Rawsome Poppy seed (Christmas) cake with Oranges and Carob Powder

Raw poppy seed (Christmas) cake – sweet and extra easy to prepare. Packed with poppy seed flavor it just melts away in your mouth. 



  • Rawsome
  • Simple & Quick to prepare
  • Light & Modifiable
  • Poppy seeds & Carob delight

A few weeks ago my sister-in-law came by – just in time for this sweet Poppy seed cake I was making. While playing with D., she saw me mix the layer ingredients and put filling in -> then off to freezer. Apparently the process seemed too easy because she suddenly exclaimed ‘’is that really all you do to make this cake?’’. ‘Yes, darling, that’s all I do’. She seemed intrigued and somewhat hungry. Not going to tell D. who (read my hungry sister-in-law) ate his favorite biscuits that day, no, no.  

I had a cup of poppy seeds sitting in my pantry for a while (embarrassing to say how long exactly), so when I stumbled upon Pomes Pomes website and her Vegan Poppy seed cake, I took a sticky note and started to write it down.

I changed a few things along the way:

  • No nuts for the crust (as my 2 year old has tried only cashews at that point, hazelnuts and almonds were a no go.
  • No frosting – I added carob powder to the filling.
  • Added pitted dates to crust.



Raw-some Poppy Seed Cake with Oranges

Our raw & vegan poppy seed (Christmas) cake with oranges and carob powder just melts in the mouth. It is simple to make yet incredibly delicious and sweet. 
Freezer Time 30 minutes
Total Time 20 minutes
Servings 8 servings



  • 1, 1/2 cup medjool dates, pitted
  • 1/2 cup seeds mix, (flax & chia seeds)
  • 1/2 cup golden raisins, soaked in water if desired
  • 2 tbsp organic coconut oil, melted
  • orange peels or 1 drop cooking orange oil , optional


  • 1, 1/2 cups raw cashews, soaked overnight
  • 1/2 cup poppy seeds, soaked overnight
  • 6 tbsp organic coconut oil, melted
  • 4 tbsp agave nectar
  • 2 tbsp carob powder
  • juice from one medium orange



  • Place all crust ingredients in food processor and pulse until a sticky dough is formed (mine gets into a ball).
  • Spread the crust dough evenly on freezable cake form and press down with spatula or spoon (even measuring cup will do). I use freezer-friendly glass form (see similar on Amazon) and place in freezer for 10 to 20 min until crust gets harder.


  • Place soaked cashews and poppy seeds in food processor and pulse until smooth (high speed food processor does best).
  • Place coconut oil in pan/skillet on stove top and melt on low heat. Then add to cashew and poppy seed mixture.
  • Next, add orange juice, carob powder and agave and mix well until combined with cashew mix. Spread the mix over crust and let sit in the freezer for about 30 minutes.

Recipe Notes

I always soak cashews and seeds overnight for better (and healthier results).
Some websites  (like this one ) share quick ways to make you cashews soft and ready to blend. However,  I prefer going the old fashioned way - soaking over night. There are numerous articles that talk about the benefits of soaking nuts and seeds - see that one and this one
If your crust looks dry when blending, try adding 1-2 tbsp of orange juice and proceed with pulsing. Drier crust usually results from too dry (not fresh) dates and/or raisins. 
I left some of the poppy seeds (soaked) out of the food processor to get more of the poppy feeling when consumed, but that is totally optional. 

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