Vegan poppy seed cake without a base with vanilla cream and brittle. A simple recipe for a fluffy, light cake with poppy seeds, creamy vanilla cream and crispy hazelnut brittle. The cake consists of a sponge cake dough that is fluffy and spongy even without eggs, and is refined with poppy seeds. There is also a delicious vanilla custard cream and crispy hazelnut brittle. The vegan poppy seed cake without a base and with vanilla cream is easy to make, super tasty and perfect for every occasion.
Finally poppy seed cake again!
We love poppy seed cake, don’t we? I can tell by your reactions as soon as I put a cake with poppy seeds in front of the camera. So I knew in advance that my mom’s birthday cake would trigger exactly these reactions a few weeks ago: we need the recipe!
For my mom’s birthday there was a poppy seed cake without a base and with paradise cream. She had already baked the cake before for Christmas and since then I’ve really wanted to try it. After my birthday, I made up my mind: I’ll bake a vegan version of it! Said and done!
It was something of a challenge. My mom’s “original” recipe contains a lot of eggs and the paradise cream cannot be replaced 1:1. I have however picked up a few tricks and tips so that every challenge can be overcome. The result? More than satisfying, super tasty and really easy to make!
The vegan poppy seed cake without a base is made from a biscuit dough and refined with poppy seeds. A cream of vanilla custard and whipped cream follows on top of the fluffy, light cake. The cake is rounded off with crispy brittle. Delicious!
Vegan poppy cake with vanilla cream – how to do it
For the cake you need a springform pan with a diameter of 18 to 20 cm.
The poppy cake consists of two components:
Sponge cake with poppy seeds. The dough is made from flour, blue poppy seeds (not ground), baking powder, a little salt, sugar, vanilla sugar, oil and sparkling water. During preparation, it is important not to stir the dough for too long so that it turns out fluffy. I also refined the dough with a little grated orange peel.
As soon as all the ingredients are mixed together, the dough is poured into the baking pan and baked in the oven for about 45 minutes.
After the baking time, switch off the oven and let the cake stand in the oven for a few minutes with the oven door slightly open. This way, the cake won’t flop. Then let cool down completely.
Vanilla cream. This is a simple vanilla custard made from vanilla custard powder, soy or oat drink and sugar. However, a little less vegetable milk than usual is used so that the cream does not become too runny and remains stable on the cake.
First let the custard cool down (covered with foil). Then fold in liquid vegetable margarine and whipped vegetable cream and spread on the poppy seed cake. This works best if the cake stays in the pan or if you use a baking frame.
Then put the cake in a cool place for at least two hours, or better overnight. Sprinkle with brittle before cutting and then serve :-).
Have fun baking and enjoy! <3.
Searching for more vegan baking recipes? Take a look here:
- Cinnamon buns with apple and nut filling
- Cinnamon Sugar Pretzels
- Chocolate Pear Cake
- Chocolate Cake with Chocolate Frosting
- Delicious Marble Cake
- Speculoos Swirl Cake
- Cinnamon Swirl Banana Bread
- Chocolate Orange Tart
And finally, if you try this Vegan Poppy Seed Cake with Vanilla Cream, be sure to leave me a comment and / or rate the recipe! I am always happy to read from you and learn how you like my recipes and I do my best to respond to you! As soon as your masterpiece is ready, do as I do: share your photo on Instagram and don’t forget to link to it and use the hashtag #byanjushka! It’s a lot of fun to see your creations <3.
Vegan Poppy Seed Cake with Vanilla Cream
- 20cm springform pan
Sponge cake with poppy seeds
- 175 g flour
- 150 g blue poppies not ground
- 150 g sugar
- 10 g baking powder
- 1 packet vanilla sugar
- 10 g baking powder
- ½ tsp salt
- ½ tsp grated orange peel optional
- 75 ml rapeseed oil
- 250 ml sparkling water
- 200 ml soy or oat drink
- 20 g vanilla pudding powder
- 20 g sugar
- 200 ml vegetable cream for whipping
- 1 packet vanilla sugar
- 1 packet cream stabilizer
- 50 g plant-based margarine room temperature
- brittle for sprinkling
- Preheat the oven to 180 °C, top and bottom heat. Lightly grease the springform and line the bottom with parchment paper.
- For the sponge cake with poppy seeds, mix the flour, poppy seeds, sugar, baking powder, vanilla sugar, salt and orange peel in a bowl. Add the oil and sparkling water and stir briefly. Spread the dough in the cake pan and bake in the oven for about 45 minutes until the dough is well-done. Let stand in the oven for a few more minutes with the oven door slightly open before removing Then take it out and let it cool down.
- Meanwhile, prepare the cream. To do this, stir in the custard powder, sugar and 6 tablespoons of the vegetable milk in a bowl until smooth. Bring the rest of the milk to the boil in a saucepan. Stir in the custard powder and bring to the boil again over medium heat. Simmer for about a minute, stirring constantly, pour into a bowl, cover so that no skin forms, and let cool down completely.
- Whip the cream with the vanilla sugar and cream stiffener until stiff and chill. Stir the margarine until smooth (if necessary, heat it up briefly to make it softer).
- Mix the cooled pudding with margarine and fold in the whipped cream. Spread the cream on the cake and smooth it out*. Place in the refrigerator for at least two hours, or preferably overnight.
- Remove from the mold, sprinkle with the brittle and serve.
- The baking time can vary depending on the oven.
- The best way to determine whether the cake is ready is to pierce it using a wooden skewer or a knife. After piercing the cake, you should be able to withdraw either of these instruments without discovering any liquid dough residue.
- This works best if the cake stays in the pan or if you use a baking frame.