After I created a super yummy recipe for classic German poppyseed cake I couldn’t stop thinking about a yeast free version. So last weekend I started working on it.
And here it is: a vegan, gluten-free and yeast-free version that does not lack any flavour or yummyness 😉
I have once again used dates for sweetening – and they did a great job!
For a 21cm spring from you’ll need:
For the crust:
1/2 cup (70g) buckwheat flour
1/2 cup (70g) brown rice flour
1 heaped tablespoon fiber husk
1 teaspoon baking powder
1 pinch salt
1/4 cup (35g) dates + 1/3 cup water
1/8 cup coconut oil (melted)
For the filling:
1 3/4 cup (265g) poppy seeds
1 cup (140g) dates
2 cup unsweetened almond milk (best home-made, see here)
1 tablespoon fiber husk
3 heaped tablespoon (30g) corn starch
For the crumbles:
1/2 cup brown rice flour
1 teaspoon fiber husk
2 tablespoon (10g) coconut sugar
3 tablespoon (15g) coconut oil (melted)
3-4 tablespoon water
Best to start with the poppy seeds. This way they are cooled down when the dough is ready.
Grind the poppy seeds and place aside.
Soak the dates in 1 cup of almond milk.
Put the rest of the almond milk (1 cup) into a pot and bring gently to boil.
In the meantime, blend the dates to a fine cream. I use the personal blender for this – works great! At the end, add the cornstarch and blend once more.
When the almond milk is boiling, take the pot from the stove and pour in the poppy seeds and date cream. Stir well and bring to boil again shortly.
Then place aside and let cool down properly.
For the crust, mix the dry ingredients (buckwheat flour, brown rice flour, fiber husk, baking powder, salt) in a medium sized bowl. I sift it through a fine colander.
Blend the dates with the water until they are a fine cream.
Pour the date cream into the bowl with the flour mixture. Stir well to combine.
The dough should be dry enough to be formed into a ball. Place the dough ball back into the bowl and let rest in the fridge while preparing the rest.
Preheat the oven to 190°C.
In the meantime, prepare the crumbles.
Melt the coconut oil and put it into a bowl. Add the water, coconut sugar and fiber husk and whisk to dissolve as much as possible.
Add the rice flour and stir well. Place aside.
Line the bottom of the spring form with some parchment paper. Put the dough into the spring form and spread and press it evenly to the borders.
Then pour the poppy seed mixture on top and spread evenly.
Form crumbles with your (clean) hands and sprinkle them evenly on top of the poppy seed mixture.
Place in the oven and bake at 190°C for approx. 20 minutes. Cover the cake with a loosely placed sheet of aluminum foil. This way the crumbles won’t burn.
Let cool down a little before taking out of the spring form and let then cool down properly on a cooling rack.