Vegan yeast roll cake with poppy seeds and cherries

Diesen Beitrag gibt es auch in:

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.


Incidentally, I came up with the idea by accident. One morning, I wanted to make my beloved poppy 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 a 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 yeast cake with poppy seeds and cherries ?! ?


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. ? Incidentally, I always liked it best when we baked a cheesecake or a crumble cake and for lunch my beloved pierogi. So if you are looking for something hearty, this recipe would be highly recommended. ??


My grandma did not know vegan baking then. But thanks to today’s variety of products, it is no longer a problem to “veganize” just about any recipe. Eggs can be super 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 the recipe.

And believe me, this 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 cherries

This delicious vegan rose cake made from moist and sweet yeast rolls filled with poppy seeds and cherries is a perfect afternoon snack. With this recipe, stuffed yeast rolls are simply put together to form a cake. It's much easier made than you might think!
5 from 5 votes
Print Pin Rate
Course: Dessert, Snack, Snacks
Cook Time: 40 minutes
Servings: 8 pieces
Author: Bianca Zapatka


Yeast dough:

  • 30 g of yeast
  • 250 ml of soy milk lukewarm
  • 80 g of sugar
  • 500 g flour
  • 130 g vegan butter soft


  • 375 g poppy seed mixture (1 1/2 packages)
  • 150 g of vegan cream cheese or soy quark
  • 1 tsp organic lemon peel finely grated
  • 1 tbsp of lemon juice
  • 1 jar of sour cherries (680 g filling quantity)


  • 3 tbsp of lemon juice
  • 100 g of powdered sugar


yeast dough:

  • First, crumble the yeast and mix with some soy milk and the sugar.
  • Add flour, yeast mixture, remaining soy milk and salt into a bowl and knead with the dough hook of the hand mixer for 3 minutes.
  • Add the soft vegan butter in pieces and knead for another 3-4 minutes to a smooth dough.
  • Leave the dough covered to sit in a warm place for about 45-55 minutes.


  • 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 lemon juice.
  • Knead the yeast dough on a floured surface and roll it out (in about 45 x 45 cm 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 5.5 cm thick).
  • Place the slices in a greased 26 cm springform pan and let stand covered for another 20 min.
  • In the meantime, preheat the oven to 190 degrees celsius top / bottom heat (170 degrees Celsius air circulation).
  • Bake the cake on the bottom rail 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 easily heat them up in the oven briefly. Then it tastes freshly baked again.



  1. Avatar 23. April 2018 / 0:00

    This is such a cool recipe, Bianca! What a mouthwatering cake. I’ve never had a yeast roll cake but I would love to try this! Sour cherries are such a great baking addition, I love them so much.

    • Bianca Zapatka 25. April 2018 / 17:17

      Hi Nisha,
      So glad to read that you like the recipe. I really love the combination with poppy seeds and cherries.
      Much love,
      Bianca ?

  2. Avatar
    2. May 2018 / 23:14

    May I ask what Poppy Seed mixture is?

    • Bianca Zapatka 5. May 2018 / 11:43

      It’s a mixture made of poppy seeds and sugar which is especially for baking. You can buy it in the supermarket ?
      Much love,

  3. Avatar
    5. May 2018 / 15:28

    Hi bianca,
    I’m Milena from our supermarket we don’t have poppy Seed mixture 🙁
    Can i replace this ingredient? Or do you have recipe for made at home the mixture?
    Thank you and Sorry for my English..
    Kiss kiss

    • Bianca Zapatka 10. May 2018 / 12:07

      Hi Milena,
      Of course you can try the recipe by making the poppy seed mixture by yourself. I recommend to use 175g ground poppy seeds + around 120g fine sugar + 80ml soy milk. Just combine these ingredients. When it’s too liquid simply add more poppy seeds or use less soy milk. ?
      I hope this helps.
      Much love,

  4. Avatar
    24. April 2019 / 21:08

    This cake is so soft and fluffy, one of my favorite yeast dough recipes.

    One little hint: I missed that I had to use “Poppy Seed Mix” so I accidentally used plane poppy seeds. After baking I mixed up the double amount of glaze and filled up the gaps. Even on the second day it was still juicy on the inside. So if you don’t get poppy seed mix, just use plane poppy seeds instead and don’t be thrifty with glaze.

    • Bianca Zapatka 26. April 2019 / 19:22

      So happy that you liked it! 🙂 And thank you for the tip! <3

    • Avatar
      9. May 2019 / 17:24

      Are you poppy seed lover, you must try it. I’m totally in love

      • Bianca Zapatka 9. May 2019 / 20:03

        So glad that you liked it! Thank you so much! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Looking for Something?