We celebrated my husband’s birthday on Monday! This year, he requested Mohnkuchen (a German poppyseed cake) for his birthday cake. I had a hard time finding a vegan Mohnkuchen recipe in English, so I went ahead and adapted this recipe from Cookpad . It called for one egg in the poppyseed layer, which turned out to be very easy to substitute with chia seeds. After all, when you’re using over a cup of black poppyseeds in something, a few chia seeds will blend right in! Other than that, I mostly just switched
I didn’t completely know what to expect with this cake. I haven’t baked with poppyseeds very much before and certainly never in this quantity. The finished product was extremely delicious! Each layer of the cake complements the others so well, and the subtle cinnamon and vanilla flavors blend with the poppyseed taste so harmoniously that the final result is beyond scrumptious. I seriously cannot believe how good it is. It’s a truly unique flavor profile for someone who’s used to the typical cake flavors com
I would also like to point out briefly just how beautiful this cake is. The stark contrast between the dark poppyseed layer and the light bottom layer is striking and visually appealing. So without further ado, here is the recipe.