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Poppy Seed Cake

This poppy seed cake is nothing but spectacular! This recipe calls out to all the poppy seed lovers out there waiting to bite into a tender poppy seed heaven. However, we must warn you, once you try this cake, you could end up with poppy seeds in your pantry for a lifetime. Oddly enough, baking can sometimes stress me out. There are just so many factors that have to be right, otherwise the recipe won't turn out properly. But every time we make this particular cake, I get that satisfying sense of accomplishment because not only is it quick to make, but it's also incredibly easy. You can literally watch this cake rise and double in the oven and it won't even sink that much once it's cooled. And as if that wasn't enough, the entire end result, from flavor to texture, has the perfect balance. The cake has just the right amount of sweetness paired with the unique flavor - nutty and somewhat fruity - of poppy seeds. It is moist and in addition with the berries this cake provides a pleasant fruitiness that is irresistible! So, if you're like me, sometimes stressed out and even a bit anxious to bake and try a whole new recipe, then this cake will suit you perfectly, because I meant when I said this cake is easy to make. With this recipe, you don't even have to worry about over-mixing the batter!

Poppy Seed Cake Ingredients

  • Non-Dairy Milk - We used oat milk as it is slightly thicker than almond. However, soy milk works great too.

  • Non-Dairy Yogurt - We recommend using plain oat yogurt.

  • Apple Cider Vinegar - Combining yogurt and milk with vinegar allows the mixture to curdle and become slightly thicker.

  • Poppy Seeds - Make sure to grind the poppy seeds in either a blender or a coffee mill which is suitable for oily seeds.

  • Berries - Raspberries and redcurrants go perfectly with this cake in terms of taste and are also visually very appealing, as the bright red of these two berries pop out in the blue-black poppy seed batter. It was also very convenient for us as we are in the middle of a delicious berry season and are therefore faced with a lot of raspberries and redcurrants but feel free to use any berry that you would prefer.

Poppy Seed Cake Tips

  • Moisture - Grinding the poppy seeds enables the cake to remain moist once baked.

  • Baking Time - Due to the cake's size its baking time takes a bit longer to thoroughly be baked than for some other cakes. Plus, the juice from the berries makes the batter even juicier, which can increase the overall baking time.

  • Tooth-Pick Test - To ensure the batter has baked thoroughly, stick a toothpick in the center of the cake to see if the cake has set. If the tester comes out clean, it's done. If it comes out sticky or with crumbs, the cake needs more time in the oven.

  • Cooling Time - This cake is perfectly cuttable once it's allowed to completely cool, if not cooled properly the cake might not be as easily sliced and served.

  • Storing - This cake is one of those cakes that tastes even better the second day. You can keep this cake in the fridge for about a week.


Easy - 24 cm Springform - 1 h 20 min
  • 480 ml Non-Dairy Milk (we used Oat or Soy milk)

  • 160 g Non-Dairy Yogurt

  • 2 tbsp Apple Cider Vinegar

  • 90 ml Vegetable Oil

  • 4 tbsp Ground Flax seed

  • 140 g Sugar

  • 1 Pack Vanilla Sugar

  • 400 g Poppy Seeds, ground

  • 190 g Flour

  • 4 tsp Baking Powder

  • 1 tbsp Lemon Zest

  • ½ tsp Salt

  • 100 g Raspberries (incorporated into the dough)

  • 200 g Red Currant (spread on top of unbaked cake)


  1. Preheat the oven to 350°F and grease a 24 cm Springform.

  2. In a bowl combine milk, yogurt, and apple cider vinegar. Set aside.

  3. Stir in the oil along with the ground flax seeds.

  4. In a separate bowl mix together sugar, vanilla sugar, and ground poppy seeds. Stir the mixture to the bowl with the liquid mixture.

  5. Lastly, stir in flour, baking powder, salt, and lemon zest. Once evenly incorporated add in the raspberries and mix once more.

  6. Pour the batter into the prepared greased Springform.

  7. Evenly spread the red currants on top of the cake batter.

  8. Bake for 50 minutes to 1 hour or until an inserted fork comes out clean.

  9. Let the cake cool for about 20 minutes, then remove the outer rink of the Springform and allow the cake to fully cool.

  10. Serve and enjoy!


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