Vegan poppy seed rose cake (secret tip included)

Author: Julia


Poppy seed cakes and yeast cakes are a very traditional element of German (and as well of Austrian, Polish, Hungarian) cuisine. I love them, because their taste is pretty unique and combines nutty flavors with fruity notes.

recipe for vegan rose cake with poppy seedsAs a base for the cake I used my foolproof pizza dough, that I prepare without sugar (if you are really short on time, use premade pizza dough from the store). For the filling I combined poppy seeds with sesame seeds. If you can not find any poppy seeds in your area, substitute them with ground almonds or cashews.

Instead of crane sugar I used coconut flower sugar, that gives baked goods a nice, caramelized flavor. You can as well use normal sugar or liquid sweeteners such as maple syrup or agave syrup.


  • pizza dough
  • half cup of
  • poppy seeds
  • one tablespoon of
  • sesame seeds
  • half cup of
  • coconut flower sugar
  • two tablespoons of
  • raisins
  • half cup of
  • plant-based milk
  • one stick of
  • cinnamon
  • zest of
  • one lemon
  • little bit of plant-based milk


Put poppy seeds, sesame seeds, sugar, cinnamon, raisins, lemon zest and the plant based milk of your choice in a pan and heat it up. Let it simmer on low heat for at least ten minutes. Be careful, since the seeds tend to get burnt easily.

Prepare your pizza dough according to the instructions. Flatten it out with a rolling pin and try to create a rectangle.

Remove cinnamon and lemon zest from the poppy filling and spread the filling over the dough. Roll up the dough, until you got one big roll. If the dough is too sticky, dust it with some extra flour.

Take a sharp knife and start cutting the roll into small rolls. Place them in a pan and let them sit for another 15 minutes (optional, but makes them extra fluffy).

Preheat your oven to 180 degrees celsius/356 degrees fahrenheit and bake the cake for around 25 minutes or until it starts to look slightly toasted.

recipe for vegan rose cake with poppy seedsSecret tip: Take the cake out of the oven and IMMEDIATELY sprinkle it with two or three table-spoons of plant-based milk (almond or oat milk is awesome here). The milk makes the cake moist and adds some extra shine and taste to the crust, since it evaporates immediately).

Optional: Decorate your vegan rose cake with lemon frosting or dust it with confectioner┬┤s sugar! Guten Appetit!

About me

I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.