This delicious vegan rose cake is made of moist and sweet yeast rolls filled with poppy seeds and cherries – the perfect afternoon dessert.
Vegan Yeast Roll Cake with Poppy seeds and Cherries
During the Easter holidays, I saw not only carrot cake and carrot pancakes but also so many different yeast pastries that I really got the urge to bake something out of yeast. For me, however, it was clear that it should not be an ordinary yeast cake. The result is finally a delicious and “elegant” rose cake with poppy seeds and cherries.
Fluffy Yeast Rolls with moist poppy seeds and cherry filling
Incidentally, I came up with the idea by accident. One morning, I wanted to make my beloved poppy seeds overnight oats for breakfast and I realized that the packaging of poppy seeds was empty. So I went to the pantry and watched out for new packaging of poppy seeds. Coincidentally, a glass of cherries stood next to it. Both ingredients literally shouted that I could create a delicious cake out of them. So why not making a vegan yeast cake stuffed with poppy seeds and cherries?!
Vegan Yeast Rolls in a Rose Cake Form – This recipe is easier to make than you might think!
Now I just had to think about what shape this cake should be. Only recently did I pass the market on a huge flower stand, where there were fresh roses. You see! Often the simplest things inspire me. I immediately thought of a rose cake. Maybe such a cake looks complicated, but it is not. I used to cook a lot with my grandma when I was a kid. I learned a lot from her and was able to learn a lot, even that much easier than expected. You only have to overcome yourself for the first time. But as soon as you get the hang of it, it’s like being on the assembly line.
Actually, I’ve always loved it when we baked a cheesecake or a crumble cake for dessert and cooked my beloved pierogi for lunch. So if you are looking for something hearty before enjoying these sweet and fluffy yeast rolls for dessert, my pierogi recipe would be just perfect.
Vegan Baking is easy!
My grandma did not know how to bake vegan. But thanks to today’s variety of products, it is no longer a problem to “veganize” just about any recipe. Eggs can be easily replaced with chia or flax eggs, but also mashed bananas, applesauce, and cornstarch or egg substitutes from the supermarket are great. Instead of dairy products, there are already many plant-based alternatives, mostly made from soy or nuts. The most popular are almonds and cashews. Incidentally, my grandma is very thrilled about this because I have taught her vegan baking. Well, now I have written enough. You’re probably very curious about this poppy seeds cake recipe.
And believe me, this vegan yeast roll poppy seed cake is easier to make than it looks like. If you tried the recipe, I would be happy if you leave a comment to tell me if I was right. You can also post a picture on Instagram and link it to @biancazapatka so I can see your post and leave a comment.
Vegan yeast roll cake with poppy seeds and cherriesAuthor:
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- 375 g poppy seed mixture (1 ½ packages)
- 150 g vegan cream cheese or soy quark
- 1 tsp organic lemon peel finely grated
- 1 tbsp lemon juice
- 1 jar sour cherries (680 g filling quantity)
- 3 tbsp lemon juice
- 100 g powdered sugar
- First, crumble the yeast and mix it with some soy milk and the sugar.
- Add flour, yeast mixture, remaining soy milk, and salt into a bowl and knead with the dough hooks of a stand mixer for 3 minutes.
- Add the soft vegan butter in pieces and knead for another 3-4 minutes until a smooth dough is formed.
- Leave the dough covered to rise in a warm place for about 45-55 minutes, until it has doubled in size.
- Drain the cherries well in a sieve.
- Mix the poppy seed mixture with the vegan cream cheese (or soy quark), lemon zest, and 1 tbsp of lemon juice.
- Knead the yeast dough on a floured surface briefly and roll it out in about 17.7"x17.7" (45x45cm) size.
- Spread the poppy seed mixture evenly on the dough. Place the cherries on top and press lightly.
- Then roll up the dough from one side and cut the roll into 8 slices, about 2.2-inch (5.5cm) thick.
- Place the slices in a greased 10-inch (26cm) springform pan and let stand covered for another 20 min.
- In the meantime, preheat the oven to 374°F (190°C).
- Bake the cake on the bottom rack for 45 min. (Cover after the first 25 min.).
- Mix powdered sugar and 3 tbsp lemon juice until smooth and brush the cake surface with the icing glaze immediately after baking.
- Allow the cake to cool for 10 minutes in the springform. Afterward gently remove and also thinly brush the cake sides with the icing glaze, if you like.
- Enjoy! 🙂
- When you have cake leftovers, you can reheat them in the oven briefly. Then it tastes freshly baked again!
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