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Easy vegan poppyseed cake
When I was in Austria recently I made this cake for my family, none of which are vegan (apart from my mum who's a veggie vegan now) and everyone loved it. But the biggest compliment came from my step granny who has made poppyseed cakes and poppyseed strudels (yes, it's a thing in Austria) all her life and she mentioned three times how much she enjoyed it! So have a try yourself, it's really easy and the perfect cake to have in the afternoon with some coffee or tea.
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Make sure you grind the poppyseeds before you add them to the other ingredients, the flavour will be more intense and the texture will be better as well.
My poppyseed cake recipe is light, yet moist because I used soy yoghurt. It gives it a more smooth aroma and brings out the flavour of the other ingredients more. I used the original Alpro soy yoghurt which has a bit of sugar in it. If you prefer your cakes less sweet use the no sugar Alpro version. I haven't tried coconut yoghurt, but I don't think it would work as well because it will melt in the heat, so best to stick to soy yoghurt or vegan oat-based yoghurt should work as well.
When I first made my poppyseed cake, posted the above image on my instagram and asked whether you guys wanted to have the recipe I got so many comments! So this photo started it all! And the funniest thing is that I first came up with the recipe after an evening out and after quite a few glasses of prosecco! ;-) But somehow the experiment worked! And I really want to hear from you in the comments what you think after you made the cake. Let me know your feedback please.
As mentioned above, make sure you grind the poppyseeds well in order for the cake to hold together well. You can either do that using a blender or also a mortar and pestle or a food processor. Enjoy!
INGREDIENTS (12 slices):
- 100g poppyseeds (best are ground ones but you can grind them yourself, see recipe)
- 200g self raising flour
- 200g caster sugar
- 200ml soy yoghurt
- 100ml sunflower oil
- 3 caps of rum (optional but recommended)
- 2 tsp vanilla essence
- 1 tsp baking powder
- 1 tbsp apple cider vinegar
Preheat your oven to 180C/360F).
If you can get get ground poppyseeds, but if you can't you can grind them yourself (here in London I could only find the non-ground ones). I just put 100g of poppyseeds in a blender (or a food processor might work even better) and blended them a few times (I had to shake the cup because they were sticking to the sides) until they were nicely ground. Grinding is important because you get a much more intense aroma and the cake becomes more smooth and holds together better.
Add the ground poppyseeds together with all other ingredients from step 2 to a large bowl and then mix until with a ladle until you get a smooth dough (make sure there are no lumps).
Grease a 20cm baking tin and line with baking paper and pour the dough into the tin.
Bake the cake for 35min.
Let cool down and dust with icing sugar. For me there is nothing better than having a slice of cake in the afternoon with some coffee or tea, especially in the colder months. It's pure indulgence and part of balanced diet (at least that's what I am telling myself haha). Enjoy!
And if you liked my vegan poppyseed cake then also try my super easy vegan blueberry cake. My quickest cake ever and one of my mum's favourites (she makes it all the time now). Find the recipe here.
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