Vegan Poppy Seed Cake with Crumble Topping | Easy Recipe
This poppy seed cake is a classic German cake and one of our favorites. Here's the vegan recipe that you can prepare on a sheetpan or in a springform pan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Springform pan
- Kitchen scale
- Microplane
- Baking sheet
- Oven
- Stove
- Pot
- Refrigerator
- Mixing bowl
- Fork
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
- Aluminum foil
- Cooling rack
Ingredients
- 500 g (4 cups) flour
- 5 tbsp sugar
- 1/2 lemon (zest)
- 1/4 tsp salt
- 250 g (2.25 sticks) cold vegan butter
- approx. 8 tbsp ice-cold water
- vegan butter for greasing
- flour for dusting
- 750 ml (3 cups) plant-based milk
- 150 g (1 cup) finer semolina (not the coarse one)
- 37 g (1.5 oz) vanilla custard powder
- 150 g (0.75 cups) sugar
- 300 g (10.5 oz) ground poppy seeds
- 50 g (0.25 cup) vegan butter
- 100 g (0.75 cups) confectioner’s sugar
- approx. 2 tbsp lemon juice or water
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