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Vegan White Cake with Poppy Seed Filling and Raspberry Topping

This cake was a special treat on the weekend. It is basically an adaptation of a traditional German tart that we have made vegan. There are 3 parts: the vegan white cake, the poppy seed filling and the red fruit topping. The poppy seed filling is a thick pudding that is soft, yet firm enough to stay solid when cut and not run over. For the fruit topping we used raspberries, but it can also be cherries, redcurrants or strawberries.

White Cake with Poppyseed Filling and Raspberry Topping

Serving Size: 6

Ingredients:

for the white cake:

  • 1 ½ cups flour
  • 3 tablespoon lemon juice
  • 2 tablespoons lemon zest
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 5 tablespoons sunflower oil
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 3/4 cup water

for the poppy seed filling:

  • 2 cups vanilla soy milk
  • ½ cup semolina flour
  • small pinch salt
  • ½ cup poppy seeds
  • 2 teaspoon vanilla extract
  • 1-2 tablespoons sweetener, optional

for the raspberry topping:

  • 1 box frozen raspberries (about 10 ounces)
  • 3/4 – 1 cup raspberry jam
  • 1/2 cup water
  • 2 teaspoons agar agar powder

White Cake with Poppyseed Filling and Raspberry Topping
Directions:

to make the cake:

  1. You will want to make a thin sheet cake. Once it is done, cut it evenly in half to be the top and bottom layers of the cake.
  2. Prepare a sheet cake tray with a layer of baking parchment, then spray the baking parchment with oil.
  3. Preheat the oven to 350 F / 177 C.
  4. Put flour, sugar, and baking soda into a mixing bowl and mix well.
  5. Grate the lemon until you have at least 2 tbsp of peel.
  6. Juice the lemon to get 3 tablespoons of juice. Mix that with water in a separate bowl from the flour mix.
  7. Add the oil, vanilla and vinegar and mix very well.
  8. Pour the wet ingredients into the flour and mix well. It will foam a little but keep mixing, however be careful not to over mix the batter.
  9. Pour the batter onto your baking tray and bake for 25 minutes at 350 F / 177 C.
  10. Allow the cake to completely cool before cutting.

to make the poppy seed filling:

  1. Depending on the flavor of the soy milk, you may want to add a bit more sweetener and more vanilla.
  2. Add the semolina flour and a small pinch of salt to the cold soy milk in a saucepan and stir well to mix.
  3. Add any sweetener and vanilla per taste.
  4. Heat the soy milk mixture.
  5. Add the poppy seeds.
  6. Heat to boil, stirring continuously.
  7. Once it thickens it is done. Remove from the heat and cool in the refrigerator until ready to use.

to make the raspberry topping:

  1. Thaw the raspberries in a bowl.
  2. Place the raspberry jam in a saucepan and turn the heat to low.
  3. Mix the water with the agar agar and add to the melted raspberry jam.
  4. Add the thawed raspberries and bring the heat up to a boil.
  5. Gently stirring the mixture as it heats.
  6. When the mixture comes to a boil, allow to boil for 2 minutes, then remove from the heat and allow to cool until it begins to jell.

to assemble the cake:

  1. Slice the sheet cake evenly into two halves.
  2. Place the one half as the bottom onto a serving plate.
  3. Evenly spread the cooled, jelled, poppy seed mixture over the cake. If the poppy seed mixture has not jelled, wait a bit longer until you can easily spread the poppy seed mixture and it stays in place.
  4. Spread the mixture evenly to the edges.
  5. Place the second half of the cake on top of the poppy seed mixture.
  6. When the raspberry mixture has jelled enough to spread and stay in place, spoon the mixture onto the top of the cake and evenly smooth to the edges.
  7. Carefully slice the cake into squares or rectangles about 3″ x 4″ in size. This is a very filing treat so you don’t need to serve large portions. It keeps well for about 3 days if it doesn’t get eaten up before then.
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5 Responses to “Vegan White Cake with Poppy Seed Filling and Raspberry Topping”

  1. saniel says:

    Can chia seeds replace poppy seeds? Or spelt or oat flour

  2. Chris says:

    Hi Saniel,
    Thank you for your interesting question. This is a traditional poppy seed tart. Poppy seeds are used in a lot of European recipes. Mostly German, Hungarian, Polish etc. It is a favorite flavor with most people. The filling is mostly like a vanilla pudding only a bit thicker. Thick enough to be able to cut and not “run” over the edge, but important that the poppy seed flavor can be noticed. It’s rather subtle. So it’s rather important that the poppy seeds are used for the filling. If you don’t like the “blackness” of the filling- you could use less poppy seeds and that way it would be more of a light yellow pudding with black spots like vanilla seeds or so.

    You could make a chia seed tart, but it would be completely different than the poppy seed one.

    About the spelt or oat flour- It might be possible, or even tapioca flour might work. The semolina is traditionally used to thicken the pudding. It has a long history of being successful to thicken this particular pudding, so I used it.
    You could Google for chia seed tarts, there are many nice looking ones that might be better suited for our wishes.
    Good luck.

  3. Sam says:

    I read both the question and your response above, and was wondering, for the cake part, can spelt be used? I understand what you are saying about the pudding with poppy seeds, but was wondering if swopping out regular flour for gluten free for the cake will have any negative effects on the quality of the cake? I’m going to make this recipe regardless, but it would be great if I could minimize the gluten content if possible.

  4. Chris says:

    Hi Sam…
    Nice t hear from you,thank you for your comment.
    No problem..the cake was just a regular vegan white cake…you could even do a vegan lemon cake… I’m sure you could use the spelt..but might want to adjust with xanthan gum or whatever… just make the regular white cake you usually do… just make sure it’s a thin layer on a sheet cake..otherwise..it will be too “cake-y”

  5. Sam says:

    Thanks for the feedback. I really appreciate it, most bloggers can’t be bothered to answer questions. I will try what you suggest and see how it turns out. Will be great, I’m sure of it.

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