mohnkuchen

I love poppy seed desserts! All kinds. But my favorite became the one I ordered in Ginko vegetarian restaurant. The combination with that lemon/lime and powdered sugar frosting is pure win.

As I was looking for the recipe I wanted it ot be similar to the one in Ginko. Rich with poppy seeds, soft, vegan and tasty. This one seemed just perfect. Easy and tasty.

Vegan poppy seed cake

75g margarine

225 g sugar

vanilla

2 TB soy yogurt

1 1/2 package of baking powder

300g flour

2 TB corn starch

375 ml soy milk

300g poppy seeds, grounded

Preheat oven to the 180 °C.

Mix margarine with sugar until it's foamy. Add vanilla and soy yogurt. 

Mix flour with baking powder and corn starch. Slowly add it to the other mixture, then add soy milk and mix. Add poppy seeds at the end and mix all together. 

Bake for 35-45 minutes.  

Frosting: 

250g powdered sugar

2 TB water

2 TB fresh lemon/lime juice 

Mix all together, until you get a thick liquid and spread it on the top of the cake. Decorate (with fresh or caramelized lemons/limes, or as you wish) before it's frozen.

Veganski makov kolač

75g margarine

225 g sladkorja

vanilija

2 žlici sojinega jogurta

1 1/2 paket pecilnega praška

300g moke

2 jedilni žlici škroba

375 ml sojinega mleka

300g mletega maka

Vklopi pečico na 180 °C.

Margarino in sladkor penasto zmešaj, dodaj vanili+sojin jogurt.

Posebej zmešaj moko s pecilnim in škrobom.

Počasi zmešaj mokro in suho maso nato dodaj sojino mleko. Na koncu vse skupaj zmešaj z makom. 

Peči 35-45 minut.  

Glazura:

250g sladkorjs v prahu

2 žlici vode

2 žlici sveže iztisnjenega limoninega/limetinega soka

Vse sestavine zmešaj v gosto tekočino, premaži po vrhu. Dekoriraj (s svežimi ali s karameliziranimi limonami/limetami, oz. po želji) še preden se glazura strdi.

Comments: Again too much sugar for my taste, but otherwise absolutely the right choice. I combined white flour with spelt flour, I used brown sugar, liquid vanilla extract and plain soy yogurt.

Good poppytite!