Poppy Seed Cake - Vegan

Poppy Seed Cake

This poppy seed cake has amaretto and an orange zest crust.  It is cholesterol-free and reduced sugar with stevia and sugar combination designed for baking.




*Reduced Sugar

Poppy  Seed Filling:

1-1/2 cups almond milk

3 tablespoons Earth Balance baking sticks

6 teaspoons stevia for baking (Truvia or Sweetleaf)

1/4 teaspoon salt

1/4 teaspoon cinnamon

5 tablespoons semolina (cream of wheat)

1 cup poppy seeds

2 eggs equivalent with vegan egg-replacer

1 teaspoon vanilla extract

1 tablespoon amaretto (or 1 teaspoon almond extract)

Note:  Stevia for baking is a stevia and sugar combination that will reduce the sugar content by two thirds.


Combine the almond milk, earth balance, stevia, salt and cinnamon in a sauce pan over medium heat.  When the Earth Balance is melted and the mixture about to boil, whisk in the semolina until well combined.  Bring to a boil and remove from the heat.

When the mixture has cooled a bit stir in the amaretto and vanilla.  Whisk the egg-replacer into soft peaks and fold into the almond milk.  Fold in the poppy seeds.

Pour into a prepared pie crust and bake for 45 minutes.  Let cool and serve with a non-dairy whipped topping like Soyatoo Whipped Topping.

Vegan Orange Zest Pie Crust


2 cups flour

1/2 cup stevia for baking (Truvia or Sweetleaf) or 1 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

14 tablespoons Earth Balance buttery sticks or coconut oil chilled

1 egg equivalent with egg-replacer

4 tablespoons almond milk

1/2 teaspoon almond extract

Zest of 1 orange


Combine the flour, stevia, baking powder and salt.  With a pastry cutter, mix in the Earth Balance until the dough forms pearl sized pieces.  Whisk the egg replacer and mix into the pastry dough.  Add the almond extract and 2 tablespoons of almond milk.  Add more of the almond milk until the dough comes together.  Mix in the orange zest.  Wrap the dough and chill for at least one hour.

Grease and flour a spring form pan or pie dish.  Roll out 1/2 of the dough and place on the bottom of the spring form pan.  Roll out the second half of the dough in a long strip and fit around the sides of the spring form pan.  Attach the two pieces of dough with a bit of water.  Refrigerate until ready to add the poppy seed mixture.

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