Vanilla Poppy Seed Cake

Ingredients (for four people):


  • 225g vegan alternative to sour cream
  • lemon zest, freshly grated
  • 2 tablespoons powdered sugar (about 30g)
  • 8 tablespoons poppy ground


  • 4-5 tablespoons alternative to yogurt vanilla
  • 1 pack vanilla sugar
  • 1 pack sauce powder vanilla


  • 1 pack vegan puff pastry
  • 2 teaspon apricot jam
  • some water


  1. Stir vegan sour cream in a mixing bowl with the icing sugar and freshly grated lemon rind until smooth. Fold in poppy seed ground.
  2. Stir alternative to yogurt vanilla in a bowl with vanilla sugar and vanilla sauce powder until smooth.
  3. Unroll vegan puff pastry and cut into equal squares of about 10x10cm.Place 2 teaspoon of the vanilla yogurt-mass in the middle of each puff pastry square and place 2-3 teaspoons of the poppy-mass on top. Fold the edges gently over the filling and press them together with your fingers so that the filling won’t drip out during baking.
  4. Stir apricot jam in a cup with a little water until a syrup like liquid consistency is achieved. Put vanilla poppy bags on a baking tray with baking paper and gently brush the surface of the bags with the apricot syrup. Bake until golden brown about 25-30 minutes at 180 °C in a preheated oven.

Our tip: Try our delicious finished vanilla dessert sauce and fresh fruits as filling!

A recipe from Sophie Mathisz

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