This German Poppy Seed Crumble Cake is a traditional German delicacy with a vegan take. With a golden crust, subtle lemony center, and crumb topping, it’s the most delicious crumble cake to enjoy with a cup of tea.
Something about this crumb cake makes me want to escape to a German countryside cottage and snuggle up by the fire with a good book in hand. It’s just got that traditional cozy feeling!
This cake is filled with texture. The filling itself is smooth and creamy, and with the added poppy seeds, a slight crunch comes into effect. The two elements marry together beautifully.
Oh, and the crumble. Can we talk about the crumble for a sec? It’s a shortbread-like topping that resembles small spherical cookies. When baked, they turn into a beautiful golden color that matches the crust.
Is it dessert or breakfast? Well, that’s up to you! 😉 I for one enjoy this crumble cake as a morning treat with tea, or as a delightful dessert with a scoop of vanilla ice cream. Whatever your heart desires!
But I will give you the heads up that this crumble cake is not super sweet like how you would expect a typical American cake to taste. It’s meant to be paired with tea or coffee, leaning on the neutral-flavored side. So it may be a shock to your tastebuds if you’re used to traditional sugary cakes.
Streusel or Crumble Cake?
Before making this German dessert, I couldn’t tell you the difference between a crumble and a streusel. But upon further research, I learned there is a slight difference between the two. A crumble is a substantial shortbread-like topping, whereas a streusel topping is sprinkled over the cake and has a much looser texture. This particular recipe uses a crumble topping.
How to Make Poppy Seed Crumble Cake:
There are three main steps to making this German crumble cake. Here are the step-by-step instructions with the full ingredient list and measurements below:
Step 1: Make the Crust
The crust will also be used as the crumble topping.
- Whisk together the flour, salt, baking powder, and powdered sugar. Add the softened vegan butter and work it into the dry ingredients. Using your hands will make it much easier to form the mixture. Add the non-dairy milk gradually while continuing to form the dough.
- Once the dough can be formed into a ball, cover it with plastic wrap and place in the refrigerator for at least 30 minutes.
- Grease a springform pan and evenly spread out the crust. I used about half of the dough for the crust and the other half for the crumbles. The best way to flatten the dough into the pan is by using your hands. Just press it into the pan and spread the dough roughly 2 inches up the sides. Do not bake the crust separately. Simply set the pan aside and make the filling.
Note: The crust will be a bit crumbly and appear to have a few cracks. As long as there are no holes in the dough, the cake will bake accordingly.
Step 2: Make the Filling
- Place a saucepan on medium heat and warm the non-dairy milk, sugar, lemon zest, and vanilla extract.
- Whisk together cornstarch and warm water in a separate small bowl, getting rid of any clumps before adding it to the saucepan. Add the wheat flour and stir until the mixture begins to thicken. Add the poppy seeds, turn the heat to low, and continue to stir.
- The filling will start to thicken and form a peanut butter-like consistency. If it gets too thick, you can add a tablespoon of non-dairy milk at a time to loosen it up.
- Once you are happy with the consistency, add some lemon juice and stir. Remove from heat and let the mixture cool off for at least 15 minutes.
- Pour the filling on top of the crust and spread evenly.
Step 3: Add the crumbles
- Now use the remaining dough for the crumbles. Simply break off small pieces of the leftover dough and cover the top of the filling.
Note: if you have extra dough after you’ve covered the cake you can break them into small pieces and bake on a cookie sheet in a 350 degree F oven for 10-12 minutes for extra crumbles to snack on.
Step 4: Bake
- Now, bake the cake for 35-40 minutes or until the crumbles turn golden.
- Allow the cake to cool for at least 1 hour before removing from the springform pan.
What to Eat with German Crumble Cake:
This poppy seed crumble cake can be eaten as breakfast with tea or coffee. Or as dessert with a scoop of vanilla ice cream.
How to Store this Crumble Cake:
You can keep the cake covered tightly with plastic wrap and leave on the counter for up to 4 days, or cut into slices and store in the freezer for up to a month. Once you’re ready to eat, remove from the freezer and let it thaw or microwave for 30 seconds.
More Vegan Recipes:
Lemon Poppy Seed Crumble Cake
Ingredients
For the Crust
- 4 Cups Flour
- 1/4 tsp Salt
- 1/2 tsp Baking Powder
- 1 1/4 Cup Powdered Sugar
- 1 Cup Vegan Butter (Softened)
- 6-12 Tbsp Vanilla Almond Milk (as needed)
For the Filling
- 2 Cups Vanilla Almond Milk
- 1/2 Cup Sugar
- 1/2 tsp Lemon Zest
- 1 tsp Vanilla Extract
- 1/3 Cup Cornstarch
- 1/4 Cup Water
- 1 Cup Wheat Flour
- 1 Cup Poppy Seeds
- 1/2 Lemon (Juiced)
Instructions
- Whisk together the flour, salt, baking powder, and powdered sugar. Add the softened vegan butter, using two forks or your hands to work it into the dry ingredients. Add the non-dairy milk gradually while continuing to form the dough.
- Once the dough is formed into a ball, cover with plastic wrap and place in the refrigerator for at least 30 minutes.
- Grease a springform pan. Cut the dough ball in half and use one section for the crust. Press into the pan and spread about 2 inches up the sides. Do not bake the crust separately. Set the prepared pan aside and make the filling.
- Place a saucepan on medium heat and warm the non-dairy milk, sugar, lemon zest, and vanilla extract.
- In a separate bowl whisk together cornstarch and warm water, making sure to get rid of any clumps before adding to the saucepan. Add the wheat flour and stir until the mixture begins to thicken. Add the poppy seeds, turn the heat to low, and continue to stir.
- Add a tablespoon of non-dairy milk at a time to loosen up the mixture to your desired consistency. Squeeze half a lemon into the mixture and stir to combine. Remove from heat and let cool for 15 minutes.
- Once filling has cooled, pour and spread evenly on top of the crust. Use the remaining half of the dough for the crumbles by breaking into small pieces and scattering on top of the filling.
- Bake the cake at 350 degrees F for 35-40 minutes or until the crumbles turn golden. Allow the cake to cool for at least 1 hour before removing from the springform pan.
Notes
- I used a springform pan to make removing the cake easier and mess-free, but if you don’t have one you can also use a normal 8×8 baking pan.
- If you have leftover dough, break into small pieces and toast in the oven at 350F for 15 minutes to enjoy as extra crumbles.
- To store this crumble cake, cover in plastic wrap or cut into small pieces and place in an airtight container. This can be stored room temperature or refrigerator for up to 4 days or freezer for up to a month.
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