Vegan poppy seed cake with streusel
by Tavolino
A classic, moist poppy seed cake with a crispy shortcrust base, creamy poppy seed pudding filling, and golden-brown streusel, completely free of animal products.
Ingredients
- Flour (for shortcrust pastry) 240 g
- Sugar (for shortcrust pastry) 120 g
- Baking powder 1 tsp
- Salt 1 pinch
- Vegan butter (for shortcrust pastry) 120 g
- Vanilla pudding powder 2 packets
- Plant-based milk 700 ml
- Ground poppy seeds 200 g
- Sugar (for filling) 100 g
- Flour (for streusel) 120 g
- Brown sugar 60 g
- Vanilla sugar 1 packet
- Salt (for streusel) 1 pinch
- Vegan butter (for streusel) 60 g
Preparation
- 1
Preheat the oven to 180 °C (top/bottom heat). Grease a 22 cm springform pan and line the bottom with parchment paper.
- 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
Add 120 g vegan butter in pieces and knead briefly until a smooth dough forms.
- 4
Press the dough evenly into the pan, forming an edge. Chill the pan until ready for the next 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
Bring the remaining plant-based milk with 100 g sugar to a boil in a saucepan.
- 7
Stir in the dissolved pudding powder, let it boil briefly, and stir in 200 g ground poppy seeds. Let it cool slightly.
- 8
Spread the poppy seed pudding mixture onto the prepared shortcrust base in the pan.
- 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
Distribute the streusel evenly over the poppy seed filling.
- 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.
- 12
Remove the cake from the oven and let it cool completely on a wire rack.