Here’s how you can make this chocolate poppy seed cake in 10 easy steps:
- Preheat your oven to 320℉/160℃
- Beat the unpeeled eggs on high speed for a minute
- Gradually add the sugar and continue to beat on high speed for 5 minutes
- Check that batter consistency is airy
- Turn the whisk down to high speed and gradually add the oil
- Pour in the sour cream (or orange juice) while whisking
- Add flour baking powder ground poppy seeds vanilla and coconut flakes
- Mix gently until the batter is smooth
- Grease the pan with oil and pour in the poppy seed cake mixture
- Bake for 30-40 minutes
Substitution Tips and Tricks
- If you are sensitive or just don’t like the texture of the coconut flakes you can substitute an equal amount of almond flakes.
- But we don’t recommend replacing or changing the baking powder. It is essential for this poppy cake recipe.
We’d love to see how it turned out! Please let us know by leaving a review below. Or take a picture and share it on Instagram; be sure to tag us @sharethecook
