Vegan Poppy Seed Cake
Description
Traditional German vegan poppy seed cake with a rich poppy seed filling and crumbly streusel topping. Perfect for coffee time!
Ingredients
For the Dough:
- 500g wheat flour (Type 405)
- 5 tbsp sugar
- 1/2 lemon zest
- Pinch of salt
- 250g cold vegan butter
- ~100ml cold water
For the Filling:
- 750ml plant-based milk
- 150g soft wheat semolina
- 37g vegan vanilla pudding powder
- 150g sugar
- 300g ground poppy seeds
- 50g vegan butter
For the Glaze:
- 100g powdered sugar
- ~2 tbsp lemon juice/water
Instructions
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Mix flour, sugar, lemon zest, and salt. Add cold vegan butter in flakes and work into a crumbly mixture. Add cold water gradually to form a smooth, non-sticky dough.
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Grease and flour a springform pan. Roll out about two-thirds of the dough to cover the bottom and sides. Chill for 30 minutes.
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Heat plant milk, add semolina and cook 2-3 minutes until thickened. Add pudding powder, sugar, and poppy seeds. Cook 4-5 minutes, stirring. Remove from heat, stir in vegan butter, and let cool.
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Preheat oven to 180°C (convection). Spread poppy seed filling on the dough. Crumble remaining dough on top. Bake 50-60 minutes, covering if streusel browns too quickly.
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For glaze, mix powdered sugar with lemon juice until smooth. Drizzle over streusel and let dry.
Notes
Special tip: “The thicker the poppy seed layer, the better”
Use 18cm pan for thick poppy seed layer or 26cm for normal thickness.
Source: https://www.zuckerjagdwurst.com/de/rezepte/veganer-mohnkuchen