1. 1

   Step 1

   Preheat the oven to 180 °C (top/bottom heat). Grease a 22 cm springform pan and line the bottom with parchment paper.

2. 2

   Step 2

   For the shortcrust pastry, mix 240 g flour, 120 g sugar, 1 tsp baking powder, and 1 pinch of salt in a bowl.

3. 3

   Step 3

   Add 120 g vegan butter in pieces and knead briefly until a smooth dough forms.

4. 4

   Step 4

   Press the dough evenly into the pan, forming an edge. Chill the pan until ready for the next step.

5. 5

   Step 5

   For the filling, whisk 2 packets of vanilla pudding powder into 80 ml of the 700 ml plant-based milk until smooth.

6. 6

   Step 6

   Bring the remaining plant-based milk with 100 g sugar to a boil in a saucepan.

7. 7

   Step 7

   Stir in the dissolved pudding powder, let it boil briefly, and stir in 200 g ground poppy seeds. Let it cool slightly.

8. 8

   Step 8

   Spread the poppy seed pudding mixture onto the prepared shortcrust base in the pan.

9. 9

   Step 9

   For the streusel, knead together 120 g flour, 60 g brown sugar, 1 packet vanilla sugar, 1 pinch of salt, and 60 g cold vegan butter.

10. 10

    Step 10

    Distribute the streusel evenly over the poppy seed filling.

11. 11

    Step 11

    Bake the cake for approx. 45 minutes. Then turn off the oven and let the cake rest for 5 minutes with the door slightly ajar.

    Timer 50 min
12. 12

    Step 12

    Remove the cake from the oven and let it cool completely on a wire rack.

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