If you love the classic German poppy seed cake but are looking for a healthier way to prepare it, you’ve come to the right place. You can make this cute roll both ways with our easy recipe vegan and sugar freewith a few simple ingredients.
Known as poppy seed cake, Poppy seed cake is incredibly popular in Germany, where it is often baked at Easter and Christmas. The classic recipe consists of a Roll of sweet yeast bread with a rich filling of ground poppy seeds. Since both the dough and the filling contain butter, eggs and milk, it is not suitable for egg and milk allergy sufferers or vegans.
But no worry! We made our poppy seed rolls without butter and eggs, perfect for everyone to enjoy. We also swapped out refined white sugar for a drizzle of maple syrup healthy dates for extra goodness. Every disc bursts with wonder floral and fruity taste of poppies. It will surprise you with its super spongy texture — and believe us, the cake doesn’t last long after baking!
We made the dough with a simple mixture of flour, whole wheat flour, and instant yeast, all sweetened with maple syrup. Then we swapped eggs and butter for olive oil and oat milk. For the filling, we soaked whole poppy seeds and dates in hot plant milk and then mixed them with nut butter to form a paste. Finally, we spiced it up with cinnamon and orange zest for a tasty finish.
Although the traditional filling is made with ground poppy seeds, you can still make them with whole ones. We’ve found that soaking in milk for 30 minutes and then mixing them together makes them much softer and chewy. So don’t worry if you can’t find ground poppy seeds at your local store, the filling tastes just as good as the whole ones and has one nice crispy feeling to.
Follow our quick step-by-step recipe, and in no time you have a delicious poppy seed cake. Once crisp and golden, serve with a drizzle of frosting and enjoy with a hot cup of coffee – happiness is guaranteed!