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Vegan Poppy Seed Cake

This delicious vegan Poppy Seed Cake has a deliciously unique and nutty flavor of poppy seeds, with a rich fruit layer and homemade buttercream. The addition of sparkling water lends an unexpected lightness to the batter, making this cake as fluffy as it is flavorful.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 830 kcal
Course: Dessert
Cuisine: European

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 boiling water
  • 1 c walnuts or pecans, finely chopped
  • 1 c fruit spread opt for sugarless fruit spread
For the frosting and decoration
  • 1 c unsalted vegan butter I recommend Miyoko's
  • 1 c powdered sugar
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon almond or oat milk
  • ⅓ c walnuts chopped

Instructions

To make a cake
    Cup of Yum
  1. Preheat the oven to 355 F and line a 8-inch cake pan with a parchment paper.
  2. 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.
  3. 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.
  4. 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
  1. 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
  1. 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.
  2. Place a second layer of the cake on top of fruit covered layered and set aside.
To make a frosting
  1. 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
  1. 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.
  2. 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

  • Don't overmix the batter: When combining the ingredients, stir until just combined. Overmixing can result in a tough texture in your poppy seed cake.
  • Prepare your frosting: Beat the vegan butter until fluffy before adding the powdered sugar. This will help guarantee a smooth and light frosting for your poppy seed cake.
  • Frosting options: Replace the vegan butter in the frosting with vegan cream cheese for a creamier texture.
  • Butter: You can use regular butter if you do not follow a vegan diet.
  • Cake doneness: The easiest way to check is by inserting a toothpick into the center of the cake. The cake is done if it comes out clean or with a few crumbs attached.
  • Refrigerator: Once cooled, place the cake in an airtight container. If you don't have one big enough, you can also wrap it tightly in cling film or aluminum foil.
  • It should last for about three to five days in the fridge. When you're ready to serve it again, take it out and let it come to room temperature.
  • Freezing: Properly stored, the cake will maintain the best quality for about two to three months, but will remain safe beyond that time.
  • To freeze, wrap your cake tightly with aluminum foil or plastic freezer wrap or place it in heavy-duty freezer bags.When you're ready to eat your frozen cake, thaw it in the refrigerator overnight.

Nutrition Information

Calories 830kcal (42%) Carbohydrates 95g (32%) Protein 8g (16%) Fat 48g (74%) Saturated Fat 7g (35%) Polyunsaturated Fat 19g Monounsaturated Fat 20g Trans Fat 4g Sodium 505mg (21%) Potassium 248mg (7%) Fiber 4g (16%) Sugar 57g (114%) Vitamin A 4IU (0%) Vitamin C 5mg (6%) Calcium 254mg (25%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 830

% 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.