This vegan poppy seed cake is a classic German poppy seed cake recipe – rich, moist, and dairy-free with a creamy poppy seed pudding filling and crisp crumble topping. Easy to make, freezer friendly, and perfect for holidays or weekend baking.
German Poppy Seed Crumble Cake (Vegan)
A traditional Mohnkuchen (German poppy seed cake) is beloved for its nutty, aromatic filling and crisp, buttery streusel topping. This vegan version keeps everything you love:
- tender shortcrust base
- creamy, rich poppy seed filling
- crunchy crumble topping
Perfect for weekend coffee, holidays, birthdays, potlucks, or anytime you crave a classic European dessert.
Ingredients for Vegan Poppy Seed Crumble Cake
Shortcrust base
Shortcrust ingredients: flour, sugar, vegan butter, salt, baking powder
Poppy Seed Filling
- Vanilla pudding powder (or cornstarch + vanilla extract)
- Plant-based milk (oat, soy, or almond)
- Ground poppy seeds
- Sugar
Poppy seed filling ingredients: poppy seeds, vanilla pudding powder, plant milk, sugar
Streusel topping
- Flour
- Brown sugar
- Vanilla sugar (or vanilla extract)
- Salt
- Vegan butter
Crumble ingredients: flour, brown sugar, vanilla sugar, salt, vegan butter
How to Make Vegan Poppy Seed Cake (Step-by-Step)
As always, it helps to watch the recipe video and follow the step-by-step instructions below. You’ll find the full recipe with exact measurements in the recipe card at the end!
Step 1: Prepare the shortcrust
Mix flour, sugar, baking powder, and salt in a bowl. Add chilled vegan butter and knead briefly until the dough comes together.
Press into the cake pan and build up a small edge. Refrigerate while preparing the filling.
Step 2: Cook the Poppy Seed Filling
Mix the pudding powder with about ⅓ cup (80 ml) of plant milk. Heat the remaining milk with sugar, then whisk in the pudding mixture and bring to a brief boil.
Add the ground poppy seeds, stir well, and let slightly cool.
Step 3: Make the Crumble, Assemble & Bake
Combine all crumble ingredients and knead until crumbly. Spread the poppy seed filling over the chilled cake crust and top with the crumble. Bake at 350°F (180°C) for about 45 minutes. Turn off the oven, leave the cake inside with the door slightly open for 5 minutes. Cool completely on a wire rack – ideally overnight.
Tips for the Best Vegan Poppy Seed Cake
- Make it extra creamy: Replace part of the milk with vegan heavy cream.
- Boost the flavor: Add lemon zestorange zest, or almond extract.
- Gluten free option: Use a 1:1 gluten-free flour blend.
- Always use ground poppy seeds: They create a smooth, aromatic, nutty filling.
Variations & Add-In Ideas
- With fruits: Apple, sour cherriesor plums pair perfectly with poppy seed filling.
- Cheesecake style: Add vegan quark or cream cheese to make a poppy seed cheesecake layer.
- With nuts: Walnuts, almonds, or hazelnuts in the streusel add crunch.
- Polish-style poppy seed cake: Make it with a yeast dough instead of shortcrust.
- As muffins: Bake in muffin tins (about 25 minutes).
- Sheet cake: Double the recipe and bake on a sheet pan (about 35 minutes).
Storage, Freezing & Make Ahead
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual slices for up to 3 months. Thaw at room temperature.
- Make ahead: Both the crust and the filling can be prepared the day before.
❓ FAQ – Vegan Poppy Seed Crumble Cake
Can I use whole poppy seeds instead of ground ones?
Yes – just make sure to grind or cook them first to release their flavor.
Which plant milk works best?
Oat milk or higher-fat soy milk make the creamiest filling. Coconut, almond, or hazelnut milk add a nutty touch.
How do I get super crunchy streusel?
Use cold vegan butter and avoid overworking the dough.
Can I reduce or replace the sugar?
Yes – use coconut sugar, erythritol, or another 1:1 substitute. However, keep in mind that texture may change.
This vegan poppy seed streusel cake proves that traditional German desserts can be every bit as delicious without dairy or eggs.
Easy to make, wonderfully aromatic, and endlessly versatile – whether you bake it classic, fruity, or with creative twists.
🎥 Recipe Video
If you try this recipe, leave a comment and a star rating below! And if you share your vegan poppy seed crumble cake on Instagram or Facebooktag me @biancazapatka and use the hashtag #biancazapatka – I love seeing your creations. Enjoy your vegan cake! 🙂
Vegan Poppy Seed Cake with Crumble Topping
Author:
This vegan poppy seed cake is a classic German poppy seed cake recipe – rich, moist, and dairy-free with a creamy poppy seed pudding filling and crisp crumble topping. Easy to make, freezer friendly, and perfect for holidays or weekend baking.
Ingredients
Crumble topping
- 1 cup (120 G) flour or gluten-free flour blend
- ⅓ cup (60 G) brown sugar
- 1 tbsp vanilla sugar or 1 tsp vanilla extract
- 1 pinch salt
- ¼ cup (60 G) cold vegan butter
Instructions
Shortcrust base
-
Combine the flour, sugar, baking powder, and salt in a bowl. Add the vegan butter in pieces and knead briefly into a smooth dough.
-
Press the dough evenly into the pan, forming a rim. Then place the baking pan in the refrigerator or freezer to keep the dough cool while you prepare the poppy seed filling.
Poppy seed filling
-
Dissolve the pudding powder in approx. ⅓ cup (80 ml) of plant-based milk in a container.
-
Bring the remaining plant milk to the boil in a saucepan. Stir in the mixed pudding powder and sugar and bring to the boil again briefly. Stir in the poppy seeds and allow to cool slightly.
-
Spread the poppy seed pudding onto the cooled dough base.
Crumble topping
-
Knead all the ingredients for the crumble topping into sprinkles and spread over the poppy seed filling.
-
Bake the cake for approx. 45 minutes. Then turn off the oven and leave the cake in the oven for another 5 minutes with the oven door slightly open. Then remove from the oven and leave to cool completely on a wire rack (best overnight).
-
Enjoy!
Nutritions
Serving: 1Piece | Calories: 417kcal | Carbohydrates: 57.3G | Protein: 7.8G | Fat: 17.9G | Saturated Fat: 3.4G | Sodium: 133.7mg | Potassium: 230mg | Fiber: 4.4G | Sugar: 24.2G | Vitamin A: 696.9IU | Vitamin C: 0.2mg | Calcium: 324.3mg | Iron: 3.4mg
Nutrition is calculated automatically and should be used as estimate.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
:
