Dairy-Free Mohnkuchen (Poppy Seed Cake)

Indulge in the delicate, nutty flavors of this Dairy-Free Mohnkuchen (Poppy Seed Cake), a modern twist on the classic German dessert. Bursting with velvety poppy seed filling, simmered in creamy almond milk, this moist and tender cake is completely dairy-free, making it a perfect treat for those with dietary restrictions. The recipe beautifully balances rich nutty notes with a zesty hint of lemon zest, while vanilla extract and a light, airy texture elevate every bite. Quick to prepare and oven-ready in just 15 minutes, this poppy seed cake is ideal for a cozy afternoon tea or an elegant dessert centerpiece. Serve it plain, dusted with powdered sugar, or drizzle it with a tangy lemon glaze for an irresistible finishing touch. Perfect for celebrations or everyday indulgence, this dairy-free creation honors tradition while embracing a health-conscious twist.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 10

Ingredients

• 150 grams Poppy seeds
• 250 milliliters Almond milk
• 200 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 150 grams Granulated sugar
• 2 teaspoons Vanilla extract
• 100 milliliters Vegetable oil
• 3 Eggs
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) springform pan with vegetable oil or line it with parchment paper.

Step 2

In a medium saucepan, combine the poppy seeds and almond milk. Heat over medium heat until it reaches a simmer. Reduce the heat and let it cook gently for about 10 minutes, stirring occasionally, until the poppy seeds absorb most of the milk. Remove from heat and allow it to cool slightly.

Step 3

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 4

In another large bowl, beat the eggs and granulated sugar together until light and frothy. Add vanilla extract, vegetable oil, and lemon zest, mixing until combined.

Step 5

Add the cooled poppy seed mixture to the egg mixture and stir to combine.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Step 7

Pour the batter into the prepared springform pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Serve the cake as is, or with a dusting of powdered sugar or a simple lemon glaze for an extra touch.

Nutrition Facts

Serving size	(1027.4g)

Amount per serving	% Daily Value*
Calories	3203.0

Total Fat 170.8g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 57.5g
Cholesterol 558mg	0%
Sodium 3102.9mg	0%
Total Carbohydrate 371.5g	0%
Dietary Fiber 35.0g	0%
Total Sugars 175.1g
Protein 68.3g	0%

Vitamin D 205.5IU	0%
Calcium 2680.2mg	0%
Iron 27.2mg	0%
Potassium 1587.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 8.3%

Carbs: 45.1%