Baked goods with poppy seeds are wildly popular in Germany and Austria, but a good Mohnkuchen (poppy cake) is very hard to find anywhere outside the European borders. This poppy and prune cake is inspired by those beautiful desserts – it's chocolatey, fruity, moist, and a little nutty. Cover the cake in an elegant chocolate ganache frosting and you have a spectacular dessert on your hands!

Poppy and Prune Cake (‘Mohnkuchen’) [Vegan, Gluten-Free]



  • 1/2 cup poppy seeds, ground
  • Scant 3/4 cup almond milk
  • 1 teaspoon chia seeds mixed with 3 teaspoons water, soaked for five minutes
  • Scant 3/4 cup prunes, pitted
  • Scant 3/4 cup walnuts
  • 3 tablespoons sprouted flour
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla paste
  • 5 tablespoons rum
  • 4 tablespoons blackstrap molasses
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamon
  • 5 tablespoons raisins
  • Your favorite chocolate frosting recipe, to coat


  1. Grind poppy seeds in a high-speed food processor until they become a fine paste. Add almond milk, vanilla essence, raisins, rum, molasses, spices and let set in fridge overnight.
  2. Preheat oven to 356°F.
  3. Fold the pre-soaked chia eggs into poppy seed mixture.
  4. Grind walnuts and pitted prunes in a mixer and add to poppy/egg dough.
  5. Mix together flour and baking powder and fold into remaining ingredients.
  6. Bake in a greased baking dish for 30-40 minutes or until skewer comes out clean.
  7. Let cool and coat with chocolate frosting.