A quick, vegan and gluten-free poppy seed cake just the way I like it. At the moment, afternoon coffee and cake have become my highlight. With Corona, the days are sometimes quite monotonous and I am happy when the mailman rings. If you can’t store in the city, then I just spend my time online and order something nice. It’s just incredible what a wonderful world we live in. Everything is just a mouse click away and we can go shopping easily and conveniently in times of pandemics. Of course, there are downsides for some retailers when business shifts from brick-and-mortar to the web, but you can still shop at small Internet stores. So if you are still missing one or the other for this recipe, then go online and store!
Simple vegan poppy seed cake, gluten free
Let’s get started with this simple and ingenious dough. Mix poppy seeds, gluten free flour blend, buckwheat flour, raw cane sugar, yogurt, baking oil, rum (optional), baking powder and bourbon vanilla.
NOTE: Gluten-free doughs behave a little differently than conventional doughs. They are more compact and not so supple. Don’t let this put you off, the result will more than convince you. Feel free to take a look at the video, here you can see how the consistency should ideally look like.
I bake the cake in a 20cm diameter pan. My husband and I are two, so the amount is enough for us. If you want to use a larger pan, then you can find conversion charts for more baking pans on the internet.
Cake gluten free baking
You may have wondered why I use rum in this cake? I have actually never used alcohol on this blog. However, I think it goes great with this recipe and leaves a wonderful aroma. A tiny residual amount of alcohol remains in the dough even after baking, if you want to avoid this, you can use bitter almond flavoring or orange oil as an alternative.
Other than that, there’s not much else to consider with this quick and easy recipe. Nevertheless, I have summarized a few tips & tricks for your safety:
- The consistency of the dough is crucial. Depending on the flour, the dough can sometimes become a little too liquid or too firm. As mentioned above, gluten-free doughs are generally somewhat more compact. Feel free to take a look at the video, there I show how the dough should ideally look.
- I use steam poppy, which is ideal for baking. If you can only get whole poppy seeds, just grind them yourself in your high-powered blender. To do this, add whole poppy seeds and blend on high speed for 60 seconds.
- Grease springform pan well and optionally line bottom with baking paper. This makes it very easy to remove the cake from the mold after it has cooled.
- Test dough with a wooden stick after baking time is up, once baked, the wooden stick will come out clean. If dough still sticks to the stick, turn off oven and leave cake in oven at residual heat for up to half an hour. Then check again.
- Always let the cake cool well, if they are still too warm, then it can easily break loose from the mold.
TIP: The cake also works wonderfully with plain spelt or wheat flour. For this, simply replace the amount 1:1.
Other than that, there’s not much else particularly to say about this delicious cake, except that we should definitely get going now. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Quick poppy seed cake (v & gf)
- 100 g Poppy I use steam poppy seeds, if you use whole poppy seeds, it is best to grind them beforehand in a high-powered blender for 60 seconds on maximum speed and then use them
- 160 g gluten free flour mix
- 40 g Buckwheat flour alternatively light rice flour or more gluten-free flour mixture
- 100 g Raw cane sugar
- 200 g Coconut yogurt or any other vegetable yogurt of your choice
- 100 ml Baking oil I use a high heat frying and baking oil
- 30 ml Rum if alcohol-free, replace with vegetable milk, preferably with a little bitter almond oil or orange oil
- 2 tbspn Baking powder
- ¼ tbspn Bourbon vanilla ground
- Icing sugar to taste
- Orange peel as decoration for the eye
- Preheat the oven to 180 degrees Celsius (or 200 degrees Celsius top/bottom heat) and line a 20cm springform pan with baking paper (bottoms) and (optionally) brush the sides with a little margarine or oil.
- Combine poppy seeds, gluten-free flour blend, buckwheat flour, raw cane sugar, coconut yogurt, baking oil, rum (optional), baking powder, and bourbon vanilla in a bowl and mix with a whisk or silicone spatula to form a uniform batter.100 g Poppy, 160 g gluten free flour mix, 40 g Buckwheat flour, 100 g Raw cane sugar, 200 g Coconut yogurt, 100 ml Baking oil, 30 ml Rum, 2 tbspn Baking powder, ¼ tbspn Bourbon vanilla ground
- Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
- Pour into the molds and smooth out.
- Put in the oven and bake for 20 minutes.
- When the cake layers have finished baking, use a wooden stick to check if the cake is done. If the wooden stick comes out “clean”, remove from oven and let cool completely. Otherwise, bake for another 10 minutes and check again.
- Let cool completely and carefully remove from baking pan.
- Sprinkle with powdered sugar while still warm, cut into pieces and enjoy!Icing sugar to taste, Orange peel as decoration for the eye
- Store in an airtight container in the refrigerator for up to 4 days.