Poppy Seed Crumb Cake with Berries

Mohnkuchen | German Poppy Seed Crumb Cake with Berries

I am pretty sure you are going to kill me. Because my blog is silent for almost two weeks and then another poppy seed cake recipe? Well, yes. Because poppy seed cakes are the best thing ever and there can never be too many. Never. (Did you know that 100 g of poppy seeds contain 1500 mg of calcium? Move over, superfoods!) Also this is a recipe I saw ages back on Instagram and wanted to make it since spring.Originally this was made with bright pink rhubarb. The colour contrast between that and the blue cake is just so lovely.

Unfortunately I missed the window to make this, rhubarb season ended months ago. But it’s summer and there are so many wonderful fruits available right now. I definitely won’t cry over unavailable rhubarb right now. Instead I feel very grateful that I can get black- and blueberries at almost every corner. Since they have almost the same colour as the poppy seeds they don’t stick out as much as the rhubarb. So my cake may not be super pretty, but it definitely is delicious! It has a very moist crumb, a hint of tartness from the blackberries (mat least mine were tart) and very crunchy and cookie-like crumbs. I made the cake and let it sit on the counter for about a day before it was demolished by my co-workers. I could save a couple of slices and am amazed by the fact that they still had a perfectly moist texture even after hanging out in the fridge for three or four days.

You should definitely try to grind the poppy seeds for this recipe! The ground seeds release some of their oil, which helps to keep the moisture. Another thing that helps is enough fat and sugar! I tweaked the recipe a bit for that. As for the berry filling, you can use both black-and blueberries or a mixture of both. If you don’t have a 20 cm springform pan, you can use a larger one. But please watch the cake and make sure to bake it for a shorter period of time.

On another note I recently found out that this year’s Vegan MoFo will be in November. There’s a new team of organisers and the rules this year are just as flexible as they used to be. I was pretty sure I wouldn’t take part in another round because last year I took it a bit too far and was exhausted pretty soon. I want my pictures to look a certain way and I have to write up every entry in two languages. That, a job, and a family doesn’t always go together pretty well. I also felt that people quickly lost their interest in the whole MoFo thing and I didn’t want to litter everyone’s feed and email folder. I was determined to ignore this year’s round but now I am not so sure anymore. I have a couple of ideas and a very loose theme that might save me some energy. After all this whole event is supposed to be fun.The only thing I am really concerned about is the fact that November is a really, really bad month for food photography in Germany. I use natural light and in November there is no such thing. It is the darkest and most depressing time of the year! And no warming soup will change that. But what can I say? It’s Vegan MoFo! What do you think? Are you going to participate? Do you have a theme?

Mohnkuchen | German Poppy Seed Crumb Cake with Blackberries

Poppy Seed Crumb Cake with Blackberries


For the cake:
240 ml (1 cup) soy milk
80 g (1/4 cup) soy yoghurt
1 tablespoon white wine vinegar
100 ml vegetable oil
2 tablespoons ground flax seeds
150 g (3/4 cup) sugar
1/2 teaspoon ground vanilla
200 g (1 1/4 cup plus 2 tablespoons) poppy seeds, ground (Grind them in a small coffee mill. Make sure the mill is suitable for grinding oily seeds.)
200 g (1 1/2 cups plus 3 tablespoons) flour
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
200 g black- and blueberries
For the crumbs:
100 g (3/4 cup plus 1 tablespoon) flour
50 g (1/4 cup) sugar
3 tablespoons vegetable oil


  1. Preheat the oven to 200°C and line a round pan (20 cm diameter) with parchment paper or grease the pan.
  2. In a bowl combine milk, yoghurt, and vinegar and let sit to curdle for 2 minutes.
  3. Stir in remaining liquid ingredients plus flax seeds.
  4. Stir in sugar, vanilla, and poppy seeds.
  5. Mix with remaining ingredients.
  6. Stir in 3-4 tablespoons of the berries and pour the batter into the prepared pan.
  7. Place the remaining berries on top and prepare the streusel topping by combining all ingredients in a bowl.
  8. Form large crumbs with your hands and place on top of the cake.
  9. Bake for 45 - 50 minutes or until an inserted toothpick comes out clean.
  10. Let the cake cool for 15 minutes. Remove pan and let cool completely before serving.








20 thoughts on “Poppy Seed Crumb Cake with Berries

  1. Saw your interview on olivesfordinner, very nice! This weekend, I’m hoping to try the bienenstich. Will let you know if it turned out well!

  2. Ow yes, Vegan MoFo.. I felt the same last year, it was really exhausting. I’m still in doubt if I should participate this year or not, because it feels like I’m still recovering from 2015 :’)
    Looking forward to it though.. I enjoy reading the posts from other people.

    The cake looks scrumptious btw! We’re having an overload on blackberries in our garden, so this actually fits perfectly.

    1. Sounds like it really has lost most of its exitement. I remember when there were only a couple of blogs doing it and it wasn’t so overwhelming.

  3. oh, was für ein tolles Rezept, das werde ich am Wochenende nachbacken, vielen Dank dafür.
    Ich bin mir sicher, dass er schön saftig sein wird, auch durch die Kombination Beeren, Leinsamenund Sojaghurt :), mhhh. lecker und Streusel auf Mohn müssen einfach sein

  4. Oh toll schaut der aus! Ich bin ja auch so eine Mohnkuchen-Fanatikerin und der Mohn muss auch bei mir IMMER gemahlen sein :-D Und dann auch noch mit Brombeeren – super Ersatz für den Rhabarber! <3
    Ich wollte dieses Jahr gerne zum ersten mal beim vegan MoFo mitmachen aber bin etwas unsicher, ob ich die Zeit dafür haben werden…
    Liebe Grüße,

    1. N ja, ich hatte ja eine super Vorlage! Und ich freue mich, dass ich nicht die einzige Mohnfanatikerin bin:)
      Das stimmt, es ist schon sehr zeitaufwändig. Meistens fange ich schon Wochen vorher an…

  5. Ich liebe ja Mohnkuchen, und musste deswegen sofort dein rezept anklicken. War dann ganz überrascht meinen Namen zu lesen, hihi;) Ich finde es immer wieder toll, wie aus einem Rezept so viele verschiedene werden. Dein Kuchen sieht sehr lecker aus, und dann noch Streussel oben drauf, herrlich!
    Liebe Grüsse,

  6. Oh, this is beautiful. Personally, I don’t think you can have too many poppy seed cakes! :D

    I hope you do participate in MoFo! The food blogging scene is changing so much (with Instagram becoming a primary “blogging” platform), so I really love the increased content on my favorite blogs every year. I’m going to sign up, even though I know it’ll be stressful because of American Thanksgiving and the crappy time of year for light. I might try to do more advance planning than usual to mitigate those issues.

    1. Thank you, Kelly!
      Yeah, the changed blogging scene is one of my concerns. Doing a blog post takes so much time, it can’t compete with Instagram. (Although I love Instagram)
      I always do advance planning, it really helps.

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