Vegan Poppy Seed Cake. Stunning and absolutely delicious egg-free and dairy-free cake made with real poppy seeds, rich fruit layer and homemade buttercream. This easy vegan dessert will brighten up any occasion.
I don't make cakes often especially layer cakes.
But when I do, it has to be something special.
This vegan Poppyseed Cake is a real deal. It's perfectly moist, loaded with poppy seeds, flavor but also a crispy outer layer.
It's so delicious, you can't even tell it's vegan. On top of all, this cake is really easy to make.
📋 Ingredients
This eggless poppy seed cake is made with simple ingredients.
- flour - I used all-purpose flour
- sugar - cane sugar and powdered sugar
- sparkling water
- neutral oil like grape seed oil, sunflower or avocado. Make sure the oil doesn't have any scent
- poppy seeds - you can find them in the grocery stores in the spice aisle
- baking powder
- vanilla extract
- salt
- butter - is used for buttercream and I recommend using unsalted vegan butter. Miyoko's unsalted butter is my favorite
- Maple syrup is used for simple syrup
- lemon juice is used for simple syrup
- fruit spread - try to find sugar-free fruit spreads or jams. I love the St Dalfour brand found in most grocery stores
- plant milk - almond or oat milk
🔪 Instructions
1. 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.
Pour the batter into a parchment lined 8-inch cake pan and bake at 355 F for 40-45 minutes or until the toothpick comes out clean.
2. 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 sharp long knife, cut the cake in half.
3. In a small bowl whisk Maple syrup, lemon juice and water. Using a pastry brush cover one half of the cake with a syrup.
4. In another 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.
5. Place a second layer of the cake on top of fruit covered layered and set aside.
6. 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.
7. Place a sliced off dome of the cake on a baking sheet and toast at 350 F 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.
8. Using your hands gently pat crumbles on sides of the cake. Sprinkle the top of cake with chopped walnuts and place the cake in a refrigerator to set.
This best vegan poppy seed cake is delicious if you eat it right away. However as the flavor meld and marry, it becomes even more decadent to the nest day.
💭 Storing Tips
My healthy poppy seed cake should be stored in a refrigerator where it will keep for 3 to 5 days.
🍰 Similar Recipes
If you're looking for a quick overview of the recipe, check out my Poppy Seed Cake web-story.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Vegan Poppy Seed Layer Cake
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
- 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.
Ashton says
This recipe is SO good! I made it for Ostara and had to make it again for Mother's day this weekend. Followed the recipe to a T. Definitely going into my recipe book. Thank you!
Iryna says
Ashton, thank you so much for your comment and a 5-star rating! I'm happy you liked this cake as much as I did.
Mashka says
Wow! This cake is wow! I'm not a vegan, but decided to cook it and it was a right decision. Yummy and tender, and quite easy to make. Thank you!
Mashka says
Yummy!!!