250gspelt flouryou can use one half wholegrain if you like
80gsugar*
130gvegan butter
2tspbaking powder
a pinch of salt
For the poppy seed layer
200gground poppy seeds
30gstarch
freshly ground vanilla
350mlsoy or oat milk+ 6 tbs
70gsugar*
For the streusel
150gspelt flour
70gsugar*
1packet vanilla sugar(15g)
80gvegan butter
1tspcinnamonoptional
Instructions
Preheat the oven to 160°C.
Prepare the poppy seed layer first. Mix the starch with the ground vanilla and add 6 tbs cold oat or soy milk. Stir until well combined. In a pot heat 350ml oat or soy milk and bring it to a boil. Quickly stir in the poppy seeds, sugar and the stark milk and make sure it doesn't build any chunks. Remove from the stove, stir again and let cool down a little.
For the base simply combine all ingredients and knead with your hands. Press the base onto a baking tray (lined with parchment paper or use a baking tin).
Spread the poppy seed layer evenly on top (approx. as thick as your finger).
Combine all ingredients for the streusel and spread them on top of the poppy seed layer.
Bake the cake in the oven for about 30-35 minutes until the streusel turn golden. Remove from the oven, let cool down and cut into squares.
Notes
* instead of regular sugar you can also use coconut blossom sugar, however the cake will turn out much darker.