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Slice of vegan raspberry poppy-seed cake topped with fresh berries and creamy white frosting
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Vegan Raspberry Poppy-Seed Cake – Moist & Party-Perfect

This vegan raspberry poppy-seed cake is moist, creamy, and perfect for any celebration. Egg-free, dairy-free, and easy to make!
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Vegan / Dessert
Keyword: coconut cream cake, dairy-free desserts, eggless baking, poppy seed cake, raspberry layer cake, vegan celebration cake, vegan raspberry cake
Servings: 10 portions
Calories: 429kcal
Cost: €0.65

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 tbsp cornstarch or tapioca flour
  • 1/4 cup poppy seeds
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 1/2 cups soy milk or other plant milk
  • 1/2 cup oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tsp vanilla extract optional

For the Raspberry Jam:

  • 1 cup raspberries fresh or frozen
  • 1 cup sugar or sweetener of choice
  • 1/2 tsp agar agar powder

For the Poppy-Seed Cream:

  • 2 cans full-fat coconut milk chilled overnight
  • 1/4 cup poppy seeds
  • 3 tbsp powdered sugar

For Decoration:

  • 1/2 cup fresh raspberries

Instructions

Step 1: Prep Your Cake Tin

  • Preheat oven to 180°C (350°F). Grease and line an 18cm cake tin, or prepare three smaller tins if baking layers individually.

Step 2: Make the Batter

  • In a small bowl, combine soy milk and apple cider vinegar. Let sit 5 minutes to curdle. Stir in oil, sugar, and vanilla.
  • In a separate bowl, whisk flour, cornstarch, poppy seeds, baking soda, and salt. Slowly pour in the wet mixture and stir until smooth.

Step 3: Bake the Cake

  • Pour batter into prepared tin and bake for about 45 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the tin, then fully on a rack. Slice horizontally into 3 layers once cooled.

Step 4: Make the Raspberry Jam

  • In a small saucepan, combine raspberries, sugar, and agar agar. Bring to a boil and simmer 3–5 minutes. Let cool completely.

Step 5: Make the Cream

  • Scoop the thick top layer from chilled coconut cans into a bowl. Add poppy seeds and powdered sugar. Mix gently and chill for 10–15 minutes to firm.

Step 6: Assemble the Cake

  • Place the first cake layer on a serving plate. Pipe or spread raspberry jam, followed by a layer of coconut-poppy cream. Repeat for all layers.

Step 7: Finish & Decorate

  • Spread remaining cream over the top and sides. Decorate with fresh raspberries. Chill before serving.