Base

96 grams ( 1 cup)  ground almond

42 grams (1/2 cup) desiccated coconut

125 grams (1 cup) gluten-free flour

100 grams (1 1/4 cup) caster sugar

125 grams (1/2cup) vegan spread

6 tbsp aquafaba

Filling

Poppy seed filling

4 big apples

150 ml aquafaba

Topping

2 tins vegan whipping cream ( in my case 400ml)

‍

‍

1. Mix all the ingredients for the base dough together.

2. Whip the aquafaba into foam.

3. Peel and grate the apples.

4. Mix the poppyseed filling with the grated apples and whipped aquafaba.

5. Spread the base dough evenly on a baking tray.

6. Spread the poppyseed mixture on top of the dough.

7. Bake the cake for 35-40 minutes at 190°C (depending on your oven).

8. Allow the cake to cool down.

9. Whip the vegan cream.

10. Spread the whipped cream on top of the cake.

11. Leave the cake in the fridge for a couple of hours.