This poppy seed cake is perfect for coffee or an after dinner sweet. The cake itself is dense and moist and there is a layer of sweet poppy seed compote spread in the middle of it which give it a little extra sweetness. Plus, this cake is easy to make so you can whip it up in a pinch.

German Poppy Seed Cake [Vegan]



For the Poppy Dough:

  • 1 3/4 cups, plus 1 3/4 tablespoons ground poppy seeds
  • 5 ounces dates
  • 2 1/5 cups almond milk
  • 1 tablespoon poppy seeds
  • 3 tablespoons psyllium husks

For the Dough:

  • 1 3/4 cups, plus 2 3/4 tablespoons flour
  • 1 1/4 cups whole wheat flour
  • 2/3 cup sunflower oil
  • 1/2 cup raw sugar
  • 2 teaspoons baking powder
  • 1 banana
  • A pinch of salt


To Make the Poppy Dough:

  1. Soak the dates in half the almond milk. In a pot, bring the rest of the almond milk to a boil.
  2. In a blender, purée the dates with the milk and the psyllium husks.
  3. Remove the heated almond milk from the heat and mix with the poppy seeds and the date cream. Return to heat and bring to a boil.
  4. Now allow the dough to cool well.

To Make the Cake:

  1. Preheat oven to 355°F.
  2. Mix all the ingredients in a large bowl, then knead to combine.
  3. Put 2/3 of the dough into a form and press down. Now spread the poppy dough evenly over it.
  4. Place the rest of the dough on top of that and then sprinkle poppy seeds over the top.
  5. Bake in an oven at heat for about 45 minutes.
  6. Then allow the cake to cool on a rack.