⁣⁣⁣It doesn’t freeze/thaw well, so don’t add it until ready to transfer the cake from freezer to fridge.

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A funny story about this here chocolate lace collar. When the time came to cut the cake, I broke into a sweat. Even after all these years of creating raw cakes, I still get nervous about making the first cut. This particular cake took my fears to a whole new level due to the chocolate cake collar.

I danced around the cake, trying to muster up the courage (like seriously — this is my ritual). I felt a bead of sweat on my brow. It was time, Amie Sue, cut the darn thing already! I ran the sharp knife under really hot water to heat the blade. I knew this would help the knife glide through the chocolate and cake with more ease. I worked slowly and methodically. I called Bob into the studio to dab my brow through the complete process.

I did it! I didn’t demolish all my hard work, and I plated up the beautiful slice of cake for Bob. A friend of ours is living on our property for the time being, so I called her to see if she wanted to come up for a slice of cake. Within seconds I heard her tires screeching as she peeled up the driveway — a dust cloud followed her.

Thanks to COVID and social distancing… she sat on the front porch waiting for her slice of cake. I set it out for her and sat six feet away from her. She said it looked delicious and without any hesitation, she smashed the chocolate lace right into the cake, smooshing it all together. I busted out laughing (in my head) and just smiled as she engulfed her piece of cake without a word. Lesson learned — don’t sweat over the small stuff like trying to perfect a piece of cake when serving it. Serve it with the same amount of love that went into making it, and it will be well received no matter what it looks like.

8 thoughts on “Lemon Poppyseed Coconut Cream Cake | Raw Vegan

  1. Gabi Duarte says:

    Simply FANTASTIC!
    Amie, you give us the inspiration to pursue a beautiful way on make delicious, healthy and high quality food alternatively to those tradicionals ones full of inflammatory ingredients, that make our body so sick.
    Greatly appreciated!
    All blessings from The Lord,

    • amie-sue says:

      Thank you Gabi… such kind and loving words. Healthy doesn’t mean food has to be boring and tasteless… thank goodness! hehe thank you for taking the time to comment. It means a lot. blessings and love, amie sue

  2. Lyn says:

    Amie Sue……..This looks Heavenly!!! You continue to out do yourself!! I want so badly to make this!!! :] Could there possibly be any thing else I could use for cashews ? The only two nuts I’m not allergic to is pecans and pine nuts !! Thank you , Lyn :]

    P.S. How long did it sit be fore a piece was missing (from the grazier friend of ours ? :]

    • amie-sue says:

      Good afternoon sweet Lyn,

      Well, a piece went missing right away but I am so used to that. haha Bless Bob’s heart though, he now always ask if photos have been taken before sneaking off with whatever goody I created. :P I have trained him well. For you, I would just replace the cashews with equal measurement of coconut cream and it should still taste amazing. :) I hope you are doing well. Love and hugs, amie sue

  3. LindaAlbert says:

    Dear Amie-Sue,
    This is so amazing! Would white chocolate work for the lace collar? Is white chocolate vegan? For me, there was just a disconnect with the color and maybe my mental tastebuds can’t envision dark chocolate and lemon? My bad?
    I love this site and every email announcing a new recipe is now better than Christmas.

    • amie-sue says:

      Good day Linda,

      Yes indeed, white chocolate would work as well. You can either make your own or you can purchase white chocolate chips. At a quick glance, I spotted this company…https://paschachocolate.com/products/white-rice-milk-chocolate-chips. The dark chocolate paired quite well actually but you can use whatever suits your tastebuds. I think the contrast of flavors is what worked, they played off of each other.

      I am so thankful that you are enjoying the site. It’s been a wonderful playground for me too! hehe Blessings and love, amie sue

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