Raw vegan chocolate-apple mini cake

Ingredients (for a mini cake with a 5 in / 12 cm diameter):

For the body:

  • 3 heaping tablespoons of poppy seeds
  • A handful of walnuts (you can pre-soak them in cold water for 2-8 hours)
  • ½ teaspoon of fresh lemon juice
  • A teaspoon of ground cinnamon
  • A tablespoon of honey

For the top layer:

  • A big ripe apple
  • 2 heaping tablespoons of coconut oil (measured in a solid state)
  • 2 heaping tablespoons of raw cocoa
  • A tablespoon of raw cocoa
  • A tablespoon of honey
  • A teaspoon of ground cinnamon
  • ¼ teaspoon of ground vanilla
  • ½ teaspoon of fresh lemon juice


Body: Grind poppy seeds into a sticky powder and put into a bowl. Grind the walnuts into a sticky powder or coarsely chop a few nuts and add to the poppy. Add cinnamon, lemon juice and syrup into the bowl, and mix everything well into a sticky mixture. The mini cake mold should be slightly greased with coconut oil or put baking paper on the bottom. Pour prepared mixture into the bottom of the mold and place in the fridge for a while.

Top layer: Melt the coconut oil gently in a water bath or put it on central heating for a moment. Before the oil is dissolved, rinse one apple, remove its core, coarsely chop it into small pieces. Move the chopped apple into a bowl, add cinnamon, vanilla, and lemon juice, and stir. Mix the dissolved coconut oil with raw cocoa and honey and put it into the bowl with the apple mixture and mix all of it together. Put a layer of the finished chocolate-apple mixture into the cake mold on top of the first layer. Then put all of it into the fridge to let it cool overnight or for four hours at least.

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