Looking for a cake that will refresh your holiday table and add a touch of modernity? Our Vegan Sunflower Cake by our Nut-Lover Marta Ostrowska (@extravegancja) is a perfect proposal for Easter and spring garden gatherings. It combines a fluffy, dark coffee-flavored sponge cake, crunchy sunflower seeds, and a velvety peanut cream, creating an irresistible composition.
A spring dessert with character
Sunflower cake is a dessert that delights with contrasts. Thanks to the addition of blackcurrant jam, the dessert gains a fruity tartness that perfectly balances the sweetness of caramelized sunflower seeds, reminiscent of awakening spring nature. This is a proposal for those who are looking for a delicious, vegan cake that will impress not only with its taste but also with its elegant appearance on the holiday tablecloth.
Recipe for Vegan Sunflower Cake (30x20 cm pan)
Cake ingredients:
-
315 g wheat or spelt flour
-
265 g sugar or erythritol
-
300 ml coffee (strong coffee)
-
50 g cocoa
-
125 ml vegetable oil
-
1 tbsp apple cider vinegar
-
2 tsp baking powder
-
Pinch of salt
Ingredients for peanut cream:
-
250 g vegan butter
-
240 ml maple syrup
-
120 g “Peanoot Butter” Good Noot
-
1 tbsp coconut oil
-
250 g roasted sunflower seeds in caramel
-
Blackcurrant jam (for layering)
Ingredients for the glaze:
-
60 g vegan cream (or thick coconut yogurt)
-
50 g vegan butter
-
50 g powdered sugar
-
30 g cocoa
-
1 tbsp maple syrup
-
100 g sunflower seeds in caramel (for decoration)
Method of preparation:
-
Baking the base: In a large bowl, mix the dry ingredients (flour, baking powder, cocoa, sugar, salt). Add the coffee infused with vinegar and mix. Finally, stir in the oil. Bake at 180°C for 35-40 minutes (until a wooden skewer comes out clean). Once baked, cool completely and cut into two layers.
-
Peanut mixture: Blend the smooth Peanoot Butter peanut paste from Good Noot with maple syrup and coconut oil. Chill in the refrigerator.
-
Preparing the cream: Beat the softened vegan butter until light and fluffy. Gradually add the chilled peanut mixture, continuing to beat. Finally, stir in 250 g of caramelized sunflower seeds.
-
Assembling the sunflower cake: Spread blackcurrant jam on the first cake layer, spoon on the fluffy peanut cream, and cover with the second layer. Place the entire cake in the refrigerator.
-
Chocolate glaze: In a saucepan, heat the vegan butter, cream, and sugar. Once combined, add the cocoa and maple syrup. Stir until a smooth, glossy mixture is formed.
-
Decorating the cake: Spread the slightly cooled glaze over the top of the cake and sprinkle generously with the remaining crunchy sunflower seeds.
Prepare for spring holidays with Good Noot!
The secret to successful baking lies in quality. Our peanut butter is 100% roasted nuts - it will make your Easter Sunflower Cake taste incredibly delicious.
👉 ORDER HERE: 100% PEANOOT BUTTER 300g peanut butter
👉 Discover the entire Good Noot family of nut butters and pastes
