If you love the classic German poppy seed cake, but you're looking for a healthier way of preparing it, you've come to the right place. With our easy recipe, you can make this sweet roll both vegan and sugar-free, using a few simple ingredients.
Known as mohnkuchen, poppy seed cake is incredibly popular in Germany, where it's often baked to celebrate Easter and Christmas festivities. The classic recipe consists of a roll of sweet yeast bread with a rich filling of ground poppy seeds. As both the dough and the filling contain butter, eggs, and milk, it isn't suitable for those with egg and dairy allergies or following a vegan diet.
But worry not! We made our poppy seed roll without butter and eggs, perfect for everyone to enjoy. Plus, we swapped refined white sugar with a splash of maple syrup and wholesome dates for extra goodness. Each slice bursts with the wonderful floral and fruit flavour of poppy seeds. It will surprise you with its super spongy texture — and believe us, the cake won't last long once baked!
We made the dough with a simple mix of plain flour, wholewheat flour and instant yeast, all sweetened with maple syrup. Then, we swapped eggs and butter with olive oil and oat milk. For the filling, we soaked whole poppy seeds and dates in hot plant-based milk and then blended them into a paste with nut butter. Finally, we spiced it with cinnamon and orange zest for a tasty finish.
Although the traditional filling is prepared with ground poppy seeds, you can still make it with the whole ones. We found that soaking them in milk for 30 minutes and then blending them makes them much softer and chewier. So, don't worry if you can't find ground poppy seeds at your local store, the filling will taste just as good with the whole ones, and will have a nice crunchy feel too.
Follow our quick step-by-step recipe, and you'll have a delicious poppy seed cake in no time. Once crusty and golden, serve with a drizzle of icing, and savour it with a hot cup of coffee — happiness is guaranteed!