Poppyseed Cake (Vegan, Gluten-free, Yeast Free, No refined Sugar, No added Oil)

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 😉 No refined sugar was used, it is sweetened by dates 🙂

Please note: The original recipe (like so many of my older recipes) contained coconut oil. You actually don’t need that much oil (it you need any at all). I have removed it and replaced it with nut butter.

Poppyseed Cake (Vegan, Gluten-free, Yeast Free, No refined Sugar, No added Oil)

And here it is: a vegan, gluten-free and yeast-free version of a poppyseed cake that does not lack any flavour or yummyness 😉 No refined sugar was used, it is sweetened by dates 🙂

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Course Cake

Cuisine German

Servings 1 Cake (Springform 23 cm)

Ingredients

  

For a 21cm spring form you'll need:

For the crust:

• 95 g rice flour
• 45 g buckwheat flour
• 1 tablespoon fiber husk
• 1/2 teaspoon baking powder
• 1 pinch salt optional
• 35 g dates, pitted
• 1/3 cup water
• 1 teaspoon tahini or nut/seed butter, or coconut oil
• 2-3 tablespoon additional water if needed

For the filling:

• 265 g poppy seeds
• 140 g dates, pitted
• 500 ml unsweetened almond milk (best home-made, see here)
• 1 tablespoon fiber husk
• 30 g corn starch
• 2-3 tablespoon additional water if needed

For the crumbles:

• 70 g rice flour
• 1 teaspoon fiber husk
• 35 g dates, pitted
• 1/3 cup water
• 1 teaspoon or nut/seed butter, or coconut oil

Instructions

 

• 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.
• In a pot, bring half the almond milk (1 cup) gently to the boil. In the meantime, blend the rest of almond milk (1 cup) with the dates until smooth. At the end, add the cornstarch and blend once more.
• When the almond milk is boiling, take the pot off the stove and pour in the poppy seeds and date cream. Stir well let thicken up shortly. Then place aside and let cool down properly.
• Preheat the oven to 190°C (top-/bottom heat). For the crust, mix the dry ingredients (buckwheat flour, brown rice flour, fiber husk, baking powder, salt) in a medium sized bowl. I also sift it through a fine colander.
• Blend the dates with the water until smooth and add with the tahini to the flour mixture. Stir well to combine.
• The dough should be dry enough and moist enough to be formed into a ball. Add additional water if needed.
• In the meantime, prepare the crumbles by mixing the dry ingredients in a bowl. Blend the dates with the water until smooth and add with the tahini to the flour mixture. Stir well to combine until crumbles form.
• 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. If the dough is too sticky, dip your fingers in flour.
• Then pour the poppy seed mixture on top and spread evenly and sprinkle crumbles on top.
• 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.

Notes

Enjoy! 🙂

Keyword cake, No added Oil, No Refined Sugar, Poppyseed, yeast-free

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.