Poppyseed Cake (Vegan, Gluten-free, Yeast Free, No refined Sugar, No added Oil)

Vegan Gluten-free Dairy-free Refined Sugar Free Poppyseed Cake Mohnkuchen Recipe Rezept
Print Friendly

After I created a super yummy recipe for classic German poppyseed cake I couldn’t stop thinking about a yeast free version. So last weekend I started working on it.

And here it is: a vegan, gluten-free and yeast-free version that does not lack any flavour or yummyness 😉

No refined sugar was used, it is sweetened by dates 🙂

For a 21cm spring from you’ll need:

For the crust:
2/3 cup (95g) rice flour
1/3 cup (45g) buckwheat flour
1 tablespoon fiber husk
1/2 teaspoon baking powder
1 pinch salt (optional)

1/4 cup (35g) dates + 1/3 cup water
1/8 cup coconut oil (melted)
1 teaspoon tahini

For the filling:
1 3/4 cup (265g) poppy seeds
1 cup (140g) dates
2 cups (500ml) unsweetened almond milk (best home-made, see here)
1 tablespoon fiber husk
3 tablespoon (30g) corn starch
2-3 additional tablespoon water (if needed)

For the crumbles:
1/2 cup (70g) rice flour
1 teaspoon fiber husk

1/4 cup (35g) dates + 1/3 cup water
1/8 cup coconut oil (melted)
1 teaspoon tahini

Preparation:

1. Best to start with the poppy seeds. This way they are cooled down when the dough is ready. Grind the poppy seeds and place aside.

Vegan Gluten-free Mohnkuchen Poppyseed Cake

2. In a pot, bring half the almond milk (1 cup) gently to the boil. In the meantime, blend the rest of almond milk (1 cup) with the dates until smooth. At the end, add the cornstarch and blend once more.

3. When the almond milk is boiling, take the pot off the stove and pour in the poppy seeds and date cream. Stir well let thicken up shortly. Then place aside and let cool down properly.

Vegan Gluten-free Mohnkuchen Poppyseed Cake

4. Preheat the oven to 190°C. For the crust, mix the dry ingredients (buckwheat flour, brown rice flour, fiber husk, baking powder, salt) in a medium sized bowl. I also sift it through a fine colander.

Vegan Gluten-free Mohnkuchen Poppy Seed Cake

5. Blend the dates with the water until smooth and add with the tahini to the flour mixture. Stir well to combine.

6. The dough should be dry enough and moist enough to be formed into a ball. Add additional water if needed.

Vegan Gluten-free Mohnkuchen Poppy Seed Cake

7. In the meantime, prepare the crumbles by mixing the dry ingredients in a bowl. Blend the dates with the water until smooth and add with the tahini to the flour mixture. Stir well to combine until crumbles form.

Vegan Gluten-free Dairy-free Refined Sugar Free Poppyseed Cake Mohnkuchen Recipe Rezept

8. Line the bottom of the spring form with some parchment paper. Put the dough into the spring form and spread and press it evenly to the borders. If the dough is too sticky, dip your fingers in flour.

Vegan Gluten-free Dairy-free Refined Sugar Free Poppyseed Cake Mohnkuchen Recipe Rezept

9. Then pour the poppy seed mixture on top and spread evenly and sprinkle crumbles on top.

Vegan Gluten-free Dairy-free Refined Sugar Free Poppyseed Cake Mohnkuchen Recipe Rezept

Vegan Gluten-free Dairy-free Refined Sugar Free Poppyseed Cake Mohnkuchen Recipe Rezept

10. Place in the oven and bake at 190°C for approx. 20 minutes. Cover the cake with a loosely placed sheet of aluminum foil. This way the crumbles won’t burn. Let cool down a little before taking out of the spring form and let then cool down properly on a cooling rack.

Vegan Gluten-free Dairy-free Refined Sugar Free Poppyseed Cake Mohnkuchen Recipe Rezept

Enjoy! 🙂

Vegan Gluten-free Dairy-free Refined Sugar Free Poppyseed Cake Mohnkuchen Recipe Rezept

Share this:

You may also like / Das könnte dir auch gefallen:

Leave a Reply

Your email address will not be published. Required fields are marked *