Paleo Poppyseed Cake Hot Fudge Sundae

I have a huge weakness for Poppy Seed Cake. A fabulicious special occasion cake, this is a traditional Jewish Passover recipe from my friend Merle’s grandmother. It is Paleo-adapted to be completely free of grains, dairy, and sugar, but you’d never guess. Instead of wheat flour, it uses shredded coconut, ground in a food processor. 
This delectable cake will not cause a blood sugar spike or weight gain if you use the suggested zero carb sweetener. Hooray!

Poppy-seed cake is easy to make, not to mention rich and moist. I serve it with Instant Coconut Whipped Cream and drizzle with Paleo Hot Fudge Sauce. Or you can make it into a luscious layer cake with Coconut Cream Cheese Frosting. Garnish with a few slices of banana or strawberries. For the most delicious flavor and texture, please follow this recipe exactly. You’ll need a food processor to grind the coconut flakes together with the dry ingredients. (Do not try this in a blender – believe me – I almost ruined my superblender trying it! You must use a food processor.) You’ll also need an egg beater for the egg whites. This recipe makes one 9 to 10-inch Bundt cake, two 9 by 5-inch loaf cakes, or three 8-inch cake layers. Ooooh! Yes, it makes a fantastic 3-layer cake for birthdays or weddings!

 

Paleo Poppyseed Cake Hot Fudge Sundae

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Ingredients

    Dry ingredients:
  • 1 3/4 cups Just Like Sugar Table Top natural chicory root sweetener or your favorite granulated sweetener.
  • 2 1/2 cups shredded unsweetened coconut flakes (not coconut flour)
  • 1/2 cup arrowroot flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon unprocessed salt
  • 1 1/2 teaspoon nutritional yeast (optional)
  • Wet Ingredients:
  • 5 large eggs, at room temperature, separated
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups unsweetened thick coconut milk
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons apple cider vinegar
  • 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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In a medium mixing bowl, beat the egg whites until stiff but not dry.
  5. 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.
  6. Fold the beaten egg whites gently into the batter in three parts. Fold calmly and do not stir.
  7. 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.