Vegan Poppy Seed Cake
User Reviews
5
Vegan Poppy Seed Cake
Description
This vegan poppy seed cake begins by mixing dry ingredients—flour, sugar, poppy seeds, baking powder, and salt—with sparkling water, vanilla, and oil to form a thick batter with a texture like sour cream. Baking yields a moist cake with a clean crumb. A simple syrup of maple syrup, lemon juice, and water is brushed onto the cake halves to maintain moisture and add subtle sweetness.
A fruit layer made by soaking poppy seeds and mixing in finely chopped nuts and fruit spread is sandwiched between the cake layers, adding both texture and a mild fruity contrast. The frosting combines vegan butter, powdered sugar, vanilla, and almond milk for a smooth, creamy topping, finished with chopped walnuts for decoration and crunch.
This cake is carefully layered and sliced to maintain its structure while offering moistness, nutty poppy seed crunch, and fruity richness. It provides a dairy-free dessert with balanced sweetness and texture, suitable for those following vegan diets.
Handling the batter carefully to avoid toughening and achieving a light frosting by properly aerating vegan butter are important for the cake’s quality. The recipe offers options for substitutions and details on storage and freezing to preserve freshness.
Ingredients
For the cake
- 2 c all-purpose flour
- ½ c organic cane sugar
- 4 tablespoon poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 c sparkling water
- ¼ teaspoon vanilla extract
- 6 tablespoon neutral oil grape seed oil or sunflower oil
For the simple syrup
- ⅓ c maple syrup
- ½ c water
- 2 tsp lemon juice
For the fruit layer
- 3 tablespoon poppy seeds
- 2 c water boiling
- 1 c walnuts or pecans, finely chopped
- 1 c fruit spread opt for sugarless fruit spread
For the frosting and decoration
- 1 c vegan butter I recommend Miyoko's, unsalted
- 1 c powdered sugar
- 1 ½ teaspoon vanilla extract
- 1 tablespoon almond milk or oat milk
- ⅓ c walnuts chopped
Instructions
To make a cake
- Preheat the oven to 355 F and line a 8-inch cake pan with a parchment paper.
- In a large bowl whisk flour, sugar, poppy seeds, baking powder and salt. Stir in sparkling water, vanilla and oil and stir until just combined. If the batter comes out too dense, you can add a few more tablespoons of sparkling water. The batter should resemble a thick sour cream.
- Pour the batter into a pan and bake for 40-45 minutes or until the toothpick comes out clean. Reduce the oven to 350 F and line another baking dish with a parchment paper.
- Carefully invert the cake on the wire rack. Then, very thinly cut the dome off the top of the cake. Don’t discard it. Finally, using a long sharp knife, cut the cake in half.
To make the simple syrup
- In a small bowl whisk Maple syrup, lemon juice and water. Using a pastry brush cover one half of the cake with a syrup. You might have some leftovers of the syrup.
To make a fruit layer
- In a small bowl add poppy seeds and boiling water. Steep for 10 minutes and then carefully drain the water using a fine mash sieve. To the bowl with the softened poppy seeds add finely chopped walnuts and fruit spread. Liberally top a syrup-covered layer of the cake with a walnut and fruit mixture.
- Place a second layer of the cake on top of fruit covered layered and set aside.
To make a frosting
- In a large bowl beat softened vegan butter until fluffy. Slowly start adding powdered sugar followed by vanilla extract and plant milk. The frosting should be smooth and fluffy. Using a spatula, liberally cover the cake with a frosting.
To decorate the cake
- Place a sliced off dome of the cake on a baking sheet and toast for 5-7 minutes or until it’s starting to become dry. Remove from the oven, cool for a few minutes and pulse it in a food processor until crumbly.
- Using your hands gently pat crumbles on sides of the cake. Sprinkle the top of cake with ⅓ c of chopped walnuts and place the cake in a refrigerator to set.
Notes
- Mix the batter only until just combined to avoid a tough texture in the cake.
- Beat vegan butter well before adding powdered sugar to create a light, smooth frosting.
- You may substitute vegan cream cheese for vegan butter in the frosting for a creamier texture.
- Regular butter can be used if not following a vegan diet.
- Check cake doneness by inserting a toothpick; it's done when clean or with a few crumbs.
- Store the cake in an airtight container or wrap tightly; it stays fresh 3-5 days in the refrigerator.
- Freeze wrapped cake tightly to maintain quality for 2-3 months; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 830 kcal
% Daily Value*
| Calories | 830kcal | 42% |
| Carbohydrates | 95g | 32% |
| Protein | 8g | 16% |
| Fat | 48g | 74% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 4g | 200% |
| Sodium | 505mg | 21% |
| Potassium | 248mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 57g | 114% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 254mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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