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Vegan Poppy Seed Cake
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Vegan Poppy Seed Layer Cake

Vegan Poppy Seed Cake. Stunning and absolutely delicious egg-free and dairy-free cake made with real poppy seeds, reach fruit layer and homemade buttercream. This easy vegan dessert will brighten up any occasion. 
Course Dessert
Cuisine European
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Iryna

Ingredients

For the cake

For the simple syrup

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

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.

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