Triple-Layer Vanilla-Berry Poppy Seed Delight

Instructions

1. Let's start with some prep work. The night before you plan to make this dessert, place your can of coconut milk in the refrigerator. This will help separate the cream from the water.
2. When you're ready to begin, preheat your oven to 180°C (350°F) and line a 20 x 30cm (8 x 12 inch) cake pan with parchment paper.
3. In a large mixing bowl, combine the flour, baking powder, and sugar. Give it a quick whisk to blend.
4. In another bowl, mix together the soy milk, sunflower oil, and vegan egg replacer.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Now fold in the ground poppy seeds and apple cider vinegar. The vinegar might make the batter fizz a little - that's normal!
6. Pour the batter into your prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cake is cooling, let's make our vanilla cream. Open your chilled can of coconut milk and scoop out only the solid cream on top (save the water for smoothies!).
9. In a large bowl, whip the vegan whipped cream until soft peaks form. Add the instant vanilla pudding powder and whip again until well combined.
10. Gently fold in the chilled coconut cream until everything is smooth and well incorporated.
11. Once your cake is completely cool, spread the vanilla cream evenly over the top. Pop it in the fridge for about an hour to set.
12. Now for our fruity topping! In a saucepan, combine the frozen forest fruits and sugar. Cook over medium heat until the fruits are soft and have released their juices.
13. In a separate small saucepan, prepare the agar according to the package instructions.
14. Once the agar is ready, stir it into the fruit mixture. Remove from heat and let it cool slightly - you want it to still be pourable but not hot enough to melt your cream layer.
15. Take your cake out of the fridge and carefully pour the fruit topping over the vanilla cream layer. Tilt the cake gently to ensure even coverage.
16. Return the cake to the refrigerator and let it chill for at least 2 hours, or until the fruit layer is completely set.
17. When you're ready to serve, use a sharp knife dipped in hot water to cut clean slices. Wipe the knife between cuts for the prettiest presentation.
18. This Triple-Layer Forest Berry Poppy Seed Delight is best enjoyed within 2-3 days. Store it covered in the refrigerator - if it lasts that long!