Vegan Mohnkuchen (Poppy Seed Cake)

Delight your taste buds with this Vegan Mohnkuchen, a soft and moist poppy seed cake that pairs nostalgic German tradition with modern plant-based baking. Bursting with nutty poppy seeds and brightened by zesty lemon, this cake achieves its tender crumb with a combination of vegan buttermilk (created from almond milk and apple cider vinegar), apple sauce, and a hint of vanilla. Topped with a tangy lemon glaze, this irresistible dessert is perfect for teatime or special occasions. Quick to prepare in just 20 minutes and naturally sweetened with coconut sugar, it’s not only dairy-free and egg-free but also an ideal treat for vegans and anyone seeking wholesome indulgence. Whether you're craving a twist on classic Mohnkuchen or a crowd-pleasing vegan dessert, this recipe will deliver both flavor and comfort.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 10

Ingredients

• 250 g all-purpose flour
• 150 g coconut sugar
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 100 g poppy seeds
• 240 ml unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 80 ml vegetable oil
• 120 g apple sauce
• 100 g powdered sugar
• 2 tbsp lemon juice

Directions

Step 1

Preheat your oven to 180°C (356°F) and grease a 9-inch (23 cm) round cake pan or line it with parchment paper.

Step 2

In a large mixing bowl, sift together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt.

Step 3

Add the poppy seeds to the dry mixture and stir to combine.

Step 4

In a separate bowl, mix the almond milk with apple cider vinegar and let it sit for a few minutes to curdle, creating vegan buttermilk.

Step 5

To the buttermilk mixture, add the vanilla extract, lemon zest, vegetable oil, and apple sauce. Mix well.

Step 6

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.

Step 7

Transfer the batter to the prepared cake pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10

For the glaze, mix powdered sugar with lemon juice. Adjust the consistency by adding more powdered sugar or a few drops of water if necessary.

Step 11

Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Step 12

Serve the Vegan Mohnkuchen at room temperature and enjoy your delicious vegan poppy seed cake.

Nutrition Facts

Serving size	(1122.0g)

Amount per serving	% Daily Value*
Calories	3159.1

Total Fat 118.6g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 46.1g
Cholesterol 0mg	0%
Sodium 2747.5mg	0%
Total Carbohydrate 504.3g	0%
Dietary Fiber 30.1g	0%
Total Sugars 270.9g
Protein 46.0g	0%

Vitamin D 89.1IU	0%
Calcium 1932.1mg	0%
Iron 26.1mg	0%
Potassium 1240.0mg	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: 32.7%

Protein: 5.6%

Carbs: 61.7%