How to make Poppy Seed Cake

BY FOODACIOUSLY

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Our spongy poppy seed cake is a vegan and sugar-free take on the classic german sweet roll.

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Drizzle it with icing and savour its wonderful floral and fruity notes.

dairyfree
vegan
lowcalorie
lowfat
lowcarbs
Step 1

Soak the poppy seeds and dates in a bowl with hot milk for 30 minutes.

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Step 2

Combine all the dough ingredients in a bowl.

Step 3Part 1

Knead the dough for 5 minutes until it's smooth and elastic.

Step 3Part 2

Then, prove it for 30 minutes in a bowl greased with oil and wrapped in cling film.

Step 4

Meanwhile, blitz soaked poppy seeds, dates, and milk in a blender. Then, mix them with nut butter, cinnamon, and orange zest.

Step 5Part 1

Roll out the dough into a 1 cm (1/2 in) thick rectangle. Then, cover it with the filling, spreading it to a 1 cm (1/2 in) thick layer.

Step 5Part 2

Starting at the short edge, roll up the dough over the filling forming a log, and place it seam-side down.

Step 6

Ease the cake into a loaf tin or roll it in a long sheet of parchment paper, leaving some space for the cake to rise. Then, prove it for 40 min.

Step 7Part 1

Bake the roll for 35 minutes at 180°C (355°F) until golden and crusty.

Step 7Part 2

Let it cool down and serve sliced.

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