Growing up in Germany, I used to love poppy seed cakes from the bakery. Since when I was a kid and before I became vegan. My most favourite ones where the ones with streusels and a particularly thick and creamy poppy seed layer.
I missed this cake so much, that I had to veganize it! Home baked it tastes even better and juicier and the crumbs are much crisper and tastier.
Refrigerated this poppy seed cake stays fresh and tasty for about three days, so you can easily prepare it in advance. I love to bring it to buffets and parties. Already cut into slices, so I can keep a good part of it at home just for myself.

Ingredients for 1 baking tray:

Dough:
360 g flour
2 tsp baking powder
180 g vegan butter, room temperature
180 g sugar
1 tbsp egg replacement (or gram flour or soy flour), mixed with 3 tbsp of water
1 pinch of salt

Poppy seed layer:
1 l soy milk
500 ml water
250 g sugar
1 tsp vanilla sugar
175 g semolina
30 g vanilla custard powder
600 g poppy seeds
250 g vegan butter, room temperature
200 ml vegan cream
3 tbsp egg replacement (or gram flour or soy flour), mixed with 9 tbsp of water
20 ml Amaretto
20 ml Rum
1 pinch of salt

Streusel:
150 g vegan butter, room temperature
150 g sugar
250 g flour
1 tsp baking powder
1 pinch of salt

Directions:

Dough:
Use a food processor or mixer to blend in the vegan butter, sugar, salt and egg replacement until it is creamy. Add the flour and baking powder until you’ve got a firm dough. You may need to use your hands at the end for that. Wrap the dough in cling film and refrigerate for 30 minutes

Poppy seed layer:
Ground the poppy seeds with a mortar or in a food processor. You can also purchase grounded ones in advance.
Use a large sauce pan and bring soy milk, water, salt, vanilla sugar and sugar to a boil.
Mix the poppy seeds with semolina and custard powder. Stir that mixture slowly into the boiling milk. Simmer for about 2 minutes. Remove the pot from the heat and stir in the vegan butter until it has dissolved. Then stir in Amaretto and rum. Allow the poppy seed mixture to cool down completely.
Stir in the vegan cream and the egg replacement. The easiest way is to use the dough hook of a food processor for that

Preheat the oven to 180 ° C top and bottom heat.

Streusel:
Blend together all the ingredients in a food processor.

Roll out the dough on a deep baking tray with baking paper.
Spread the poppy seed mixture on the dough and cover generously with sprinkles.

Bake for about 60 minutes. If you find the crumbs too pale in the end, you can turn up the heat of the oven for a few minutes.
Let the cake cool down before you cut it.

Enjoy!

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Poppy Seed Streusel Cake - a whole baking tray - vegan
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