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 cherries
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Yeast dough:
- 30 g fresh yeast or 2 ¼ tsp dry yeast (7g)
- 250 ml soy milk lukewarm
- 80 g sugar
- 500 g flour
- 130 g vegan butter soft
Filling:
- 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)
Glaze:
- 3 tbsp lemon juice
- 100 g powdered sugar
Instructions
Yeast dough:
- 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.
Filling:
- 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.).
glaze:
- 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! 🙂
Notes
- When you have cake leftovers, you can reheat them in the oven briefly. Then it tastes freshly baked again!
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Hi Bianca, I’m doing it now,hopefully I’ll get a nice result, yours looks amazing. Please let me know if I can use coconut sour cream instead if vegan soft cheese? I made it from coconut milk with lemon juice and apple cider vinegar.
Yes, sounds great! 🙂
Followed the recipe as stated, came out delicious!
Many thanks! ❤
Dear Bianca🥰
It’s a really good recipe, the dough is nice and soft. I will for sure bake this a lot of times. You can’t bake anything wrong from poppy seeds.💫
Boglárka 🤍
Thank you for sharing! I’m happy you liked the recipe! Have a great day! 🙂
I dont use fresh yeast. How many teaspoons of instant yeast granules would I use for this recipe ?
You can use 1 tablespoon of dry instant yeast instead!
My favourite one! The dough is wonderful. For this time, I didn’t have any vegan cheese or quark to use, so I mixed one half of plain tofu with a little bit of soy milk, sugar and lemon juice. Turned out perfect. Thanks for these more traditional recipes, poppy yeast cake is a must 🙂
So glad this recipe is your favorite! Thank you so much for your great feedback! ❤️
Amazing scrolls, great easy to follow recipe. I can’t wait to try more.
So glad you liked it 🙂 Thank you! Have fun trying my other recipes 🙂
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.
So happy that you liked it! ? And thank you for the tip! <3
Are you poppy seed lover, you must try it. I’m totally in love
So glad that you liked it! Thank you so much! ?
Hi bianca,
I’m Milena from Italy..in 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
Milena
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,
Bianca
May I ask what Poppy Seed mixture is?
It’s a mixture made of poppy seeds and sugar which is especially for baking. You can buy it in the supermarket ?
Much love,
Bianca
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.
Hi Nisha,
So glad to read that you like the recipe. I really love the combination with poppy seeds and cherries.
Much love,
Bianca ?